No Bake Chocolate Tart
No Bake Chocolate Tart
Recipe by Alice Toich
-1 cup raw almonds
-1 cup whole rolled oats ( organic)
- 6 medjool dates ( succulent and pitted)
- pinch of seasalt
- squeeze of vanilla paste or 1/2 tsp of vanilla eextraxt
- 2-3 tsp full cream milk
Prepare a 20 or 22 cm fluted loose-bottom tart pan by spraying with oil and lining baking paper on the bottom. If you don't have a loose bottom tart pan you can used a ceramic one and serve straight from the tart dish.
Start the crust by blitzing 1 cup raw almonds in a food processor fitted with an S blade for about 50-60 seconds until the nuts are finer. Add 1/2 tsp of vanilla extract or 1 squeeze of vanilla paste, as well as a pinch of sea salt and 1 cup of whole rolled organic oats. Blitz for 20 seconds, then open and add the pitted dates. Blitz for 20 seconds. Open up and add 2 tsp of milk. Blitz until the dates are incorporated and the mixture sticks together. Press the sticky nutty paste into the tart shell with your fingers. Press first into the base, then up the sides of the pan and lastly press into the corners to try and create space for the filling. Attempt to keep the crust as even as possible all over. Place it in the fridge while you prepare the chocolate filling. If you have any extra tart crust roll into "snack balls" and place in the fridge to firm up.
White Chocolate Cream Cheese Filling:
-130g ( 3/4 cup) of chopped white chocolate
-180 g full fat cream cheese at room temperature
- 1 tsp vanilla extract
- 200 ml of heavy cream
Place a of pot of hot water on the stove and bring to boil, place a bowl over the simmering water, ensure it is not touching and put chopped white chocolate inside to melt. Stir to melt the chocolate until all lumps have disappeared. Meanwhile, whip 200 ml of heavy cream in a bowl until peaks form. In a separate bowl whip the cream cheese, vanilla extract and the melted chocolate. Then, once the cream cheese, chocolate and vanilla is mixed well, fold in the whipped cream. Pour this into the nutty tart shell and set aside while you prepare the "leopard print spots" ganache.
Dark and Milk Chocolate Ganache Spots:
-150 ml of heavy cream
-1 tsp of caster sugar
- 25 g of salted butter
- 50 g good quality dark chocolate ( 70% cocoa), chopped
- 50 g good quality milk chocolate, chopped
In a small saucepan bring the heavy cream and sugar to boil. Ready two separate small bowls. When the cream is boiling, turn the heat off and stir in the butter until melted. Equally, divide the mixture between the two small bowls: add milk chocolate to one and dark chocolate to the other. Mix the chocolate in until all lumps disappear. Take a breather and google images of "Leopard Print Pattern" choose a pattern you like and have it on hand while you pipe the design. Make two small piping bags out of parchment or baking paper. If you don't know how to do this, google it. Once you have your two piping bags ready, place the dark choc ganache in one and your milk choco ganache in the other. First pipe small pools of milk chocolate ganache around the top of the tart, then pipe dark chocolate ganache borders as well as a few dots here and there. Have fun, it doesn't have to be perfect. If you would like to create a "fur" effect, once you have piped spots just pull the end of a fork from the spots into the white choc filling, having fun.
Refrigerate the entire tart for 3 hours to set before serving.
Enjoy just as is with a cup of tea!