(ad) Chocolate Raspberry Tarts
How about an adorable chocolate flavoured sweet treat for your lover this Valentine's day? I teamed up with my friends at Nature's Charm to make these absolutely fabulous heart-shaped chocolate and raspberry tarts using their condensed coconut milk and evaporated coconut milk! I hope you try this recipe out and love it as much as I do.
20g cocoa powder
40g almond flour
65g vegan butter
0.25 tsp salt
15g maple syrup
Raspberry layer: 100g frozen Raspberries 25g Nature’s Charm sweetened condensed coconut milk
Ganache layer: 70g Nature’s charm evaporated coconut milk
100g Dark chocolate
Add all ingredients for the crust to a bowl and mix well.
Pat into two mini heart-shaped tart tins, approx 10cm in diagonal length. (Alternatively use as many tins as you have enough crust mixture for, this made more than enough for my two tins) bake at 180c for about 10-12 minutes. Leave to cool on a wire rack.
Add frozen raspberries and condensed coconut milk to a saucepan and heat until the raspberries are thawed. Mash and simmer until it reaches an even consistency. Mix cornstarch and water in a small bowl and pour into the raspberry mix while stirring. Keep simmering and stirring the mixture for a few minutes to thicken. Spoon in a layer of the raspberry mix to each tart. Set in the fridge to cool.
To make the ganache start by chopping the chocolate. Heat the evaporated coconut milk until it just reaches a slight simmer. Take it off the heat and add chocolate. Give it a quick swirl to ensure the chocolate is coated in the milk. Leave for two minutes before whisking together into a smooth ganache. Spoon the ganache onto the tarts. Place the tarts back in the fridge to set overnight.
Before serving, decorate with fresh berries and mint leaves, or anything else you might want.