Recipe: Scrumptious, Gooey Gluten Free Cacao Tart
Well, we had another fantastic dinner together with The Merrymaker Sisters, Emma and Carla, last night. This time around it was at their place and their turn to provide the main course. You can see the menu of our last dinner get together here.
Anyway this time around the girls produced two very delicious recipes from Irena Macri's website Eat Love Paleo. They were Irena's Show Off Paleo Lasagna and Irena's take on Carbonara. Both of these were delicious and if I wasn't saving myself for the dessert I would have definitely had seconds.
Which brings us to the dessert. This is a combination of a couple of different recipes and a random thought that I had prior to drifting off to sleep the other night. I would love to provide shout outs to the original recipes but I have no idea where they came from and can't track down the original versions. All of the elements are extremely easy to make and can be even completed the day prior to when required. All of the elements are laid out in such a way that it will go together without any issues.
Nutty Pie Crust
Makes 1 large tart or 8 Tartlet Cases
1 cup (150 g) almond flour
½ cup (60 g) pecans, roughly chopped
pinch sea salt
¼ cup (65 mL) coconut oil (melted) or butter (softened)
2 TBS honey (optional)
1 tsp vanilla extract
1 Preheat oven to 350°F (175°C).
2 Combine the almond flour, pecans and pinch of salt in a large bowl.
3 In another bowl, combine the oil (or butter), honey, and vanilla extract.
4 Stir the wet ingredients into to the dry until completely combined. Using your fingers, press the dough into a 9½-inch (24 cm) pie pan.
5 Bake for 12–14 minutes or until the crust is golden brown.
6 Remove and set on baking rack to cool, making certain to let it cool completely before filling with the Mousse Filling
While the cases are baking and then cooling, you can put the mousse together.
Cacao Avocado Mousse Filling
This is really simple and all that is required is a food processor or blender. So simple that a 3 and a half year old can assist, not to mention that it is quite tasty.
1/2 cup Cacao
1/2 cup Honey
2 ripe Avocados
2 tsp Vanilla extract
2 TBS Coconut Oil
1 In a food processor blitz all ingredients until smooth.
2 Spoon mousse into tart shell and try to even it out as good as you can. Ensure you leave some room for the chocolate topping to be poured. Refrigerate so that it can set a little
While the mousse is setting you can make the chocolate topping
Raw Chocolate Topping
80g Cacao Butter (chop into small pieces)
55g Cacao Powder (sifted)
1 TBS Dark Agave Syrup (can use other sweetner)
1/4 tsp Vanilla Powder
1 Get a small saucepan and either a pyrex bowl or stainless bowl that is bigger than the pan but small enough for the bottom to fit in. (double boiler)
2 Pour 2-5 cm of water in the saucepan and bring to the boil, turn off heat and place the vanilla powder and cacao butter into the bowl over the heat.
3 Allow butter to melt either whisking or stirring as it happens. Once melted add the agave syrup and whisk/stir
4 Add the cacao powder to the mix and whisk/stir till it is all completely combined. If it starts to thicken or set a bit just turn the heat back on
5 Remove the bowl from the saucepan and ensure that no water or condensation gets into the mix or your beautiful chocolate is ruined.
Putting it all together
1 Take the tarts out of the fridge and place on a wire rack, this will allow any extra chocolate to not puddle underneath.
2 Using a tablespoon scoop up some of the raw melted chocolate and pour on top of the mousse filling. If you have evened it out well enough it should fill in any gaps. Repeat on all of the tarts
3 Once done and while the chocolate is still in liquid form, top with your choice of fruit etc.
4 Try not to eat them all at once. If you do I will not judge you ;)
And that is it. Like it stated at the top you can do this as a single tart or as mini tartlets. Mini tartlets should act as a deterrent to cutting yourself massive slices, so that is a good help. Enjoy