I logged in to the blog yesterday after a really long act of disappearance. I come back with a few strands of white hair in my temples, I blame my job which is the same reason why I haven’t been around for a while. Loving what you do can make you overdo it at times. Taking advantage of the holiday period, I want to update you on what I have been up to in life and in the kitchen. I bring you, a delish chocolate tart that can be made in advance and it is perfect as desert for these busy holidays.
Also I want to say hi to Simon, who sent me a super sweet hello yesterday after I had a look at what you guys had been up to. It is great to know that I have been missed a little bit 🙂
I have trying different photographic styles for my photography lately. If you have followed the blog until now it has mainly been a full of light, white background fest. I work with natural light, so getting moody, contrasted images is sometimes a bit of a challenge, so I hope you like these.
For this cake, which can be made in advance and kept frozen, you need to make some choices before you start.
The base can be made in two different ways, either a pastry dough or with a mix of almond meal and coconut flour. The first one is a little bit more time consuming and the second one is a little bit more difficult to work with due to it being more crumbly but it is healthier. If you want the second version, you can use the base of the cheesecake i published a while ago, here today, i will leave the time consuming version which is a little different.
Ingredients (serves 8)
85g unsalted butter or coconut oil
2 tbsp coconut sugar
1 medium free-range egg yolks
2 tbsp ice cold water
125g wholegrain spelt flour
For the filling
250g sugar free chocolate, broken into smaller pieces
2 free-range eggs
100ml non dairy milk
175ml double cream
To make the pastry. Mix the butter and the flour in a food processor until it looks like a crumble. Beat up the egg with the sugar and water and add to the flour/butter mixture. Pour into a surface and work into a dough. Make a ball and leave in the fridge for 30 minutes to rest.
Place the cream and the milk in a large heatproof bowl over a pan of gently simmering water. Add the chocolate chunks and stir with a whisker until completely combined.
Take the dough and work it into a thin round shape, line the pastry case with the dough cover with aluminium foil and fill with ceramic beans. Bake for 15 minutes. Remove the foil and the beans and return to the oven for 5 more minutes. Leave to cool in the tin.
Whisk the eggs in a large bowl. Pour onto the chocolate mixture and quickly whisk together. Pass through a sieve while you pour into the cold pastry case.
Bake for 15 minutes in an oven at 180C and then leave in the over for a further 45 minutes. Then take out and cool.
If you prefer a shiny top layer, you can melt more sugar free chocolate and when the tart is cold, pour and spread. To decorate, make a circle with sliced pistachios and rose petals.