Strawberry Chocolate Tart
It was an abundance of strawberries in the garden that inspired this strawberry chocolate tart. Deliciously creamy and full of summer flavour.
I really wanted to combine the strawberries with chocolate and decided to take a look in the larder to see what I could find. After a quick look, I found the chocolate and then I saw a can of coconut milk and as I didn’t have any cream I decided that it would be a great alternative for making a rich chocolate ganache.
For the base, I was conflicted about whether to bake a nice sable biscuit or almond crumb. In the end, I decided to go with a nut base, but as I didn’t have almonds at hand I used salted peanuts instead.
After a little toing and froing I came up with this recipe and now we can all share in its delicious flavours.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
RECIPE HIGHLIGHTS
- EASE: easy.
- FREE FROM: dairy free, gluten free, egg free and vegan.
- GREAT FOR: treat, lunch/dinner dessert, picnic, valentine’s day,
- TASTE: a delicious nutty base filled with a rich creamy chocolate cream.
- TEXTURE: crisp nutty base with a creamy filling and topped with strawberries.
- QUANTITY: 10 slices (23cm / 9inch tart tin)
- TIME: 60 minutes.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
INGREDIENTS
For this recipe all you need are these ingredients:
- Peanuts
- Oats
- Coconut milk
- Dark chocolate
- Chocolate: There are now quite a few brands making vegan chocolate to choose from, such as these bars – Lindt classic milk chocolate, Ombar 55% coco mylk, Ombar 72% dark chocolate, Happi plain oat milk, Happi white chocolate, Montezuma’s Fitzroy 74% dark cocoa.
- Vegan caster or granulated sugar
- Coconut oil
Coconut oil recommendations: Biona Organic coconut oil 875 ml, Rainforest Foods organic virgin coconut oil 1litre, Sevenhills Wholefoods 1litre organic extra virgin raw coconut oil (cold-pressed)
- Fresh strawberries
TIP:
I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.
WHAT VARIATIONS CAN I MAKE?
- Fruit: This recipe also works great with raspberries.
- Sugar: The white sugar can be changed to brown or even coconut sugar.
- Sugar-free or calorie reduced options: try alternatives such as coconut sugar, honey, natural erythritol, xylitol, stevia or fructooligosaccharide powder instead. There are also sweetener mixes available, that are 70% calorie reduced and low in carb.
- Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.
- Coconut oil: If you don’t have coconut oil, any other neutral oil or butter can be used as an alternative.
- Butter: I recommend Naturli vegan block or Flora plant-based block butter alternative.
If you experiment, I would love to know how you get on and share it with the other readers.
EQUIPMENT SUGGESTIONS
This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.
I like to use this type of pan for pies that I am going to serve out of the tin on a plate.
Baking beans are an essential item for blind baking, and help perfect pastry for all your favourite crusty pies, flans and tarts.
The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
NUTRITION
Serving: one strawberry chocolate tart slice
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING OPTIONS
Keeps in the refrigerator for up to 5 days.
Freezing: This tart is not ideal for freezing.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
Strawberry Chocolate Tart
- 23cm (9in) tart tin
INGREDIENTS LIST
Tart base:
- 150 g peanuts
- 150 g whole oats
- 65 ml coconut oil
- 45 g caster sugar
Filling:
- 300 ml coconut milk
- 240 g dark chocolate (minimum 50% cocoa solids)
- 45 g caster sugar
- 36 g coconut oil
- 300 g fresh strawberries
Preparation
- Preheat: Turn on the oven to 180°C fan / 400°F / Gas 6.
- Tart base: Into an electric food processor, add peanuts, oats, sugar and coconut oil. Blend for 30 seconds to get a nice crumb.
- Line a 23 cm tart tin with baking paper on the bottom and pour the crumb mix into the tart tin. Evenly distribute the crumbs around and up the sides of the tin and using a glass with a flat bottom and sides push down on the crumb mix to firm it down.
- Baking: Bake the crust for 10 minutes or until firm, remove and leave to cool on a wire rack.
- Ganache: Into a saucepan over a medium heat add the coconut milk, sugar and dark chocolate. Mix well until the chocolate has melted and become smooth.
- Add the coconut oil, stir well and leave to rest for 5 minutes.
- Strawberries: Clean and remove the stalks from the strawberries. Keep a little less than half for the decoration on the top and roughly dice the remaing strawberries into 1 cm pieces.
- Add the diced strawberries to the cooled tart base and pour over the chocolate ganache.
- Place the tart into the fridge to cool down completely.
- Once the tart has cooled decorate with the remaining strawberries and serve.
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