Strawberry Chocolate Tart

The recipe, step by step

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.

RECIPE HIGHLIGHTS

• EASE: easy.
• FREE FROM: dairy-free, egg-free, and vegan.
• TASTE: a delicious nutty base filled with 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.

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

• Salt – 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, bringing 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.

EQUIPMENT SUGGESTIONS

• Milk Saucepan, 1 Litre With Double Sided Pouring Lips

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.

• Fluted Tart Tin 23cm (9 inch) dia, Loose base

I like to use this type of pan for pies that I am going to serve out of the tin on a plate.

• Ceramic Baking Beans

Baking beans are an essential item for blind baking, and help perfect pastry for all your favourite crusty pies, flans and tarts.

Nutrition

Serving: one strawberry chocolate tart slice

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

STORAGE AND FREEZING OPTIONS

Keeps in the refrigerator for up to 5 days.

Freezing: This tart is not ideal for freezing.

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