Triple Chocolate Truffle Tart

Triple Chocolate Truffle Tart

The chocolate treat from heaven, I could eat this every day. And as rich as it is, it’s packed with goodness!

Do NOT be put off by the length of this recipe, it’s just a long list of lots of the same ingredients, that is essentially the easiest thing to make that will totally wow any audience. It looks sensational and tastes out of this world. And there were gasps when I produced it at a dinner party. Nobody could believe there was no sugar added either!

 

Base

 

Ingredients

  • 2 C ground almonds
  • 3 tbsp Cacao powder
  • 4 tbsp butter/coconut oil
  • 3 tbsp maple syrup
  • pinch sea salt

 

Filling

Ingredients

  • 1 Can Coconut milk
  • 200g 100% Chocolate (or dark as you can!) broken up into small pieces
  • 3 Eggs, beaten
  • 1 tbsp vanilla extract
  • pinch sea salt
  • pinch cinnamon

Glaze

 

Ingredients

  • 2 tbsp Coconut yoghurt (or yoghurt of choice)
  • 50g dark chocolate
  • 1 tbsp maple syrup
  • 3 tbsp water
  • Handful of fresh raspberries, strawberries and blueberries to garnish

Combine all base ingredients, melting coconut oil if needed, and press into a greased, loose bottomed, 10” tart tin. Ensuring you work the mix up the sides to keep the ganache in!

With a fork prick several times across, and bake at 180 for 10 minutes.

In a small sauce pan warm up the coconut milk, dropping the chocolate pieces in and turning the heat off. Stir for a minute or so to allow the chocolate to melt. In a separate bowl mix the vanilla with the beaten eggs, and when the chocolate mixture is cooled a little, after 5-10 minutes, whisk it in. Pour this mixture into the base, and place back in the oven for 15-20 minutes. There should be a thin crack or two appearing but it shouldn’t be entirely firm. Leave to cool for 20-30 minutes and then store in the fridge until needed. Glaze can be done at the last minute.

Warm all glaze ingredients and whisk together to form a shiny, black gloss. Tip onto the refridgerated tart, and keep tipping until an even glaze. Use a spatula if needed.

 

Decorate with fresh raspberries, blueberries and strawberries as needed. Serve with fresh fruit and/or whipped coconut cream.

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