Impress your friends with this show-stopping, yet easy-to-make mint chocolate tart recipe. As well as tasting great, this fabulous dessert is also completely vegan and free-from!
INGREDIENTS
Cocoa Pastry Cases
100g Gluten free flour
25g Coconut sugar
50g Coconut fat
15g ‘Enjoy! Cocoa Drink Powder’
1g Xanthan Gum
25ml water
Mint Chocolate Filling
50g ‘Enjoy! Mint’ bar
50g Coconut sugar
100ml Coconut milk
METHOD
Cocoa Pastry Cases
Combine gluten free flour, Coconut sugar, Coconut fat, ‘Enjoy! Cocoa Drink
Powder’ and Xanthan Gum in a food processor and mix for 1 minute
Add water and mix well for 1 more minute
Tip out pastry, wrap and leave to rest for 1 hour in a cool place
‘Dust’ table top/surface with spare flour and roll out pastry
Cut 4 discs using 9cm diameter tart cases (or one whole piece for a larger tart)
Line cases with pastry, then prick bottom of the tarts with a fork
Cook for 8-10 minutes at 160c
Let cool before next steps
Mint Chocolate Filling
Use Bain Marie to heat ‘Enjoy! Mint’ bar until it has completely melted
Use a small amount of the melted chocolate and brush on the inside of the pastry cases
Combine and boil coconut milk and coconut sugar for around 30 seconds to make a syrup, then allow to cool for 5 minutes
Combine the syrup and melted chocolate, then mix until it’s a smooth and thick consistency
Pour into your pastry case, then leave to cool in fridge for 3 hours
Decorate with sprig of mint (optional)