These little tarts are divine.
They look and taste absolutely delicious and I found them fairly simple to make, especially as I had a little helper in the kitchen, who was also taster-in-chief.
I had ample ‘pastry’ for 36 mini tarts so when I made the filling I doubled the quantity thinking that I would need more, but then ended up with plenty leftover!! This won’t be wasted as it tastes delicious spread on rice crackers. I considerably reduced the amount of maple syrup used in the original recipe as we don’t like things too sweet any more, and found they were perfectly sweet enough. I liked the ‘mini’ size as these little beauties are very rich.
For the filling:
3 tablespoons maple syrup
4 tablespoons raw cacao powder
1 ripe avocado, peeled and pitted
Pinch of salt
For the case:
14 medjool dates, pitted
300g ground almonds
4 tablespoons coconut oil (plus extra for the tins)
Brown rice or buckwheat flour, for rolling out
Preheat the oven to 180°C.
Put the hazelnuts on a baking tray and roast in the oven for 10 minutes. Remove and allow to cool.
In the meantime, make the ‘pastry’. Put all the ingredients for the cases (except the flour) into a food processor together with 3 tablespoons of water and blend until a sticky mix forms.
Sprinkle some flour on your work surface and roll the pastry out.
Using a pastry cutter, cut out rounds of pastry and mould into greased patty or mini muffin tins.
Bake the cases in the oven for 10 to 15 minutes until they turn a golden brown. Remove and allow to cool.
When the hazelnuts are cool, put them in your food processor and blitz until they form a nut butter. This usually takes a minute or two. Add the remaining filling ingredients with 100ml of water.
When the cases are cold, either spoon or pipe the chocolate filling into each one.
Recipe adapted from Ella Woodward’s book Deliciously Ella Every Day
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.