Be my valentine! These chocolate tartlets adorned with fruit, brittle and cacao nibs will melt any heart. Add a pinch of love for a perfect evening! Do note though, they need to chill for at least three hours.
Ingredients 2 Portions
For the base
For the chocolate cream
- 300 gCoconut cream
- 3 tbsp.Coconut sugar
- 1 tbsp.Cocoa powder
- 1 tsp.Cornstarch
- 1 tsp.Agar-agar
For the topping
- 1 tbsp.Cocoa nibs
- 5 tbsp.Any combination of fresh fruit
- Hazelnut brittle
Add all the ingredients for the base to a blender and blend until a fine, sticky mixture is formed. If the mixture is too dry, add another tablespoon of the cashew purée and continue to blend.
Halve the mixture, then press it firmly onto the base and round the edge of the tartlet tins (12 cm in diameter).
To make the chocolate cream: Place all the ingredients in a pan and whisk thoroughly. Quickly bring to the boil and continue to stir until the mixture thickens.
Allow the cream to cool for a short time and pour into the tartlet tins. Place in the fridge for 3 hours or overnight so that the cream firms up.
Decorate with the fruit, brittle and cocoa nibs and serve.
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