Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates
Since hearing someone say that they don’t like raw desserts because they are too coconuty I wanted to take up the challenge of creating a raw dessert that didn’t involve any coconut. It did surprise me how very few of the desserts I have made in the past didn’t use coconut. So challenge accepted. In the process I also came up with an amazing chocolate vegan custard that has the perfect consistency. I’m more excited about this than the whole dessert because I have tried so many vegan custard recipes before and I have always struggled with getting the right consistency. No its not authentic, but it is delicious! I can’t wait to try out the custard with other desserts. I also love the fact that Australian pomegranates are in season! They just taste so so much better than the imported ones; I couldn’t wait to come up with a recipe where I could show case them. I am going to be so sad when pomegranate season is over. I must make the most of it now while I still can. Hope you enjoy this simple recipe.
| Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates | Print |
- Base:
- ¾ cup hazelnuts
- 1 heaped TBSP almond butter
- 8 dates
- 2 TBSP cacao powder
- pinch sea salt
- Custard Filling:
- 3 bananas
- 10 medjool dates - pitted
- ¼ cup water or almond milk
- ¼ cup cacao powder
- ½ tsp vanilla extract
- Pomegranate seeds to decorate
- Begin by processing your hazelnuts in a food processor until they resemble hazelnut meal
- Add the rest of your base ingredients and process until mixture becomes sticky
- Grease your mini tart tins with a little oil spray and press the mixture evenly on the base and sides of your tins. Set aside.
- Add all of your filling ingredients into a high speed blender and blend until smooth and custard like. You may need to add a little more water or almond milk if you find the mixture too think
- Pour the custard over your base and decorate with pomegranate seeds.
- Remove from tart tins before serving. Makes about 3 tarts, depending on the size of your tins. I used 10cm tins
- Can be stored in the fridge or freezer. I store mine in the freezer so it lasts longer. It does firm slightly in the freezer but does not need to thaw before eating. Enjoy!
