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Chocolate Tart with Blackcurrant Sorbet

Make this your new guilty pleasure! A rich vegan & gluten free dark chocolate tart made with coconut milk, organic dairy free dark chocolate and a gorgeous gluten free polenta base. We topped ours off with a cheeky drizzle of dairy free white chocolate and a sweet homemade blackcurrant sorbet made with the blackcurrants growing in our garden.

Photo 17-07-2017, 11 45 23

Chocolate Tart

Suitable for: vegan, dairy free, gluten free

Serves: 8-12

Ingredients:

Chocolate- 

550g Dairy Free Dark Chocolate

400ml Coconut Milk

100g Dairy Free White Chocolate Chips

Base-

95g Polenta

160g Ground Almond

70g Maple Syrup

47g Rapeseed Oil

0.5ml Vanilla Extract

1/4 tsp Salt

Method:

For the chocolate- melt your dark chocolate in a bowl over a pan of boiling water.

Slowly add the coconut milk, roughly 100ml at a time and stir as you pour it.

Once all combined, take the bowl off the heat and place in the fridge to cool while you make your base. 

For the base- combine all the ingredients in a large bowl and mix well (preferably in a food mixer).

Put the base mix into a tart case (smooth edged cases are best for easy removal later) and flatten the mix into the case, making sure it is pushed right into the corners.

Once in the case, pop it into the fridge to solidify. 

After 1/2 to 1 hour, take your base and chocolate out of the fridge and pour your chocolate onto the tart base.

Leave a small gap between the chocolate and the top edge of the case so it does not spill when moved and place your tart into the fridge to set.

You can also freeze the tart for a longer lasting treat or quicker setting time if you just can not wait. 

Once set, melt some dairy free white chocolate chips and drizzle on the top of the tart before serving with sorbet.

Blackcurrant Sorbet

FullSizeRender (2)

 
 Suitable for: vegan, dairy free, gluten free

Serves: 1 pint tub

Ingredients: 

720g Fresh Blackcurrants

45ml Lemon Juice

360ml Water

240g Sugar

Method:

Combine the water and sugar in a saucepan on medium/high heat and bring it to the boil while stirring occasionally until the sugar is fully dissolved. 

Add the blackcurrants and wait to the boil again before you reduce the heat to medium, let this simmer for around 2 minutes and stir the mixture constantly. 

Strain the mix into a large bowl and press the blackcurrants with the back of a spoon to get as much juice as possible. 

Add the lemon juice to the liquid and stir before placing the bowl in the fridge for 3-5 hours. 

After the liquid has been refrigerated, pour the liquid into an ice cream maker** for 50 minutes

Move your sorbet into a freezer friendly container, freeze and enjoy!

**if you do not have an ice cream maker, whisk the liquid once every hour as it freezes until the consistency is as you want it, or alternatively freeze the liquid in an ice tray and put it into a food processor. 

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