Chocolate tart with nut crust
December is exciting for so many reasons: getting into the spirit of the season, wrapping presents, watching classic movies with your family and of course holiday baking to sweeten up the cold winter days.
All chocolate enthusiasts will enjoy this chocolate and nuts tart that will warm both your belly and heart. Ask your family members to help you, so you can enjoy some time together or surprise them with the smell of a chocolate cake baking in the oven that fills the air when they come home. But most importantly, there’s no need to feel guilty! It’s not only great tasting, but also very light and healthy. Enjoy!
- 150g almonds, ground
- 150g dates, dried
- 450g 70% dark chocolate
- 550ml low fat milk
- 3 eggs
- 90g unsalted macadamia nuts
- 90g unsalted pecan nuts
- 30ml honey
- 5ml water
Preheat oven to 160°C.
Toast the ground almonds in the oven until golden. Remove from the oven and allow to cool.
Blend almonds and dates in a food processer until the mixture binds together in a smooth paste.
Line a 20cm tart tin with the ground almond mixture by pressing it into a thin layer covering the base and sides and place in the refrigerator until needed.
Roast pecan nuts and macadamia nuts in the oven until they start to release aroma.
Heat the milk on the stove until it comes to the boil. Pour over the chocolate and whisk until all the chocolate has melted.
Allow to cool slightly before adding the eggs, which have been slightly whisked.
Pour chocolate mixture into tart shell and decorate with the toasted nuts on top. Place tart in the oven and bake for 35 minutes or until set. Remove from the oven.
Place honey and water in a tea cup and melt in the microwave. Brush the top of the chocolate tart with the honey glaze.