Continuing the love for chocolate. And, especially, chocolate hazelnut…
Chocolate tarts are one of my favourite things to prepare because they are easy to whip up, but look impressive and taste divine!
I gave this chocolate tart a summery twist by adding in fresh raspberry jam, resulting in the ultimate decadent dessert – Chocolate & Raspberry Chia Jam Tart.
As with all the best chocolatey things, it is rich, decadent and incredibly luxurious. It is also no-bake (although you can bake the base, if you like!) and completely vegan and dairy-free.
Plus, who can resist that utterly delicious combination of chocolate and hazelnut, especially when paired with the natural sweetness of tart raspberries…?
You can decorate your tart however you like, but I liked to make the most of the abundance of summer produce we currently have by topping with fresh berries.
Enjoy this one, my chocolate loving friends!
CHOCOLATE & RASPBERRY CHIA JAM TART
- Makes one large tart (I used a 23cm loose-bottomed tin)
- For the base –
- 2 cups ground hazelnuts (or sub for ground almonds)
- 1 cup oat flour
- 1/3 cup cacao
- 3 tbsp coconut sugar
- Large pinch salt
- 8 tbsp cacao butter or coconut oil (I recommend cacao butter)
- 2 tbsp maple syrup (to taste)
- 2 tsp vanilla paste
- For the jam filling –
- 6 tbsp raspberry chia jam (follow this recipe, subbing currants for raspberries)
- For the chocolate ganache –
- 250ml coconut cream (can also use soya cream or oat cream)
- 300g good quality dark chocolate, finely chopped
- Large pinch salt
- Maple syrup, to taste (optional)
Start by making your base. Gently melt the cacao butter, stirring smooth. Stir through the maple syrup and vanilla and set aside. Mix together the dry base ingredients (the hazelnuts, oat flour, cacao, coconut sugar and salt), then fold in the wet mixture until well combined and sticky. If the mixture is a little dry, add in a splash of milk to loosen slightly, one tablespoon at a time. If the mixture is too sticky to handle, then add a touch more oat flour or ground hazelnuts.
Press the mixture into a loose-bottomed tart tin (tip: sprinkling the tart tin with a touch of desiccated coconut or coconut flour first can help to prevent it from sticking to the base, but this is optional), ensuring you press up the sides too. Smooth your base with the back of a spoon, then place in the fridge to firm up.
- Meanwhile, prepare your chia jam following the instructions here. Spread some of the jam on the tart base (I used six tablespoons, but you want to leave enough room for your chocolate topping), and store the rest of the jam in an airtight container to use for toast etc.
Next, gently heat your ream in a saucepan until warm but not boiling. Remove from the heat, then add in the chopped chocolate. Allow to stand for two minutes or so, then stir smooth, adding a pinch of salt. Add a splash of maple syrup to sweeten, if needed, then pour your filling over the jam and base.
Place back in the fridge to set, ideally overnight, before topping with fresh berries to serve.