Black Forest Tart

Ingredients 

For the base 

• 1 cup toasted almonds 

• ¼ teaspoon salt 

• 4 tablespoons coconut oil, melted 

• 2 tablespoons maple syrup 

• ¼ cup dried cranberries, finely chopped 

For the filling 

• 2 cups fresh boysenberries 

• 2 tablespoons maple syrup 

• 2 teaspoons balsamic vinegar 

• ¼ cup dried cranberries 

• 1x 400 ml tin organic coconut cream

• 250 grams Whittakers dark chocolate 

To top 

• Fresh cherries, boysenberries and strawberries 

• Edible flowers 

Method 

1. Grease a 10cm x 33cm non-stick tart tin with a generous amount of coconut oil. Make sure your tin has a removeable base for ease when it comes to serving time.

2. Make the base. Grind the toasted almonds until fine and transfer to a bowl. Add the salt, melted coconut oil, and the first measure of maple syrup, along with the finely chopped cranberries. Mix well and push into the tin ensuring it is an even thickness and comes all the way up the sides. Put into the fridge to set while you make the filling.

3. Place the boysenberries, the second measure of maple syrup, balsamic vinegar and remaining dried cranberries into a small pan and bring to the boil, mashing everything together with a fork as it heats up. Turn the heat down and allow to simmer for 7-8 minutes, or until the mixture has reduced down and thickened. Set aside to cool.

4. Heat the coconut cream up in a small pan until hot – don't let it boil. Remove it from the heat and add the chocolate, breaking it up into pieces. Gently stir the mixture until the chocolate has completely melted into the cream and allow to cool slightly.

5. Remove the base from the fridge and pour the chocolate ganache over until it has filled the tart case by 3/4. Take spoonfuls of the boysenberry mixture and dot them here and there over the chocolate until it is all added. Using the other end of the spoon, swirl the berries through the chocolate, so you have some parts with just chocolate and other parts jeweled with the boysenberries. If you have some chocolate mixture left over and there is room, pour more over to bring the filling up to the top of the tart case. Return the tart to the fridge to set for at least 1 hour.

6. Remove the tart from the fridge and place at room temperature to warm up slightly ~ you want the coconut oil around the edges of the tin to melt a bit so the base releases from the sides with ease. With your palm on the bottom of the tin, carefully push it up to release the tins sides from the bottom; if you find it sticking anywhere, you can carefully pry it loose using a butter knife. Once the tart is released from the sides of the tin, place it back into the fridge to chill.

7. When it is time to serve, decorate the top of the tart with berries and fruit of your choice; my preference is fresh boysenberries, strawberries and cherries. If you have some edible flowers they can look lovely too.

8. Enjoy served in small slices ~ this is a rich tart after all!

   
   

Recipe notes

• If you can’t source the Whittaker's brand of chocolate, replace it with any other good quality dark chocolate, remembering to double check the ingredient list if you are catering for someone who eats vegan.

• Make sure you use organic coconut cream, as it contains no preservatives and has a lovely thick consistency, which will markedly improve your filling.

• If you find you have too much chocolate mixture for the tin, pour any excess into a small jug and keep it at warm room temperature. Serve it with the tart so guests have the option of pouring it over their dessert.