(One must, of course, give credit where credit is due. I found this recipe signed by Juliette on a french cooking website called Chef Simon, when I was looking for a a birthday cake recipe for my boyfriend. I have changed it slightly, by removing the icing sugar, which I found was too much. The taste of the chocolate alone was sweet enough)
Now, onto the serious stuff…
Ingredients, for 4 people :
1. The crust
– 300 g. of chocolate muesli ( you can also use plain if you have it)
– 130 g. of ground oilseeds paste (hazelnuts, almond etc…)
– 4 TBSP of agave sirup (honey, mapple syrup or even a TBSP of dates paste will do )
=>An electric mixer or food processor is needed to make this recipe.
2.The chocolate cream
– 60 cl. of vegetal milk (almonds, oat, rice, soya…)
– 30 g. of arrowroot /corn or potato starch, for a version gluten free (otherwise corn flour will do just fine)
– 5 tbsp of coco powder.
– 100 g. of cooking chocolate.
– 1 teaspoon of vanilla sugar or extract from two vanilla pods
Preparation :
1. The crust
– Pre heat the over to 180° or gas mark 6.
– Mix the 3 ingredients together in the electric mixer for about 3 minutes, until you obtain an even consistency.
– Put the crust directly into 4 little tart baking trays using your fingers. Press down to ensure that it is not too thick.
– Place in the oven and cook for 15 minutes. Take out of the oven and leave to cool.
2. The Chocolate cream
– Add the arrow foot ( or flour) into the pan.
– Dilute with 1/3 of the vegan milk, and whisk slowly to avoid lumps forming.
– Add the rest of the milk and bring to the boil. Stir regularly.
– Remove from the heat and add the coco powder, vanilla extract and cooking chocolate.
Mix well until the chocolate has melted.
3.The final phase
– Pour the chocolate cream into the cooled tart-lets.
– Place in the fridge for roughly 2-3 hours before tasting.
And voilà !!
Thank you Juliette 🙂
xxxx
@tia
Translation @Natalya Paupe
