I am lucky enough to live in an area flush with fresh produce. The ‘Gourmet Food Region’ is 15 minutes away and there are more wineries within a 50km radius than there are trees (well almost!). There’s also an abundance of farm gate fruit and vegetables… like Cherries.
Before Christmas the family and I went to a local Orchard and went Cherry picking. The boys had a great time, eating more than they picked, whilst they ran amongst the the low hanging cherry trees. By the end they were covered head to toe in red juice and have very full tummies! We ended up with 7 kilograms of beautiful, big, fresh cherries that tasted so great I think we had only half left by the time we made it home!
Fresh cherries taste great on their own, but imagine how great they taste when paired with Chocolate and Coconut! This Cherry Chocolate Tart is my tasty homage to the juicy Cherry. It starts with a chocolate biscuit base which is covered in fresh cherries (remember to remove the pips first!) and then filled with healthy Chocolate Mousse. Topping off this seasonal tart is my favourite Cherry Whipped Cream with a Cherry on top. It’s a perfect Summer dessert (the Cherries are best just before Christmas in Australia). If you don’t have access to fresh cherries (they can be so expensive in the off season) then frozen can be used instead in the cream and to line the tart. Just ensure that the cherries on the pie base are defrosted and patted dry otherwise the base will go soggy and you’ll have a floppy tart.
Cherry Chocolate Tart
A chocolate and cherry dessert that will suit any summer occasion.
- 1 Chocolate Tart
- 200 grams pipped Cherries (fresh or frozen)
- 1 serve Chocolate Mousse
- 1 serve Cherry Whipped Cream
- Cherries for decorating
- 1/4 cup Almond Meal
- 1/2 cup + 1 Tablespoons Coconut Flour (available from health food and speciality stores)
- 1/3 Cup unsweetened Cocoa
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 cup Coconut Oil, softened but not melted
- 1/4 cup Maple Syrup (you could substitute honey etc)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 large Avocados (or 4 small)
- 1/3-1/2 Cup Maple Syrup
- 1/3-1/2 Cup Cocoa
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Whipped Coconut Cream
- 200 grams pitted Cherries (fresh or frozen)
- 1 Tablespoons Maple Syrup
- 1 Tablespoons Water
- 1/2 teaspoon Vanilla Extract
- 1 can Coconut Cream (400ml), can left in fridge overnight and the thick cream removed; discarding the watery remains.
- 2 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
- Take the cooled tart and evenly spread the pitted cherries over the base.
- Spread the Chocolate Mousse over the cherries to the edges of the tart. Do not over fill the tart (this means there might be yummy left overs for you!).
- Dollop the Cherry Cream into the centre of the tart and spread over the mousse.
- Place the cherries on top.
- Place the tart in the fridge to firm up for at least 1 hour before serving.
- Pre-heat the oven to 175C/350F.
- Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size).
- Combine the dry ingredients in a kitchen blender and process on low until combined.
- Add the wet ingredients and blend until the dough comes together.
- Wrap the dough in plastic wrap and place in the fridge for 20 minutes to firm up (this makes it easier to handle).
- Remove the dough from the fridge.
- Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
- Pierce the bottom of the pastry 7-8 times.
- Place in the oven for 15 minutes.
- Remove from the oven and allow the pie crust to cool completely.
- Remove the pips from the avocados and scoop the pulp into the food processor/blender.
- Add the cocoa, maple syrup, vanilla and coconut cream.
- Blend and blend until all the lumps and bumps are gone... then blend some more.
- Taste the mousse at this stage. If the taste of avocado is too strong add 1 Tablespoon extra each of cocoa and maple syrup. Blend and retaste. Repeat again if necessary (remembering the taste of the mousse will mellow and improve upon resting).
- Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
- Decrease the heat to medium low and cook for 10 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
- Use a masher or blender to break down cherries slightly if still chunky. Allow mixture to cool.
- In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
- Turn the whisk off and add the cooled cherry mixture.
- Whisk on medium until combined. Place the cream in the fridge and allow to thicken slightly before using.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/