Strawberry Chocolate Tart
Something to make us all happy – the arrival of strawberry season. And an even better delight is combining them with chocolate! The following summer recipe, is light, no-bake, and just stunning with two different layers of chocolate and strawberries.
What is fun about making tarts is that it gives you a large canvas to play with for decoration. Not that it necessarily needs it, but if you have a special occasion, or you just want to create something unique, you can really go for a wow effect. Hana decorated this tart with halved strawberries, fresh mint, fresh thyme sprigs and edible flowers.
Strawberry and chocolate - such a delightful, delicious combination.
INGREDIENTS
Tart crust:
120g sunflower seeds (1 cup)
50g gluten-free oats (1/2 cup)
2tbsp cacao/cocoa powder
½ tsp cinnamon
pinch sea salt
150g dried apricots (1 cup)
1 to 2 tbsp water
Chocolate layer:
150g dark vegan chocolate (5.3oz) I've used Amore di Mona chocolate
250ml oat cream (1 cup)
1tsp agar powder
1tbsp maple syrup
Strawberry layer:
250g strawberries (2 cups)
2tsp lemon juice
250ml oat cream (1 cup)
3 tsp agar powder
2 tbsp maple syrup
Strawberry layer:
250g strawberries (2 cups)
2 tsp lemon juice
250ml oat cream (1 cup)
3 tsp agar powder
2 tbsp maple syrup
Topping ideas:
strawberries
fresh mint
thyme sprigs
edible flowers
INSTRUCTIONS
Grease 9" tart tin with removable base with little oil.
Place sunflower seeds and oats into food processor and blend until ground. Add cacao, cinnamon, and sea salt and mix to incorporate. Add apricots and blend again. Add water bit by bit as needed and keep blending until the mixture sticks together. The amount of water will depend on how moist your apricots are.
Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. It will be little sticky so wash your hands if needed in between. Place into a fridge.
NOTES:
You can replace the oat cream with other vegan cream or light coconut cream. You can replace oats with extra seeds or quinoa flakes. If you can tolerate nuts in the recipe, use a combination of sunflower seeds and almonds or hazelnuts in the crust. You can replace apricots with dates or dried figs.
Chocolate layer:
Finely chop dark chocolate and set aside.
Pour oat cream into a medium pot, stir in agar powder, bring to a boil and leave to simmer for 5 minutes stirring frequently.
Take off the heat and stir in the chopped chocolate.
Mix until completely melted, stir in maple syrup and carefully pour onto the crust layer.
Place into fridge to set. It will take about 15 to 30 minutes to set.
Strawberry layer:
Place strawberries and lemon juice into blender and blend until smooth. Pour into a medium pot, add oat cream, maple syrup and agar powder and whisk well. Bring the mix to a boil and leave to simmer for 5 minutes stirring frequently.
Take off the heat and leave to slightly cool down before carefully pouring on top of the chocolate layer. Place back into fridge to set. It will take about 15 to 30 minutes to set.
Once set gently remove from the tin and place onto a serving plate. Decorate with halved strawberries, fresh mint, fresh thyme sprigs and edible flowers.
Store in fridge.
Enjoy!
