Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates
 
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 3
Ingredients
  • Base:
  • ¾ cup hazelnuts
  • 1 heaped TBSP almond butter
  • 8 dates
  • 2 TBSP cacao powder
  • pinch sea salt
  • Custard Filling:
  • 3 bananas
  • 10 medjool dates - pitted
  • ¼ cup water or almond milk
  • ¼ cup cacao powder
  • ½ tsp vanilla extract
  • Pomegranate seeds to decorate
Method
  1. Begin by processing your hazelnuts in a food processor until they resemble hazelnut meal
  2. Add the rest of your base ingredients and process until mixture becomes sticky
  3. Grease your mini tart tins with a little oil spray and press the mixture evenly on the base and sides of your tins. Set aside.
  4. Add all of your filling ingredients into a high speed blender and blend until smooth and custard like. You may need to add a little more water or almond milk if you find the mixture too think
  5. Pour the custard over your base and decorate with pomegranate seeds.
  6. Remove from tart tins before serving. Makes about 3 tarts, depending on the size of your tins. I used 10cm tins
  7. Can be stored in the fridge or freezer. I store mine in the freezer so it lasts longer. It does firm slightly in the freezer but does not need to thaw before eating. Enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/mini-chocolate-tarts-with-dark-chocolate-custard-and-pomegranates/