Ally Cat Wellness’s Chocolate tart

Category

Ally cat chocolate cake
Yields1 Serving
What you'll need
Crust
 2 cups Health Riot’s Cassava Flour
 4 tbsp Xilitol
 2 tsp Cocoa butter
 ½ cup Butter
 1 Egg
 220 ml Coffee
 Pinch of salt
Filling
 450 ml Coconut cream
 150 ml Almond milk
 100 g Sally-Ann Creed's milk chocolate
 3 tbsp Cocoa powder
 2 tbsp Xilitol
 4 Eggs
What to do
1

For the crust, combine the dry ingredients and rub in the butter until you achieve bread-crumb consistency.Whisk the egg well and mix it in.

2

Now add the coffee a few tablespoons at a time until the dough is in a nice ball. You do not want it to be too dry or too wet. Work the dough a little and roll it out on a sheet of baking paper or a floured counter top.

3

Line a tart tin with the pastry.


4

For the filling, bring the coconut cream and almond milk to the boil. Add the cocoa powder, xylitol and chocolate, and cook until all is melted and mixed.

5

Remove from the heat and allow to cool for five minutes. Do not be too hasty to move on to the next step or you will have scrambled eggs!

6

Whisk the eggs well and mix into the chocolate cream.

7

Pour the filling into the lined tart tin and pop it in the oven. 180 degrees for about thirty minutes should do the trick but keep an eye on it. You are looking for just set, with a slight wobble.

8

Cool, serve and enjoy!

Ingredients

What you'll need
Crust
 2 cups Health Riot’s Cassava Flour
 4 tbsp Xilitol
 2 tsp Cocoa butter
 ½ cup Butter
 1 Egg
 220 ml Coffee
 Pinch of salt
Filling
 450 ml Coconut cream
 150 ml Almond milk
 100 g Sally-Ann Creed's milk chocolate
 3 tbsp Cocoa powder
 2 tbsp Xilitol
 4 Eggs

Directions

What to do
1

For the crust, combine the dry ingredients and rub in the butter until you achieve bread-crumb consistency.Whisk the egg well and mix it in.

2

Now add the coffee a few tablespoons at a time until the dough is in a nice ball. You do not want it to be too dry or too wet. Work the dough a little and roll it out on a sheet of baking paper or a floured counter top.

3

Line a tart tin with the pastry.


4

For the filling, bring the coconut cream and almond milk to the boil. Add the cocoa powder, xylitol and chocolate, and cook until all is melted and mixed.

5

Remove from the heat and allow to cool for five minutes. Do not be too hasty to move on to the next step or you will have scrambled eggs!

6

Whisk the eggs well and mix into the chocolate cream.

7

Pour the filling into the lined tart tin and pop it in the oven. 180 degrees for about thirty minutes should do the trick but keep an eye on it. You are looking for just set, with a slight wobble.

8

Cool, serve and enjoy!

Ally Cat Wellness’s Chocolate tart

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