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NUT CRUST CHOCOLATE TART

A chocolate tart without the gilt trip, the crust is made from nuts and dates, the filling is made of low fat milk instead of cream.

NUT CRUST CHOCOLATE TART

150 g (5 oz) blanched ground almonds

150 g (5 oz) dried dates

100 g (4 oz) unsalted pecan nuts

100 g(4 oz) unsalted macadamia nuts

550 ml (20 fluid oz) low fat milk

400 g (14 oz) dark chocolate

3 eggs

  • Preheat oven to 200ËšC (400°F).

  • Roast ground almonds in oven until golden, about 5 min.  Remove and let it cool. 

  • Blend almonds and dates in a food processor until mixed thoroughly.

  • Line a 20 cm (8") tart pan with the ground almond mixture and place in the refrigerator. 

  • Roast pecan nuts and macadamia nuts for about 10min till the aroma comes thru.

  • Take nuts out of oven and turn oven down to 160°C (325°F)

  • Boil the milk and brake the chocolate into the sauce pan, beating all the time till chocolate has melted.

  • When chocolate mixture is cool, add the beaten eggs.

  • Take tart shell out of the fridge and pour the chocolate mixture into tart shell and decorate with the toasted nuts on top.  

  • Place tart in the oven and bake for 35 minutes or until set. 

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