Dark Chocolate Cherry Tartlets
Ingredients
Crust
- 1 1/4 cups all purpose flour (150g)
- 1/4 cup almond meal (28g)
- 1/4 cup powdered sugar (35g)
- 1/8 cup cocoa powder (14g)
- 90g cold coconut oil or dairy free butter
- 1 tbsp cold almond milk (14g)
- 1 tsp vanilla extract
- 1/2 tsp pink salt
Filling
- 200ml coconut whipping cream
- 200g dark chocolate, coarsely chopped
- 1 tsp vanilla bean extract
Topping
- Dark chocolate
- Fresh cherries
Preparation
Crust
Preheat oven to 180°C.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Roll out the chilled dough, cut the pieces using a tart ring and assemble.
Cut out the strips.
Lift the strips and place them on the inside of each tart ring.
Bake at 180°C for 15-18 minutes.
Allow to cool completely.
Ganache
Place chopped chocolate in a medium heat-proof bowl.
Heat the coconut whipping cream in a small saucepan over medium heat until it begins to gently simmer.
Pour over chocolate and let it sit for 2-3 minutes.
Stir with a spatula until completely combined.
Assembly
Fill crust with chocolate ganache.
Refrigerate until set, about 3 to 4 hours.
Garnish with fresh cherries and chocolate.
