Chocolate Strawberry Cardamom Tart
Ingredients
Chocolate base
- 175g almond flour
- 50g oat flour
- 4 pitted dates
- 2 Tbsp coconut oil, melted
- 1 tbsp cacao powder
- 1/4 tsp salt
- 1/2 tsp cardamom
Strawberry filling
- 200g fresh ripe strawberries
- 120g agave
- 1 tbsp coconut oil
- 2 tbsp lemon juice
- 250g full fat coconut milk
- 2 tsp cardamom powder
- 1 tbsp corn starch
- 1 tsp agar agar powder
Toppings
- fresh strawberries
- meringues
- chocolate chunks
- rose petals
- quinoa flakes
- cacao nibs
Preparation
Make the crust
Preheat oven to 170 Celsius degrees.
Place the almond flour, oat flour, dates, coconut oil, cardamom and salt into a food processor.
Pulse several times until the mixture resembles wet sand. It will be a bit sticky.
Press the crust mixture firmly into a lightly greased tart pan.
Poke some holes into the bottom of the crust with a fork.
Bake for 8-10 minutes until fragrant.
Remove and cool completely.
Make the filling
In a food processor, blend the strawberries together with the agave, coconut oil, lemon juice and coconut milk.
Pour the mixture into a small saucepan and add the cardamom, agar agar and corn starch.
Bring the mixture to a brief boil and keep simmering until it starts to thicken.
Let the mixture cool down a little before pouring it over the cake base.
Let it cool down completely, then put it in the refrigerator to set for at least 2 hours.
