Easy Chocolate Tart
Craving Zen and Chocolate
This chocolate tart says words better than the ones spoken. Here I am, trying to compose something clever or poetic about this beautiful dessert, when in reality it doesn’t need many words. It conveys so many feelings, emotions and thoughts. All of them better than any single words I could write if you ask me.
It is like a whisper in the middle of the exuberant. A touch of something special, yet not too disruptive to make you feel uneasy. It’s simplicity has the power to put you in a zen mode and we always smile when we are going to have a piece because, even though it being something so simple, it’s not something we would have around all the time.
I’ve been finding myself craving that; simplicity and zen. I’ve been drawing upon things that are very simple and still bring me lots of joy. I think that’s why I was so eager to make this chocolate tart the other day. It’s kind of an artwork on how my soul wants to live now.
Another wonderful thing about this chocolate tart, besides being made with coconut milk, is that you can decorate it however you want to. I opted for some roasted plums and macadamias for a nice crunchy texture. Both are a delicious must!
So please don't wait until a special dinner party to make this. Do it today for yourself. Do it and get that zen and elegant mood that only a chocolate tart can give you!
1. As a base I used my graham cracker crust recipe from my blueberry cheesecake. As in there, if you want to make a brown butter crust, just heat the butter for a few extra minutes and keep shaking and retiring the pan from the heat from time to time, until the butter is golden brown and “frying”.
2. For roasting the plums, you can use raw sugar if you don’t have dark brown sugar. I used dark brown sugar because I had some around and I know it will give that molasses kick to the plums.
3. It is a perfect make ahead dessert. Great now for the holiday season!!
Easy Chocolate Tart
Traditional graham crackers – 8 oz (15 whole rectangular cookies), broken in small pieces
Unsalted butter – 8 TBSP (1 stick)
Fine sea salt – ¼ Tsp
Semi sweet chocolate chips – 16 oz (2 ¾ cups approximately)
Organic coconut milk – 1 ½ cup
Raw sugar – 1 ½ TBSP
Unsweetened cocoa powder – 2 TBSP
Pure vanilla extract – 1 Tsp
Pinch of fine sea salt
Dark brown sugar (see notes) – ¼ cup
Plums – 4 to 5
Drizzle of honey
Grey salt granules
Total time - 30 minutes plus 6 to 8 hours of chilling in the fridge Active time - 20 minutes
Equipment - Flute or Springform pan, food processor
To make the crust: Preheat oven to 350°.
Spray the bottom of the pan with cooking or baking spray.
In a small saucepan place the butter and heat in medium to low level until just melted (see notes). Shake a bit the pan to allow melting of the small pieces of butter. Retire from heat.
Place the cookie pieces with the salt in the bowl of a food processor already attached to the base. Pulse 2 times to integrate everything and make the crumbs smaller. Start running the food processor again and pour in the melted butter, just until the crumbs are very fine and compact, about 10 to 15 seconds. If there are still big crumbs of crackers, integrate the crumbs stuck to the wall of the bowl and pulse a couple of seconds more. The crumbs will appear dry but that’s ok. Transfer the content to the baking pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the top edges of the pan with them. You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 6 minutes. Take it out of the oven to let it cool down.
To make the chocolate tart filling: Place chocolate chips in a medium bowl.
In a small saucepan heat the coconut milk and sugar just until simmering. Add the cocoa powder and mix just until it dissolves. Retire from heat and pour over chocolate chips. Wait about a minute and then mix until chocolate is completely melted. Add the vanilla and salt and mix once more. Pour the chocolate mixture into the crust. Chill for about 6 to 8 hours, ideally overnight.
Decorate with chopped macadamia and roasted plums! (recipe for roasted plums below)
To make the roasted plums: Preheat oven to 425°.
Place the sugar in a small bowl.
Cut in half each plum and remove the pit. Rub the open side of the plum into the sugar and sprinkle some on the back. Place it in a baking tray. Repeat with the rest of the plums. Drizzle some honey on top of each plum.
Bake for about 15 minutes. This will get you a sweet and caramelized top but the inside will still be firm and sweet-and-sour. Bake for extra 5 minutes if you want them a bit tender. After cooled down sprinkle a bit of salt on top.