Holiday Chocolate Tart
If you haven’t been following along with us, a few months ago, Paul got the opportunity to hook up with his mentor and chocolate guru, Amy Levin. She graciously offered to partner with us and present a series of recipes using Elevated Cacao.
We are pleased to announce the second installment in this recipe series from Amy Levin. This tart uses Elevated Cacao’s Maca + Hazelnut and looks like the decadent holiday dessert we have been waiting for. Have a look and a try and please, let us know how it turns out!
Holiday Chocolate Tart
Reposted from Amy Levin
With Christmas right around the corner, it seemed a great time for a mincemeat ganache tart. Making your own mincemeat is, in my opinion, the way to go. You get full control over the dried fruits you use, based on what you like, instead of getting a mince full of currants and raisins…. Use your favourite holiday spices and your chosen brandy to make it unique to you. In this recipe I am using Elevated Cacao’s Hazelnut and Maca chocolate which lends itself particularly well to fruit and nuts due to its deep, rich chocolatey tones and smokey finish.
Sweet & Spiced Mincemeat
50g ( ½ cup ) coconut sugar
150mls ( ¾ cup ) brandy
Zest of 1 orange
Zest of 1 lemon
3 star anise
1 cinnamon quill
150mls ( ¾ cup ) orange juice
150g ( 1 cup ) dried figs, stems removed and chopped
150g ( 1 cup ) dried dates, pitted and chopped
75g ( ½ cup ) raisins
75g ( ½ cup ) dried cherries
Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
Add all other remaining ingredients to the brandy and stir to combine.
Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the recipe below.
140g ( 5 oz ) Elevated Cacao’s Hazelnut Maca Chocolate or cacao paste, shaved
75g ( ⅓ cup ) coconut sugar
115g ( ½ cup ) hot water or milk
65g ( ⅓ cup ) hazelnut butter
1 tsp tamari
Pinch sea salt
3 drops cinnamon essential oil
125g + 75g ( 1 cup + ½ cup ) mincemeat
It’s important that the water is warm / hot and the chocolate is shaved before you start this recipe.
The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
Combine all ingredients except mincemeat in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
Pulse the mincemeat through at the end to combine, but keep the texture of the fruits.
Once the pie crust is ready and at room temp, sprinkle in the extra 75g of mincemeat into the crust. You can also add in some candied hazelnuts for crunch.
Pour the ganache over the fruits and fill the crust. Pop in the fridge to set, about 3 hours, or in the freezer, about 1 hour.
Slice and serve. Or store in an airtight container in the fridge for up to 5 days. Store in an airtight container in the freezer for several months.
Oat Pastry Crust
100g ( 3.5 oz ) water
15g ( ⅛ cup ) cold pressed sesame or nut oil
75g ( ¼ cup ) honey, runny and clear
75g ( ½ cup ) cashews, soaked 1 hr and rinsed
15g ( ¼ cup ) psyllium husk
45g ( ⅓ cup ) oat flour + more for rolling
60g ( ½ cup ) ground almonds
25g ( 1 ½ tbsp ) coconut flour
Blend the first set of ingredients until smooth.
Add the psyllium and pulse to incorporate.
Mix the last set of ingredients together in a mixing bowl.
Add the contents of the blender and mix well with your hands until it comes together.
Form the mix into a ball and allow to rest 5 minutes to firm up.
Roll the dough out between two pieces of teflex or greaseproof paper, dust the dough with some oat flour if it sticks, to ¼ inch thickness. Try to roll into a rectangle if using the same tin that I did. Otherwise, if using a round tin, roll into a round.
Place the tin over the dough to be sure it’s large enough in diameter with approx. a 1 inch overhang all the way around.
Line the tart tin with one long strip of greaseproof paper if using a rectangle mould or two strips of greaseproof paper in an X if using a round tin.
Place the dough inside the tin, press down gently and remove the excess around the rim.
Place on a mesh dehydrator tray and dry for 6-8 hours at 115f, release from the tin and carefully remove the paper from the base and the ring mould from the middle. You may need to gently twist it out of the ring.
Place back in the dehydrator for 5 hours or until firm.
Allow to cool before adding the ganache layer.