I’ve added walnuts and pecans to give you the benefits of anti-inflammatory omega-3 healthy fats, antioxidants, and more than 19 vitamins and minerals – including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc.
Try these Tartlets today…
Dark Chocolate Tartlets
Serving: 1/4 tartlet
Yield: 4 tartlets (when baked in 4″ tartlet pans) No tartlet pans? Try making this in muffin tins – it will just make more of them as you’ll press just a small amount of crust into each tin. You can also make this in a full sized tart pan. I use this nut crust base for my pies and other treats, and it holds up so well!
KEY: T=tablespoon; tsp=teaspoon
Ingredients and Directions
Tartlet Crust:
1 cup walnuts
1 cup pecans
1 tsp baking soda
1 tsp sea salt
2 T maple syrup (this is the best, because you need something sticky to hold the nuts together)
- Preheat over to 350 F.
- Chop walnuts and pecans in food processor.
- Add in baking soda and sea salt.
- Add in maple syrup.
- When blended, press into tartlet tins on a baking sheet.
- Bake at 350 F for 10 minutes.
Recipe Tips: Try to stick to the ingredients listed – you can use all walnuts or all pecans however, but you do need a porous nut for this to turn out optimally. You can use agave if that’s all you have, or a thick honey – also a malt or rice syrup could work (have not tried it) – you just need something sticky to hold it together. I experimented in small batches with the crust about 16 times before I got this right, and have now made it over 50 times- so try to stick to these guidelines and you’ll be alright!
Dark Chocolate Mousse Filling:
11oz canned coconut milk
100g of 70-80% dark chocolate
1 tsp vanilla extract
- Add coconut milk to saucepan over low heat
- Stir in dark chocolate until melted
- Add vanilla extract
- Stir to blend well
- Remove tartlets from oven and cool
- Pour sauce evenly over tartlets and sprinkle with sea salt
- Chill 1-2 hours
Garnish with anything you like, in the video I’m using:
- sprinkle of coarse sea salt (you can add before or after you chill the tartlets)
- 1 T culinary coconut milk (I used chilled to make it thicker)
- 2 raspberries, 2 blueberries per tartlet