Spiced Chocolate Tart
This is a simple and delicious spiced chocolate tart spiked with medicinal mushrooms and loaded with hemp for optimum flavour and focus. Perfect for gathering with friends or making ahead of time and enjoy through the week. Makes one 20cm tart, 12 slices
*Prep time 20 minutes
*Chill time 3 hours
- Hemp and Oat Pastry
- 150g gluten free oats
- 50g coconut sugar
- 100g Good Hemp Seeds
- 1 tbsp lions mane
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Chai Spiced Chocolate Ganache
- 2 tbsp black tea
- 1 cinnamon stick
- 5 cloves
- 1 star anise
- 3 cardamom pods
- 150ml water
- 75ml Good Hemp Seed Milk
- 100 dark chocolate (finely chopped)
- Hemp Chantilly Cream
- 50g Good Hemp Seeds
- 100g cashews (soaked for 4 hours and rinsed well)
- 50ml Good Hemp Seed Milk
- 40g agave
- 40g melted cacao butter (melted)
- 1/2 tsp vanilla extract
- 1 pinch of salt
Method
Place the oats, coconut sugar, lion’s mane, cinnamon and salt in the food processor and pulse into a fine flower. Add the hemp seeds and then process with the lid on and stream in the melted oil and water and continue to process until the dough binds. Make sure the dough rolls easily into a ball and add more water if it is too dry. Press the pastry into a springform tart tin that is greased or lined and set aside in the fridge while you make the ganache.
Add the spices and water into a small saucepan, bring to a boil and simmer for ten minutes to make an infusion. Pour the liquid through a sieve into a jug and then pour it back into the saucepan and bring to a boil.
Place the chocolate in a heat proof bowl and then pour over the hot liquid and gently stir to melt the chocolate and continue to stir until you have a beautifully smooth ganache, then add the hemp milk. The ganache thickens as it cools. Add the pinch of salt and then pour the ganache into the tin and set for at least three hours in the fridge until totally set.
Blend all of the ingredients in a high-powered blender until silky smooth and then place in a container in the fridge until ready to serve.
Carefully take the tart out of the tin and cut into portions. Serve with a spoonful of Chantilly and some cacao nibs or extra shredded chocolate on top and enjoy cold. With any extra cake you can store it in a container in the fridge for up to one week or freeze in a sealed container for up to one month.
*You can also make a few small tarts or choose to make this is a glass/jar.