Chocolate Tarts

Recipe by Nicole Percy

Ingredients

Base

• 2 cups dates
• 1/4 cup thread coconut
• 1/4 cup ground almonds
• 2T butter softened

Filling

• 250g dark chocolate finely chopped
• 250ml cream
• Freeze dried (or fresh) raspberries & pistachio nuts for garnish
• Cream or ice cream to serve (optional)

Directions

1. Heat oven to 180˚C, grease six 10cm loose base tart tins.
2. Put all base ingredients into a food processor and whiz until combined and starting to come together.
3. Press mixture firmly into the base and up the sides of the tart tins. Bake for 7 minutes, remove from oven and leave to cool.
4. To make the ganache heat the cream until just about boiling, remove from heat and add chocolate. Leave for 3 minutes then whisk until glossy.
5. Pour mixture into tart shells and place in fridge for approximately 2 hours to set.
6. Garnish with freeze dried (or fresh) raspberries and roughly chopped pistachio nuts. Serve with cream or ice cream.