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Chocolate Fruit Tart

By July 14, 2014Recipes, Sweets
Chocolate-fruit-tart

Recipe:
Ivana Drinjovski Emmelkamp

Reviewed by:
Rating:
5
On July 14, 2014
Last modified:July 14, 2014

Summary:

* Great combination with the strong chocolate base of the cake is some sour fruit like: raspberries, physalis, red berries…

When it comes to chocolate, you can’t go wrong. This Chocolate Fruit Tart is just calling my name. The combination of dark chocolate and sour fruit is just perfect. It is great dessert during summer as it should be served cold. And you won’t believe how easy it is to make!

Chocolate Fruit Tart
Yields 10
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
418 calories
31 g
23 g
31 g
6 g
17 g
88 g
9 g
12 g
0 g
11 g
Nutrition Facts
Serving Size
88g
Yields
10
Amount Per Serving
Calories 418
Calories from Fat 271
% Daily Value *
Total Fat 31g
48%
Saturated Fat 17g
87%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 23mg
8%
Sodium 9mg
0%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
18%
Sugars 12g
Protein 6g
Vitamin A
5%
Vitamin C
3%
Calcium
7%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the tart
  1. 150 gr white flour
  2. 100gr soya butter + for the greasing
  3. 100 gr ground almonds (I used roasted)
Filling
  1. 300 gr dark chocolate
  2. 100ml almond milk
  3. ½ cup raspberry or strawberry jam
  4. 3 tablespoons shredded coconut
  5. 4 tablespoons coconut oil
Instructions
  1. In a separate bowl mix flour and ground almonds. Add soya butter and use your hands to form a dough.
  2. Grease the baking tray for tarts with loose base bottom and preheat the oven to 200 C.
  3. Place the dough in the baking tray carefully covering the edges.
  4. Bake the tart base for 20 minutes.
  5. While the tart base is in the oven, make the filling.
  6. Melt 300 gr chocolate with 100 ml of almond milk.
  7. When the chocolate is melted, add raspberry or strawberry jam. Stir well but don’t let the mixture boil.
  8. As the last add shredded coconut and coconut oil.
  9. Let it cool down a bit before pouring it over the tart base. The tart base needs to be completely cooled down before you pour the chocolate over it.
  10. Place the tart in the fridge. After 20 – 30 minutes take it out of the fridge and decorate with some fresh fruit*. Put it back in the fridge for at least 1- 2 more hours before serving.
Notes
  1. * Great combination with the strong chocolate base of the cake is some sour fruit like: raspberries, physalis, red berries…
Adapted from Flexible Vegan
beta
calories
418
fat
31g
protein
6g
carbs
31g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/

I hope you like this Chocolate Fruit Tart recipe. It is easy and delicious summer recipe. 

If you are new to vegan food and don’t know how and where to start then Flexible Vegan for Everyone is just the book for you. Get your copy here

Sharing is caring so don’t forget to share this recipe with others. Thank you!

* Great combination with the strong chocolate base of the cake is some sour fruit like: raspberries, physalis, red berries…
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Author Flexible Vegan

Hi! My name is Ivana, Flexible Vegan, and I am an animal lover, wife, daughter, sister, friend, teacher and amateur chef. I come from Serbia, live in the Netherlands and write in English. Welcome to my Kingdom of good, tasty, vegan food.

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