Creamy Chocolate Glow Tart, Serves 10
Featuring premium Bennetto toasted hazelnut chocolate and Two Islands marine collagen beauty powder, this tart is the ultimate dessert for sharing with your family and friends. Serve with fresh berries for an extra treat!If you haven't discovered it already, this recipe is from our Add Ons section. You can find kits like this one and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Base
- 1 Tbsp coconut oil
- 200 g ground almonds
- 2 pack marine collagen powder
- 2 Tbsp cocoa powder
- 2 Tbsp maple syrup
Filling
- 200 g toasted hazelnut chocolate, roughly chopped
- 200 ml coconut milk
- 300 g Greek yoghurt
Instructions
- Set aside a lined cake tin.
- Melt coconut oil and add to a food processor with all remaining base ingredients. Blitz until combined and mixture resembles a fine meal and holds together when you squeeze it with your hands. If you want a fudgier base, add 2 Tbsp of yoghurt to base mixture. Press mixture firmly into cake tin using the base of a cup measure. Set aside.
- Roughly chop or break chocolate (set aside 1-2 Tbsp for serving), add to a bowl and set aside. Place coconut milk in a small saucepan and bring to a simmer over medium-high heat. Once simmering, remove from heat and pour over chocolate in bowl. Let sit for 1 minute, then whisk until smooth and chocolate is completely melted.
- Set chocolate mixture aside for a few minutes to cool, until it is about room temperature. Once chocolate mixture has cooled, whisk in yoghurt until combined. Pour filling into cake tin and spread out in an even layer. Tap it on the bench a few times to get rid of any bubbles. Place in freezer to chill for 2-3 hours, until filling has set.
- Top tart with reserved chocolate and slice into pieces before serving.
