This is one of my favourite festive or holiday season desserts.
Silky dark chocolate, tart cherry jam and a crispy gingery biscuit base.
Serves 8+
Crust
Filling:
Pre-heat oven to 180ºC (356ºF)
Crust:
1. Add all dry crust ingredients in a bowl, then slowly add wet ingredients. Depending on the type of fat and sweetener you used, you may need to tweak slightly. Mix well until mixture forms a dough. It may be a bit moist, but not wet.
2. Press firmly into a non-stick or pre-oiled tart pan with a loose bottom – like this.
3. Bake for 7-10 minutes. You want the outside to brown, but still be soft to touch. The base will harden slightly when cooled.
Filling:
4. Whilst the crust is cooking, combine your hot water and coffee and let sit for 5 minutes. You can used strained ground coffee beans or instant coffee.
5. Combine the coconut butter/oil, salt and coffee in a bowl and stir until combined.
6. Fold the chocolate through.
7. Once combined, pour the filling into the crust and refrigerate for at least 1 hour. You can either eat chilled straight from the fridge or leave to soften for 30mins
Jam:
8. While the tart is chilling, you can make your jam. Using a saucepan on low heat, add your ingredients and simmer for 5-10mins, stirring regularly. You don’t want the mixture to come to a boil, just a light bubble.
To serve, dollop some jam and whipped cream/coconut cream or yoghurt on the top and lightly swirl to create a marbled effect.
Storing: You can store this tart in the fridge, covered, for up to 7 days (if it’ll last that long!)