This is one of my favourite festive or holiday season desserts.
Silky dark chocolate, tart cherry jam and a crispy gingery biscuit base.
Pre-heat oven to 180ºC (356ºF)
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.
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
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!)