DARK CHOCOLATE TARTLETS WITH FRUIT COULIS

This recipe is gluten-free, wheat-free, dairy-free, soy-free, and refined sugar-free

Total time: 1 hour (preparation only: 45 minutes)
Servings: 4

Ingredients:

Pastry

1 cup ground cashews or almonds

1/5 cup plain gluten-free flour

1/3 cup desiccated coconut

1 small egg

1 tbs runny honey

10 servings stevia (Each stevia product will specify on the packaging what the serving for that product is. The serving should be an equivalent of 1 level tsp of sugar. I use SweatLeaf.)

Filling

1/2 cup cacao paste chips

2/3 cup coconut cream

2 med eggs

1 tbs runny honey

32 servings stevia (1 serving = 1 tsp sugar /5 g sugar)

Decoration

1/5 cup chopped almonds

1 ripe persimmon (or other fruit such as peach or berries)

1 tbs lemon juice

additionally you may want to sautee some persimmon slices in a little bit of coconut oil and a tiny bit of honey

Method:

1. Pre-heat oven to gas mark 5 (190°C / 375°F).

2. To make the pastry, combine all pastry ingredients thoroughly and knead for a few minutes.

3. Divide the pastry into 4 equal parts, form into balls, roll out on a non-stick surface in a shape of a circle and  transfer into non-stick tartlets tins (10 cm in diameter / 4 in);  if the pastry is problematic to roll place each pastry ball in a tin and shape accordingly ensuring the sides of the tins are covered with pastry and the edges are smooth.

4. Prick the tartlet bases with a fork and blind bake for 15 minutes.

5. Melt cacao paste with coconut cream, honey and 32 servings of stevia in a bowl suspended over a pan with boiling water, stirring continuously (this has to be done slowly otherwise the paste will split).

6. Once melted, add whisked eggs and mix into a smooth paste.

7. Transfer the filling into the blind baked tartlet bases and put back in the oven for another 20 minutes (check the filling has set).

8. For the coulis, peel and chop the fruit and blend with lemon juice and 4 servings of stevia.

9. Serve tartlets with the coulis, sauteed persimmon slices (optional), and lightly roasted nuts (3-4 minutes in the oven).

ENJOY!