Cape Gooseberry, Labneh & Lemon Verbena Tart

I wanted something with an emphatic tang rather than a delicate flavour of the cape gooseberries and this beauty is the newest addition to my repertoire. It is not dauntingly difficult, the flavours are anything but subtle and the colour, might I add, is splendidly celebratory.

What you will need – (for 1 x 9 inch tart)

For crust:

  • Oat flour – 1 1/2 cup 
  • Almond meal – 1/2 cup almond meal (sub with whole wheat/millet flour)
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Butter – 60g (sub with 45ml light Olive oil)
  • Brown Sugar – 2 tablespoon
  • Water – 1-2 tablespoon

For filling:

  • Cape gooseberries – 300g (approx 3 cups), dehusked
  • Castor sugar – 1/3 cup (sub with golden or granulated sugar)
  • Fresh Lemon Verbena – 6 leaves, if using dried ones, use 12-14 leaves (sub with 1 tbsp lemon zest)
  • Lemon juice – 3 tablespoon
  • Salt – 1/4 teaspoon
  • Cornstarch – 1 tablespoon, dissolved in 1/4 cup water
  • Labneh – 500g (sub with greek or plant-based yoghurt)

For topping: (optional)

  • Fresh Cape Gooseberries – 10-15
  • Lime slices
  • A handful of fresh Cranberries
Method –
  • Preheat oven to 180°C.
  • To make the crust, add oat flour, almond meal, baking powder, salt, brown sugar and olive oil to a food processor. Pulse for 5-6 seconds. Now add 1 tablespoon water and pulse again. The mixture will be moist and have a coarse rubble-like texture. Use your hands to bring it together into a malleable soft ball. Add more water if needed.
  • Grease a tart tin with oil, place the dough in the centre. Firmly press into the bottom and up the sides of tart tin. Make sure its evenly spread out and the walls are the same thickness throughout.
  • Bake for 18-20 mins or until the edges are lightly golden. Do NOT over-bake. Gluten-free crusts do not signal doneness by turning a gorgeous golden. I wouldn’t recommend baking the crust for longer than 25 mins.
  • Rest on a cooling rack.
  • In a large, heavy saucepan, add cape gooseberries, lemon verbena leaves, sugar, lemon juice and salt. Cook on medium heat for 5 mins. Once the berries soften, use a wooden spoon or spatula to lightly crush them. Add cornflour slurry and cook for another 3 mins or until lightly thickened.
  • Set aside to cool slightly.
  • Add the mix to a blender and make a fine puree.
  • Whisk labneh until soft and fluffy, add in the prepared fruit puree and fold to combine.
  • Pour the mixture into the tart shell and smooth the surface. Refrigerate until firm, about 2 hours.
  • Once the tart is set, top with fresh berries, few mint leaves or mustard microgreens and serve.

Storage notes –

Keeps well in the refrigerator for 3-4 days.

If you make this recipe, you know the drill: Let me know!

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Passionfruit Orange Tart

This is my disc of winter sunshine on a plate, and it tastes like it too. The uncompromisingly tart flavour of passionfruit shines bright with the nutty curry leaf crust perfectly countering its intense fragrance. And the cranberry topping turns it into an absolute dazzler. I know the flavours sound rather bold here but I wouldn’t have it any other way.

And here’s the deal: if pastry making or rolling scares you in the slightest, or like me, you’re too lazy to do it, this tart is for you. There is pitifully little work to be done to make this tart crust that meets all contemporary culinary strictures. This soft pliable dough is to be pressed into the tin using your fingers and takes the rolling out of question.

What you will need – (for 1 x 9 inch tart)

For crust:

  • Oat flour – 1 1/2 cup 
  • Almond meal – 1/2 cup almond meal
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Light Olive oil – 3 tablespoon (45ml)
  • Brown Sugar – 2 tablespoon
  • Curry Leaf – 8-10, stalks removed
  • Water – 1-2 tablespoon

For filling:

  • Passionfruit pulp – 1 1/2 cup, (about 12-15 passionfruits) 
  • Orange juice – 1/2 cup, (approx 1 whole orange)
  • Zest of 1 whole orange (approx 2 tablespoon)
  • Maple syrup/honey – 60ml (1/4 cup), adjust to taste
  • Coconut Cream – 220 ml (a little over 1 cup)
  • Agar agar powder – 3 teaspoon

For topping:

  • Cranberries – 100g (fresh or frozen)
  • Sugar – 2 tablespoon
  • Lime juice – 1 tablespoon
  • Salt – 1/4 teaspoon
  • Cornstarch – 1.5 teaspoon, dissolved in 1/4 cup water
Method –
  • Preheat oven to 180°C.
  • To make the crust, grind curry leaves to a powder like consistency in a spice grinder. (If using a normal grinder, blitz with sugar to help incorporate evenly). Add oat flour, almond meal, baking powder, salt, brown sugar, curry leaf powder and olive oil to a food processor. Pulse for 5-6 seconds. Now add 1 tablespoon water and pulse again. The mixture will be moist and have a coarse rubble-like texture. Use your hands to bring it together into a malleable soft ball. Add more water if needed.
  • Grease a tart tin with oil, place the dough in the centre. Firmly press into the bottom and up the sides of tart tin. Make sure its evenly spread out and the walls are the same thickness throughout.
  • Bake for 18-20 mins or until the edges are lightly golden.
  • Rest on a cooling rack.
  • Meanwhile, to prepare the filling, add passion fruit pulp into a blender and blitz for no more than 8-10 seconds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use a spatula to press all the juice out.
  • In a saucepan, add passionfruit juice, orange juice, orange zest and coconut cream to a boil. Reduce heat to low and cook for 6 mins, stirring constantly. Add agar-agar powder, stir until completely dissolved, about 2-3 mins. Now add honey/maple syrup, stir to combine. Taste the filling and adjust sweetness if needed. Turn off the heat and allow mixture to cool slightly.
  • Pour mixture into the tart crust and set in the fridge to set for at least 5 hours.
  • Meanwhile, prepare the cranberry topping by adding cranberries, sugar, lime juice and salt into a pan on medium heat. As the sugar begins to liquify, use a wooden spoon or spatula to lightly squish the berries. After 2 mins, add cornstarch slurry to this, stir and reduce heat to low. Cook for another 2 mins till the mix has thickened to a jammy consistency.
  • Once the tart is set, spoon over the cranberry topping, garnish with toasted coconut (optional) and serve.

Storage notes –

Keeps well in the refrigerator for 3-4 days.

If you make this recipe, you know the drill: Let me know!

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Gondhoraj Lebu Granola

Ever since I got my hands on a Gondhoraj Lebu, I haven’t been able to stop myself squeezing it on everything, calling aloud to anyone in the room (mostly to myself, I’m afraid) about its luscious brightness. Contrary to the pervasive notion, the fruit is not a very juicy one. Strength is often required to extract its juice, however, the tiniest drop can pep up the dullest, most insipid food.

This granola has a delicate flavour; it is scented with limes rather than tingling with it. I would highly recommend pairing it with a mango smoothie, but I’m aware the season is over and in that case, passion fruit or pineapple should work incredibly well too.

What you will need – (To fill a 2 litre jar)
  • Rolled oats⁣ – 3 cups
  • Cashews⁣ – 1 cup, chopped
  • Almonds or Walnuts – 1 cup⁣, chopped
  • Creamy Peanut butter – 1/2 cup
  • Honey – 1/2 cup
  • Gondhoraj Lebu juice – 1/4 cup (sub with lime juice)
  • Gondhoraj Lebu zest – 1 tablespoon (sub with lime zest)
  • Sea salt⁣ – 1/2 teaspoon
Method –
  • Preheat oven to 150°C
  • Mix oats and nuts in a large bowl, set aside.
  • In another bowl, combine peanut butter, honey, salt, gondhoraj lebu juice and zest. Whisk together to make a smooth, runny concoction.
  • Add this to the bowl of oats and nuts, use a wooden spoon or spatula to coat everything evenly.
  • Spread the mixture on a baking sheet and bake for 30-35 mins, stirring once midway.
  • Once crunchy golden, take the sheet out of the oven and allow to cool completely.

Storage notes –

Store in an airtight container for 3-4 weeks

If you make this recipe, you know the drill: Let me know!

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Passionfruit Curd

I thought I was going to exhaust the culinary possibilities of passion fruit but turns out I have great capacity for eating greedy, grateful spoonfuls of it; slurping away at the cuppy shells, sucking even the last droplet of juice left; I even licked a few of them if I may embarrassingly add.

The last few went into this gorgeous curd which is wonderful slathered on fresh bread (yes, even the ones with a hint of garlic). It is also exceptional dolloped over crumpets and pancakes or added to oat cups. The addition of brown sugar makes it duller in colour, but it is much more vibrant in flavour. If you want, by all mean, use caster sugar.

If you don’t have a passionfruit Santa in your life or can’t get hold of them, there’s nothing to stop you making this with grapefruit or lemon or orange.

What you will need – (for approx 300-350 ml curd)
  • Passionfruit – 10 + 1
  • Eggs – 2 large
  • Butter – 70 grams (cultured butter preferred)
  • Brown sugar – 60 grams (sub with caster sugar)
  • Cornstarch – 1.5 tablespoon (mix with 30 ml water)
Method –
  1. Add the pulp of 10 of the passionfruit into a processor and blitz for no more than 4-5 seconds, just enough to loosen the seeds. You don’t want to crazily blend them to mush. Strain into a bowl and set aside.
  2. In a bowl, beat the eggs and sugar together.
  3. In a heavy pan, melt the butter over a low flame. When melted, stir in the sugar-egg mixture, the passionfruit juice and cornstarch slurry.
  4. Keep cooking gently; stirring constantly. Don’t be tempted to increase the heat unless you want sweet scrambled eggs. until thickened.
  5. In about 6-8 mins the mixture will thicken into a curd like consistency. When it does, off the heat, whisk in the pulp – seeds and all – of the remaining passionfruit.
  6. Let cool completely, pour into an airtight glass jar and refrigerate.

Storage notes –

Keeps in the fridge for a week.

If you make this recipe, you know the drill: Let me know!

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Aana’s Jewelled Soda Bread

When someone asked me for an easy bread recipe a few days ago, I picked up a dusty old journal of my mum’s – an assortment of recipes she unfailingly enjoyed. A cursory glance at my grandma’s soda bread recipe sent my eyes a-twinkling. I was transported back to the time when I would hurriedly run down the stairs, following the fruity fragrance of this bread emanating from the kitchen as my mum baked, often in the middle of the nights. I’d stare at the oven; cupping my hands around my face over, the oven door to catch a better view and then impatiently tear through the bread as soon as it was ready. All just to eat that first slice, warm, with a generous slathering of butter.

I must admit, though, this bread had almost completely evaporated from my memory.

And to rectify that I just had to make it.

Aana’s Jewelled Soda Bread Recipe

Storage notes –

Store in an airtight container for upto 4 days.

If you make this recipe, you know the drill: Let me know!

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Coconut Almond Oat Cookies

This cookie is an ode to my childhood favourite coconut macarons dredged in throat-catching desiccated coconut. For close to a decade now, I’ve been impelled towards reproducing artifice by more natural and plant-based means. This recipe is hardly troublesome to make and once made, I assure you, will become a regular of homely accomplishments.

What you will need – (for roughly 20 cookies)
  • Rolled Oats – 1 cup
  • Almond flour – 1 cup
  • Desiccated Coconut – 1 cup (make sure it’s good quality, not too old or too dry)
  • Coconut or soft brown sugar – 1/3 cup
  • Light olive oil or coconut oil – 1/4 cup
  • Maple syrup or honey – 2 tablespoon
  • Baking Powder – 1 teaspoon
  • Water – 2-5 tablespoons
Method –
  1. Preheat oven to 150°C and line a baking sheet with parchment paper.
  2. Mix all dry ingredients in a large bowl.
  3. Add oil and stir to combine.
  4. Add water 2 tablespoons at first, mix and check the mixture is damp and gooey.
  5. Squeeze a spoonful in the palms of your hand, the water should ooze out. Add more water if needed.
  6. Shape into roughly 20 balls, flatten to make cookies and lay on a prepared baking sheet.
  7. Bake for 25-30 mins or until lightly golden.
  8. Allow to completely cool and enjoy.

Storage notes –

Store in an airtight container for up to a week.

If you make this recipe, you know the drill: Let me know!

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Plant-based Carrot Cake

This plant based adaptation of the classic carrot cake sends citrus juices permeating the sweetness of carrots. The input from you is minimal. Culinary self esteem – and festive spirit – never came at so low an emotional cost.

What you will need – (for a 2 layer 9 inch cake)

For the carrot cake –

  • Olive oil – 1/2 cup
  • Brown sugar – 1/2 cup
  • Flax eggs – 2 (2 tbsp flaxseed powder mixed with 5 tbsp water)
  • Carrots – 3 large (2 cups when grated)
  • Whole wheat flour – 1 cup
  • Cinnamon powder – 1 tsp
  • Zest of a whole orange
  • Lemon juice – 1 tbsp
  • Baking powder – 1 tsp
  • Baking soda – 1 tsp
  • Salt – 1/4 tsp
  • Walnuts – 1/3 cup, chopped
  • Golden sultanas – 1/3 cup
  • Dried Cranberries – 1/3 cup (optional)

For Plant-based Cream Cheese –

  • Raw Cashews – 1 1/2 cups (225g) (soaked in hot water for 1 hour)
  • Lemon Juice – 2 Tbsp 
  • Coconut Cream – 1/2 cup (120ml)
  • Salt – 1 tsp 
  • White Vinegar – 1/4 tsp

For Plant-based Cream Cheese Frosting –

  • Vegan Cream Cheese (from above) – 225g
  • Vegan Butter – 1/4 cup (56g)
  • Powdered Sugar – 2/3 – 1 cup (65-120g) (adjust as per your preference of sweetness)
  • Vanilla Extract – 1/2 tsp
Method –

You will need 1 x 9-inch round cake tin

  1. To make your vegan cream cheese, soak the raw cashews in hot water for 1 hour. Then drain the cashews and add to a blender jug with the lemon juice, coconut cream, salt and white vinegar. Blend until you have a smooth texture. Transfer the cream cheese from the blender to a storage container.
  2. Mix flaxseed powder with water and keep aside.
  3. Preheat the oven to 180℃. Grease your cake tin with oil and lightly dust with flour and keep aside.
  4. Meanwhile, grate the carrots in a processor (for ease) or with a coarse grater, taking care not to to squeeze out liquid from the carrots. Set aside.
  5. Whisk the sugar and oil – I use my electric mixer, but it wouldn’t be much of a faff by hand – until creamily and airily mixed.
  6. Whisk in the flax egg. When well-whisked, add the orange zest and lemon juice and finally, the dry ingredients and grated carrots. Ensure the batter is not over-mixed.
  7. Now fold in the cranberries, walnuts and sultanas using a spatula.
  8. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula.
  9. Bake for 25-30 minutes or until the top is risen and golden and a toothpick comes out sticky but more or less clean.
  10. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes before taking it out of the tin and leaving it on the rack to cool.
  11. Weigh out 225g of the cream cheese and place it into a large bowl. Then add softened vegan butter, sift in the powdered sugar and add the vanilla extract. Starting at slow speed gradually increase speed until the frosting is thick and smooth. I prefer it not so sweet and 65g sugar is perfectly sweet by my standards. Taste the frosting and add more sugar if you so desire. (If the frosting is a little on the soft/runny side, place the bowl of frosting in the fridge to firm up)
  12. Remove the cake to a plate; slice in half horizontally. I insert toothpicks at the halfway mark on 4 sides of the cake and use dental floss to slice it through.
  13. Add half of the frosting on the first layer, followed by the next half of the cake and another layer of frosting. Tumble over a handful of cranberries, walnuts and mint leaves. Serve.

Storage notes –

Store covered in the fridge for up to 3 days.

If you make this recipe, you know the drill: Let me know!

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Mushroom Pie with Cacao and Parsley

Much as chocolate makes the ‘power couple’ in desserts, when incorporated in small quantities, chocolate lends silkiness and complexity to a plethora of savoury dishes too. Originally, cocoa was consumed, crumbled, in some drinks which were anything but sweet, in fact, they were enriched with chilli pepper. ⁣⁣⁣
⁣⁣⁣
This mushroom pie features a complexity of flavours like no other. The crust is delectably flakey and crumbly while the filling is the perfect mingling of umami notes from the mushrooms and bitter flavours of cacao.

I really do hope you will try this recipe and it will prod you further in the direction of culinary experimentation.

What you will need – (for a 9 inch pie)

For the stock –

  • Olive oil – 3 tbsp
  • Onions – 2 large, sliced 1 cm thick
  • Coconut sugar – 1 tsp
  • Carrot – 1 large, roughly chopped
  • Mushroom stems/trimmings – 1/2 cup, chopped
  • Bay leaf – 1 large, torn
  • Rosemary – 1 sprig (sub with dried rosemary)
  • Water – 1 litre

For the mushroom & cacao filling –

  • Mushrooms – 400g, stems removed and divided. (Use part of the stems for the stock mentioned above)
    (highly recommend using a mix of Button, Shiitake, Portobello and Oyster)
  • Butter – 20g, or use vegan butter if preferred
  • Olive oil – 1 tbsp
  • Onion – 1 large, chopped
  • Garlic cloves – 5-6, finely chopped
  • Fresh red chillies – 1, minced
  • Black pepper – 1 tsp
  • Stock – 300ml (from above)
  • Lime juice – 2-3 tbsp
  • 100% unsweetened Cacao – 10g, grated or use unsweetened cacao/cocoa powder
  • Soy sauce – 2-3 tbsp
  • Salt – 1 tsp or to taste
  • Cornstarch slurry – 1 tsp cornflour mixed with 2 tbsp water
  • Flat-leaf parsley – 3/4 cup, chopped, or use fresh coriander

For Pastry –

  • 500g of pie dough (I use 1 cup sorghum flour, 1/2 cup whole wheat, 1/2 cup all purpose, 150g frozen butter, 2-3 tbsp ice cold water and salt to make mine)
Method –
  1. To begin, make the stock. Remove stems from about 100 g mushrooms and finely chop them. Slice the onions 1 cm thick. Heat olive oil in a large pot, add the onions, sugar and salt. Fry over low heat until they are very brown and caramelised. Take care not to burn them as this will make the stock bitter
  2. Add all the remaining stock ingredients along with cold water and bring to the boil. Lower the heat and leave to simmer till the liquid is reduced to about 300ml (roughly 1 hour). Strain and set aside.
    (Add dried mushrooms, if using, to this hot stock. Cover and allow to rehydrate)
  3. Next, prepare the filling. Remove stems from all mushrooms, finely chop and set aside. Chop heads either in half or into fat chunks, depending on shape and size. Leave the smaller mushrooms whole.
  4. Divide chopped mushroom heads into batches (depending on the size of your pan). Cook each batch over medium heat until soft (don’t overcook or you will lose the individual flavours of the mushrooms). Set aside and repeat with the rest of the mushrooms.
  5. Heat olive oil in the same pan, add the chopped onions and fry until they are a nutty brown. Add finely chopped mushroom stems, garlic, chillies and black pepper. Pour in the prepared stock, then add the cooked mushrooms, cacao, soy sauce, lime juice, cornstarch slurry and salt. Bring to a boil and cook gently over low heat until thickened, about 5–7 minutes. Taste and adjust the seasoning if needed. (You may want to add a tsp of sugar if the filling is too salty or bitter). Stir in the parsley and allow to cool completely.
  6. Preheat the oven to 180°C
  7. Divide pastry dough in half. Roll out one half to a thickness of about 3mm. Add to a prepared pie tin. Blind bake for 12 mins. Meanwhile, roll out the remaining pastry dough to 3mm thickness. Then add prepared filling to the tin and lay the sheet of rolled-out pastry on top. Press down firmly along the edges to seal, then trim off any excess. Cut a few slits in the pastry topping and glaze by brushing with beaten egg.

    (If you are a pastry beginner, I highly recommend baking hand-pies instead. Roll the dough out to an even thickness and use a small circular bowl to cut out discs. Spoon 1 tbsp filling onto half of the discs, cover each one with another dough disc. Firmly press down the edges with a fork to seal the pies. Use a knife to make a tiny slit on top of each hand-pie. This method does not need any blind baking. Reduce baking time by 5-8 mins)
  8. Bake in the preheated oven for 40 minutes, or until the pastry is golden brown. Serve immediately.

Storage notes –

Store covered in the fridge for up to 3 days. Reheat in the oven, microwaving will make the pastry go soggy.

If you make this recipe, you know the drill: Let me know!

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Labneh Pancakes with Orange Blossom Syrup

Orange season is coming to an end and this, for me, is a good way of bidding farewell to the glorious fruit. By no means are these breakfast pancakes, they’re light, aromatic and dreamy puddings to be eaten after dinner in the garden to on balmy evenings. The pancakes are sodden with orange juice and the only adornment is a prolific sluicing of orange blossom syrup for its floral sharpness. ⁣

What you will need – (for 10 small pancakes)
  • Oat flour – 1/2 cup
  • Coconut Sugar – 2 teaspoons
  • Egg – 1 large
  • Butter – 1 tablespoon
  • Milk – 1/4 cup
  • Labneh – 2 tablespoons (sub with greek yogurt)
  • Baking powder – 1/2 teaspoon
  • Cardamom powder – 1 pinch

For the syrup –

  • Coconut Sugar – 3 tablespoons
  • Water – 1/4 cup
  • Juice of half a lemon
  • Orange blossom water – 2 teaspoons

For serving –

  • One handful of hulled pistachios and a squirt of fresh orange juice
Method –
  1. Start with the syrup, combine coconut sugar, water and lemon juice in a small saucepan.
  2. Swill the pan to help the sugar dissolve and when it does, reduce the heat and let it simmer for 5-7 mins.
  3. Once it turns syrupy, turn the heat off and stir in 2 teaspoons of orange blossom water.
    Set aside to cool.⁣
  4. For the pancakes, combine labneh and milk in a large bowl. Whisk to break down all the labneh lumps.
  5. Whisk in the egg and butter followed by all the dry ingredients. The mixture will stiffen into a thick, fluffy batter immediately.
  6. Use about 2 tablespoons of batter for 1 pancake and cook till golden brown on each side.⁣
  7. To serve, drizzle pancakes with cold syrup, add pistachios and a squirt of fresh orange juice.

Storage notes –

Pancakes can be made and kept warm for a couple of hours in the oven.
The syrup can be made in a bigger batch and stored in the refrigerator. Make sure to bring it to room temperature before serving.

If you make this recipe, you know the drill: Let me know!

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Vegan no-bake Chocolate Coconut Tart

Making a raw no bake crust and a ganache filling is my simple solution to avoid pastry making. And the result is an unbelievably effortless, gloriously delicious, decadent tart.

I cannot express how much I despise tart crusts or cheesecake base made with crushed up packaged cookies. And it is not just because I don’t think very highly of packaged food but also because you have so much freedom when you make it from scratch.

What you will need – (for an 8 inch tart)

For the crust –

  1. Rolled oats⁣ – 1 cup
  2. Shredded coconut⁣ – ½ cup
  3. Medjool dates⁣ – 1 cup, deseeded
  4. Unsweetened cacao powder⁣ – ⅓ cup
  5. Honey/maple syrup⁣ – 3 tablespoons
  6. Generous pinch of salt⁣

For the filling –

  1. Full-fat coconut cream (or fresh cream for non vegan version)⁣ – 1½ cups
  2. Dark chocolate (I like to use sugar-free 85% dark couverture)⁣ – 80 grams, chopped
  3. Honey/maple syrup⁣ – ⅓ cup (adjust according to the sweetness of your chocolate)
  4. Vanilla extract⁣ – 1 teaspoon
Method –
  • Blitz all the ‘crust’ ingredients in a food processor until the dates are finely pulsed and the mixture begins to clump. It will look like a coarse crumble and when you squeeze a spoonful with the palms of your hand, it should hold its shape.
  • Transfer mix to a greased tin, use the back of a spoon or a bowl to press the mixture down. Make sure it’s compact and even.
  • Chill in the fridge for 2 hours.
  • In the meantime, prepare the filling. Add chopped chocolate to a double boiler and melt. Once melted, set aside.
  • In a heavy saucepan, heat coconut cream. Stir continuously to avoid it from sticking. Turn off the heat just before it comes to a boil.
  • Add honey and vanilla. Whisk to combine.
  • Add filling to the chilled tart shell.
  • Chill in the fridge for 6-8 hours.
  • Garnish with fresh fruit and enjoy. ⁣

Storage notes –

Store covered in the fridge for 3-4 days.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!