Super Rich Cardamon, Ginger, Soured Cream Chocolate Tart
Soured Cream to a chocolate tart? It works! This chocolate tart recipe is super rich and decadent (really because it is more like eating ganache then anything). And so the Soured Cream helps cuts through the dark chocolate to bring balance by adding freshness and brightness.
Note – The raw base on this tart was a tad bit flimsy so you may need go improve on that or swapping it with pastry (blind bake first though). My base works though, but can be made better :)
Disclaimer: I am not a chef. Just a humble home cook. This recipe has not been tested to be foolproof. As a home cook, it is normal to only use a recipe as a guideline. Cook with your gut and change it up to what you have, want and need. Taste test at each stage and always adjust the seasoning & spices to your taste.
What you need
Fills approx 7 inch round tin
- Old fashion oats x 200g
- Ground Ginger x 2 tsp
- Dates x 120g
- Maple Syrup x 60ml (1/4 cup)
- Chocolate x 250g (I used a mix of 95% dark choc, and 75% dark choc)
- Almond Milk x 200ml (just under a cup)
- Soured Cream x 100g
- Crèmou x 50g
- Ground Cardamon x 2 tsp
What to do
- If not using medjool dates, and your dates are pretty dry, soak your dates in warm/hot water for 10-15mins.
- In a food processor, add the oats and blend into a flour.
- Drain the dates and add to the processor with the oat flour. Also add maple syrup. Add salt to taste.
- Blend until it comes everything is well incorporated and it comes together when you press it together
- In a 7 inch tin (spring form/loose bottom), line the base with baking paper. Shape the base mixture around the tin by pressing it into place. Ensure the mixture goes up the sides a fair amount.
- Place in the fridge for at least 30mins.
- Chop all the chocolate small as possible (to ensure it melts easily later on) and transfer to a heat proof bowl.
- On medium/high, heat the plant milk with the cardamon to a simmer.
- Add the Crèmou and Soured cream and stir/whisk in and ensure it is well incorporated. The Crèmou may split but keep stirring while on the heat to ensure it stabilises. I believe I was doing this for about 5 mins or so. Don't boil, just before boiling temperature, and ensure the milk is not scotched on the base.
- Ensuring the milk mixture is hot enough, pour over the chopped chocolate. Stir the entire filling once in a while to ensure the heat is dispersed and chocolate is melted throughout without lumps.
- Once glossy smooth, pour the filling into the tin (that has the chilled base of course). Hopefully the filling will stay below the base mixture on the walls of the tin ;)
- Gently bash the filled tin on the counter to remove any air pockets. Place in the fridge to set which would take a minimum of 4 hours.
How to Serve
Serve chilled of course! Gently remove from the tin, and remove the paper. If you used my recipe for the base, be careful as it can be flimsy in some sections if it is thin.
Slice an enjoy with whatever ;o