PALEO, VEGAN, GLUTEN FREE & DIARY FREE
We would finish off each day by skiing to the door of the hotel, enter the main foyer with a roaring fire, candles lighting and the most comforting smell of sweet pies and tarts. I'd plonk myself down in a huge comfy chair that would engulf my tired thighs and select four or five tarts from the dessert tray that circled the grand room. The delicious tarts were happily washed down with a thick creamy hot chocolate, one of the nicest I have ever had.
This chocolate and strawberry tart allows all those tastes, smells & happy memories to come flooding back. There is something so comforting about associating fantastic food with as equally fantastic memories.
NUTRITIONAL INFORMATION
Serving Size 58g(Per Slice)
Amount Per Serving
Calories 179
Calories from Fat 133
Total Fat 14.8g
Saturated Fat 9.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 7mg
Potassium 49mg
Total Carbohydrates 11.0g
Dietary Fiber 2.9g
Sugars 7.3g
Protein 2.7g
Vitamin A 0%•Vitamin C 10%Calcium 1%•Iron 4%
INGREDIENTS
1 1/2 cups of almond flour
2 tbs honey
2 tbs coconut oil
pinch of salt
For the chocolate ganache:
140g of 85% dark chocolate
120ml of almond milk
pinch of salt
For the top:
100g Strawberries(sliced)
METHOD
Line a pie dish or just a spring form cake tin with greaseproof paper.
Add the almond flour, honey, coconut oil & salt to a blender. Blitz until it is a damp sandy consistency.
Blind bake in the oven for 10 minutes until the edges have browned slightly. Remove the baking beads and greaseproof paper and bake for a further 6 minutes until the base is golden.
Allow to cool down for about 5 minutes before pouring it into the pastry case.