Indulgences can be sinful and healthy. A mixture of sweet, bitter and salty goodness combined into what may seem to be regular dark chocolate tart, is sure to give your guests a delicious and tantalising surprise.

PREP TIME 25 MINS | COOKING TIME 10 MINS | SERVES 6-8

INGREDIENTS

For the crust

• 2 packets of Oreos
• 2 tbsp tahini
• 2 tbsp unsalted butter OR 4 tbsp coconut oil
• Pinch of Himalayan salt

For the filling

• 340g dark chocolate (70%)
• 1/2 cup whipped cream OR coconut cream
• 1/2 cup fresh or frozen açaí berries*, blended
• 1/4 cup maple syrup (optional)
• 2 tbsp unsalted butter OR 4 tbsp coconut oil
• 1 tbsp vanilla essence
• Pinch of Himalayan salt

* If using frozen açaí berries, thaw first before blending.

Tip: Switch out the butter for coconut oil and whipped cream for coconut cream to easily make this tart vegan and dairy-free friendly. Use vegan-friendly maple syrup or other substitute sweeteners, and of course a vegan biscuit/cookie base. Also, while most dark chocolate brands are vegan-friendly, it’s best to check for those that do/do not contain any whey or dairy in them.

METHOD

1. Crust: Preheat oven to 180C.
2. Blend the Oreos, unsalted butter, Himalayan salt, and tahini together in a food processor.
3. Transfer the blended mixture to a 10” tart tray and bake for 10 minutes. Once done, set aside to cool before filling the tart.
4. Filling: Heat dark chocolate, unsalted butter, whipped cream, and maple syrup in a saucepan at a low to medium flame until melted and well combined.
5. Once melted, mix in the vanilla essence, blended açaí berries, and salt.
6. Take off the heat and then pour into the crust.
7. Even out filling and chill in the fridge overnight to set.
8. Finishing: Top with fruits of your choice to add freshness and volume to your tart. In this case, I used a medley of mangoes, kiwis, blueberries, and cherries. Serve and enjoy!

PS: Ally here! Before we end tonights post, please read this article on the Goddess behind Fuel’d, who is none other than Shaza!

Photo Courtesy & Recipe Copyright © 2019 | Shazrinah Shazali

BON APPÉTIT

– Shazrinah Shazali