At Puchero we want to share simple recipes with our chocolates. This time we have made a raw and gluten-free tart.
We have put some dried fruits, dates and our 70% Madagascar in the base to give it some fruity notes and on top of this we have put an 85% Tanzanian ganache that will give us a very creamy and silky texture, with an intense flavour of ripe fruit. Simply spectacular.
INGREDIENTS for 10 portions
RAW BASE
- Dates 120 g
- Oats 180 g
- Peeled almonds 100 g
- Ground Chocolate Madagascar 70 % 300 g
GANACHE
- Cream 300 g
- Ground Chocolate Tanzania 85 % 300 g
STEPS
RAW BASE
In a food processor add the dates, oats and almonds, blend until obtaining a homogeneous powder.
Melt the chocolate and add it to the previous preparation, mix very well until you obtain a dough.
Pour the dough into a tartlet mold and give it an even shape. Put it in the refrigerator for 1 hour.
GANACHE
Heat the cream to about 70 degrees and add the ground Tanzanian chocolate. Using a whisk, beat until the chocolate is completely melted.
Pour the ganache over the base and refrigerate for approximately 3 hours.
After 3 hours, our tartlet will be ready. We have decorated it with blueberries and raspberries, but you can combine it with whatever you like. We also recommend serving it at room temperature.
We hope you like it!