F & F Strawberry and Chocolate TartsFeatured by Adventure Package: New Zealand in the International Wine Club.
Make a few mini tarts or one big one - either way you'll be happy you did! The Dark Chocolate Peanut Butter stands out as a delicious and unique twist to the traditional tart base. Add in the filling, top with a fresh strawberry and voilà! Try pairing it with the Mission Estate Cabernet Franc.Yield: 8 Small Tarts or 1 Large Tart
Prep Time: 135 Minutes
Cook Time: 25 Minutes
For the base:
• Approx. 14 pitted dates
• 3/4 cup nuts
• 1/3 cup F&F Dark Chocolate peanut butter (Featured New Zealand Adventure Package item!)
• 1 Tbsp melted coconut (or regular) butter
• 1 Tbsp cacao nibs
For the coconut vanilla cream:
• 1/2 cup cashew nuts (soaked in water for at least 2 hours)
• 1 cup coconut cream (refrigerate the whole tin for at least 6 hours)
• 1 tablespoon maple syrup
• 1/2 teaspoon natural vanilla extract
For the base:
In a food processor, blitz the dates and nuts. Add the peanut butter and with the processor turning, slowly add the coconut oil. Finally add the cacao nibs and pulse to combine.
Press into the tart cases and pop in the freezer while you make the filling.
For the cream:
Drain the cashew nuts, and blitz them in the food processor. Open the tin of coconut cream upside-down and drain off the clear liquid (keep for smoothies). Using the remaining thick cream, add it to the cashews, along with the maple syrup and vanilla. Blitz until the mixture is smooth (but be careful not to have the processor on for longer than needed as coconut cream can split). Pour into the tart cases.
Place the tarts in the fridge (or freezer if short of time) for the filling to set. If freezing, remove from the freezer 5 minutes before serving.
Decorate with halved strawberries.
Recipe sourced from Fix and Fogg (Fixandfogg.co.nz), the Artisan Company behind the Dark Chocolate Peanut Butter featured in our New Zealand Adventure Package.