I had the idea for this recipe on my mind for a few weeks now, but was holding back to try it out because sweet goods “don’t really suit my style”. Chocolate desserts, in particular, are far from being my forte. Don’t get me wrong though, I think this one is a great dessert. For chocolate fans. I mean, not the milk-chocolate-candy-bar ones, but for those who appreciate chocolate’s bitterness and more authentic flavour. Let’s say the hardcore fans.
Cardamom is one my favourite spices (followed by cinnamon) and I recently found out it pairs incredibly well with chocolate. These two, coupled together as a filling for a nutty crust, give the little tarts a lot of depth and intensity in flavour. Having said that, and even though this recipe only makes four small tarts, you’ll probably be fine, as I was, with only half of one. A couple specifics: the crust used in here is gluten-free, and because gluten-free doughs tend to be temperamental and hard to work with, you won’t need to roll it, but to press it directly into the tart shells. It won’t look as perfect as if it was rolled but, really, there’s no need to complicate things unnecessarily and only for the sake of presentation…
You might also realise this recipe doesn’t call for any sugar and for me it’s fine as is. However, your taste buds are certainly different than mine and if you find the filling too bitter, one or two tablespoons of coconut sugar or other sweetener of your choice won’t hurt. Lastly, do add the flaky salt or fleur de sel on top of the tarts – it really makes a difference, as salt is known to work as chocolate’s flavour enhancer.
Chocolate Cardamom Tarts
For the crust:
- 70 g / ½ cup chestnut flour
- 50 g / ½ cup hazelnut meal
- ¼ teaspoon salt
- 1 tablespoon flax seed meal
- 60 ml / ¼ cup melted coconut oil
- 2 tablespoons cold water
For the filling:
- 6 cardamom pods, green shells removed and crushed in a mortar and pestle into a fine powder
- 100 g / roughly ¾ cup 70% dark chocolate, cut into small pieces
- 125 ml / ½ cup coconut milk
- extra coconut oil for greasing the tins
- cocoa powder
- flaky sea salt or fleur de sel
- Pre-heat the oven to 175º/350ª degrees.
- Sift the chestnut flour, hazelnut and flaxseed meals and salt into a bowl. Add the melted coconut oil and the water, and work the mixture with your hands until you get a firm dough. Divide the dough into 4equal portions.
- Using a pastry brush, grease your tart tins with extra melted coconut oil. Press one piece of dough into one of the tart shells and, working with your hands, make it evenly cover its bottom and sides. Using a fork, pinch the dough a few times. Repeat this procedure with the remaining dough and shells.
- Cover the pastry shells with greaseproof paper, fill it with baking beans or pie weights and bake blind for 15 minutes. After that time, remove the beans and paper and bake the tarts for additional 10 minutes, or until they’re golden brown.
- In a small pan, heat the coconut milk with the ground cardamom until it almost starts to boil (don’t let it boil, though). Remove from the heat and add the chocolate. Stir around with a wooden spoon until the chocolate has fully melted. Let the mixture cool a bit, but not to the point of starting to set.
- Divide the mixture evenly between the four tart shells. Let it set for 1 to 2 hours at room temperature. After that time, you can refrigerate the tarts for 1 additional hour if you prefer them cold (I actually ended up eating a forth of one at room temperature and enjoyed it). Unmold before serving and sprinkle with cocoa powder and flaky sea salt or fleur de sel.