For as long as I can remember, sunshine, seashells, and blueberries have been part of my summer memories.
So I decided to capture their presence in a seasonal recipe that’s tasty but also good for your health.
Ronnie claims that my whisk has turned into a paintbrush considering the artistic flair I bring into the kitchen.
That’s only part of my baking journey, though.
The key lies in finding the right ingredients, infusing healthy alternatives, and ensuring they taste good. These components make this process more rewarding.
I put in the hard work to show that eating clean doesn’t mean skipping desserts. You can make home cooking sweeter and delightful when you have natural flavors in your corner.
So what’s inside these tasty tarts?
These bite-sized beauties have a bittersweet nutty, chocolaty crust as the base with a rich dark chocolate hazelnut filling. Adding to this is a nutritiously delicious blueberry mousse. I sweetened the mixture with an all-natural Ascania blueberry honey. It serves as a secret ingredient to get the perfect texture and vibrant hue.
Fresh fruits and edible flowers bring in the summery look.
Disclaimer: You won’t go back to bakery-bought goods once you learn how to make these easy, no-fuss, healthy chocolate tarts.Print
- Prep Time: 2 Hours 20 mins
- Cook Time: 35 MINUTES + 1 HOUR (CHILL TIME)
- Total Time: 3 HOURS 55 MINUTES
- Yield: 8 1x
SHORTCRUST PASTRY TART SHELL:
- 230 g AP flour
- 30 g almond flour
- 90 g icing sugar
- 110 g unsalted butter, very cold cut into cubes
- 1 egg
- A pinch of salt
- Good quality dark chocolate of choice
- Toasted hazelnuts
- 1 cup cashews, soaked overnight
- 1 cup fresh blueberries
- 1 tbsp lemon juice
- 1/4 cup coconut milk
- 2 tbsp coconut oil, melted
- ¼ tsp vanilla extract
- Pinch of salt
- 200 g fresh blueberries
- 3 tbsp @ascaniauae blueberry jam
- 1 tsp lemon zest and juice
- 2 tsp agar-agar
SHORTCRUST PASTRY TART SHELL:
- Sift all the dry ingredients together.
- Add the chilled butter cubes and mix them with the dry ingredients till you have a crumbly, sand-like texture.
- Add the egg and mix till it starts becoming doughy.
- Once the dough is ready, roll it out between two silicone baking mats to about 2mm of thickness. Place the dough along with the mats in the freezer for 15 minutes. Don’t remove the mats just yet.
- Take the dough out from the freezer and remove one of the silicone mats.
- Grease with butter the external sides of 8 fluted brioche moulds.
- Cut out 8 discs with a 10 cm round cookie cutter and line the brioche moulds.
- Place the molds in the freezer for an hour.
- Preheat your oven to 160 degrees Celsius.
- Bake the tart shells for 20 minutes. Then carefully remove them from the molds. Bake them for a further 5 to 10 minutes.
- Let them cool on the perforated baking mat before adding the filling.
Once the tart shells are cool enough, fill them with chopped hazelnuts mixed with dark chocolate.
- Use a high-powered blender to combine the ingredients for your creamy mousse filling.
- Blend for 2 mins or until the mixture reaches a silky smooth consistency.
- Pour the filling onto the crust . Use the back of an offset spatula to create a smooth surface. Place in the freezer for 1 hour to firm up.
- Start making the jelly layer once the mousse sets (and is firm to touch).
- In a small pot, add blueberries, lemon zest, lemon juice and honey and bring to a boil.
- Add agar-agar and cook until completely dissolved.
- Allow to boil for approximately 30 to 60 seconds.
- Turn off the heat.
- Allow to cool to room temperature before gently pouring over the silicone mould.
- Place the mold in the fridge for 1 hour to set.
Keywords: Blueberry tart, blueberry mousse, chocolate tart, tart