15 February, 2014

VALENTINE'S + A FLOURLESS CHOCOLATE TART

Valentine's was super special this year. I suggested staying in and cooking one of our favourite meals after our littles were in bed, and Peter happily agreed when I told him what I was thinking of making.

As yesterday evening turned out, Peter selflessly ended up cooking dinner for us and we ate by candlelight in our living room with a fire blazing in the fireplace. We had great conversations and finished off the night with chocolate tart and a movie.

We feasted on a Julia Child recipe (recipe to come) and I made the same flourless chocolate tart that I made last year. We haven't eaten it again since last Valentine's, but it was just as incredible as we remembered. Also, this 9" tart goes a long way as it is so rich.

The recipe comes from one of my very favourite cookbooks Simple Pleasures by Cornelia Guest. The book is beautifully divided by seasons and has flower and decorating suggestions for each. All of the recipes are vegan, though I sometimes change things based on what we have (i.e. our tart had organic cow's milk instead of dairy-free milk).

The photos in this book are gorgeous and all the recipes we've tried have been delicious. I cooked from this a lot last winter and am planning to pull more recipes from it this Spring, especially as I feel my body desiring meat and eggs less and less.


Flourless Chocolate Tart adapted from Cornelia Guest's Simple Pleasures

16 ounces nondairy semisweet or dark chocolate
1 cup raw pecans
1 cup raw walnuts
1/4 cup cane sugar
4 tablespoons vegan "butter" (I used organic butter)
2 cups nondairy milk (I used organic cow's milk though almond would be great)
2 tablespoons cornstarch (cornflour for the Brits)
1/4 cup water

Preheat oven to 190ºC/375ºF.

Melt the chocolate in a double boiler.

Pulverize pecans, walnuts, and sugar in food processor. Add butter and process until a thick batter forms.

Press batter into a 9- or 10-inch tart pan and bake 10  minutes, or until crust is golden.

Remove from oven and place on rack to cool.

In saucepan, heat milk over medium heat to scalding but not boiling. While milk is heating, combine cornflour and water in small bowl. This is the thickener.

Add melted chocolate to hot milk, and whisk to combine thoroughly. Whisk in thickener and stir well.

Reduce heat to low and simmer for ten minutes, stirring occasionally. Mixture will thicken.

Pour into baked tart shell and chill for at least 2 hours or over night.

2 comments:

  1. So this is in my fridge right now and I can't wait to try it tomorrow. It was so easy to whip up! Thanks! :)

    ReplyDelete
  2. So I was just remembering this recipe you mentioned a while ago... I think I'm going to try it out this week :) But I'm curious about the promised Julia Child's recipe! I don't see that anywhere! -Becky

    ReplyDelete