A Tarty Mistake
I did something unusual this week; I made a dessert. I very rarely make sweet food, being a hardcore savoury fan, but rather late one evening, I decided I wanted to make a chocolate tart, so I did. I sort of knocked it together in the hope that in the morning there would be tart, but there wasn't. In the morning there was tart case with some chocolate milk in it. Bugger. I waited several hours longer and it still hadn't set; I was going to have to freeze it. No mean feat when your freezer is the size of a shoe box, needs defrosting and contains 30 tupperware boxes full of pre-made dog food. After a bit of feng shui, I managed to slip my tart in the freezer, and after about 3 hours, she did set. Slightly lopsided due to a bit of misbalancing, but still, the tarty mistake is now a bonafide desert. It's also quite nice as an ice cream dessert, but it's better having been left to soften slightly before consumption. As someone who just can't get that excited about desserts, the fact that that this accidental offering can be stored in the freezer and eaten as and when I feel like it makes it a salty chocolatey winner for me.
A Tarty Mistake
2 cups almond flour
3 tbsp desiccated coconut
2 tbsp cocoa powder
4 tbsp melted butter
pinch of salt
3 handfuls of good quality, dark chocolate pieces
1 1/2 cups milk
1 tbsp rice flour
1 tsp vanilla extract
a little salt
- Pre-heat your oven to gas mark 4/180. Mix all of the dry ingredients for the case together, stir in the melted butter and bring the mixture together. Press mixture into a greased tart tin. Bake for 8 minutes.
- Pop all of the ingredients for the filling into a bowl over a simmering pan of water and gently stir until the chocolate is thoroughly melted and milk is all chocolatey.
- Pour the filling into your baked cake case and allow to cool fully. Once cool, pop in the freezer for a couple of hours until set.
- Store it in the freezer and when you want it, hack off a wedge, sprinkle the top with a little salt and scoff.