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Apricot and Sea Salt Chocolate Tart Recipe

Wednesday, May 03, 2017

Available at our Bakery and just in time for Mother's Day, this gluten-free, vegan apricot sea salt chocolate tart is decadent and full of flavour - the perfect treat for any chocolate lover!

 

 

INGREDIENTS (hazelnut crust)

Toasted ground hazelnuts                 
          1 ½ cups

Almond meal

1 ¼ cups
Organic light brown sugar                 
2 tbsp
Sea salt                    
1 pinch
Coconut oil (melted)                  
½ cup

 

INGREDIENTS (apricot chocolate filling)

Bitter-sweet chocolate (chopped or callets)      
        1 ⅓ cup

Semi-sweet chocolate (chopped or callets)

⅔ cup
Organic cane sugar                             
  3 tbsp
Coconut oil
2 tbsp
Sea salt (fine)
¼ tsp
Apricot nectar
1 cup
Dried apricots
8-12

 

METHOD (hazelnut crust)

• Preheat the oven to 350ºF

  • • In a bowl, mix the hazelnuts, almond meal, brown sugar and salt until all is well combined, add the coconut oil and keep mixing until it all starts to come together
  • • To form the crusts, press the nut mixture firmly into individual springform tart pans
  • • Bake for 15 minutes or until lightly golden, set aside to cool
  •  

    METHOD (apricot chocolate filling)

    • In a bowl, combine chocolates, sugar, salt and coconut oil

  • • Bring the nectar to a boil and pour over the chocolate, whisk until the ganache is smooth
  • • Pour into the cooled tart shell and chill until the filling is solid

    • Chop the dried apricots and place on top of the tarts as garnish

  •  

    YIELD

    8-12 tarts

     

    Make sure to stop by Ste. Anne's Spa Bakery for other great baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property.