Chai Latte Chocolate Tart

Prep time:
15 mins
Cook time:
35 mins
Total time:
275 mins
Servings:
8

Ingredients:

FOR CRUST

2 cups almond flour

10,12 dates(pitted)

2 tablespoon coconut oil(soft)

1 tablespoon Chai latte blend

Pinch of salt

2 tablespoon almond milk or any plant based milk

 

FOR CHAI LATTE CHOCOLTE FILLING

400 ml coconut cream can

2 tablespoon Cacao powder

1 1/2 tablespoon chai latte blend

2 tablespoon cornstarch

1 tablespoon agar agar powder

3 tablespoon coconut condensed milk or maple syrup

Chai Latte Chocolate Tart

This Chai latte tart is not only a visual treat to anyone’s eyes but tastes absolutes Devine! Its gluten- free, vegan, creamy rich chocolate dessert which is loaded with warm flavors coming through chai latte blend spices which you all will fall in love when you make this tart. I love creating such recipe which are delicious but at the same time are enriched with remarkable benefits. As you all know my chai latte blend is full of wonderful flavors and is packed with lots of great healthy benefits !

Method:

Preheat oven to 180 C, lightly grease the tart pan base and sides and keep aside until you prepare tart base

In a food processor, combine almond meal, chopped dates, coconut oil, pinch of salt, chai latte blend and blend until everything gets crumbly in texture, then add milk and set processor on pulse mode and blend again to bring the mixture together to form a dough

Transfer dough into the tart tin and press into the sides and base of the tin compacting well and gently prick bottom of the dough with a fork

Bake or 7,8 minutes until crust dark in color bake bit more, making sure not more than 1ominutes as chances are crust can get burnt

Once done eave it aside and prepare tart filling

In a non stick pan on a low medium heat add coconut cream, chai latte blend, cacao powder, coconut condensed milk, Wisk it until everything gets incorporated completely, then slowly add cornstarch and agar agar  slurry into the mixture , whisking it constantly for 5,6 minutes on simmer heat until mixture thickened to a smooth custard like consistency

Remove from the heat and allow it to cool  it down before you pour into the prepared tart

While cooling the mixture, whisk it 2,3 time so that the texture gets more creamy and velvety

Once it cooled down, pour it into the tart and refrigerate it for at least 4-5 hours or overnight

Sprinkle some almond flakes and pomegranates for decoration and serve it with coconut whipped cream

Notes:

  • In this recipe you can add jaggery powder/ maple syrup / coconut condensed milk / caster sugar
  • You can use coconut milk instead of coconut cream but coconut cream brings best results
  • You can add oats flour or any other gluten free flour to use as a base for this tart
  • I usually use Fia coconut cream brand from Pak and Save
  • I use kitchen aid 13 cup food processor for such recipes