Author Notes: Raw tarts filled with a decadent condensed coconut milk and white chocolate ganache.
—Wholesome Patisserie
Serves: 6
Ingredients
-
2
cups pitted dates, soaked in boiling water for 15min
-
1/2
cup rolled oats, gluten free
-
3/4
cup desiccated coconut
-
1/4
cup peanut butter
-
320
grams can condensed coconut milk*
-
120
grams white chocolate, melted
-
Dark chocolate, melted
-
Fresh blueberries
-
Fresh mint leaves
Directions
- Preheat the oven to 180ºC (356ºF). Grease mini tart pans with coconut oil, set aside. **See note
- Drain soaked dates and add to a high speed food processor, process on high until broken up.
- Pour in the rest of the crust ingredients and process on high until well combined and stuck together.
- Press mixture into tart pans.
- Bake for 8-10 mins or until slightly golden around the edges.
- Let crust cool completely in pans before removing, then transfer to a wire rack.
- In a large mixing bowl, combine condensed coconut milk and melted white chocolate until smooth and shiny.
- Spoon filling into tarts, fill them up, just below the top.
- Place into the refrigerator for 30 minutes or until set.
- Drizzle with melted dark chocolate.
- Decorate with fresh blueberries and mint leaves.
- Serve and Enjoy!
*I found condensed coconut milk at my local supermarket. You may also find it at your local asian grocery. I use the brand ‘Pandaroo Condensed Coconut Milk’. Or substitute with normal condensed milk.
** I only had 3 small tart pans on hand. So I filled only 3, baked them, cooled them and then repeated with the remaining mixture.
** Don’t use the really miniature tart pans, use the medium sized ones.
Store tarts in an airtight container, refrigerated, for up to 10 days.
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Photo by Wholesome Patisserie
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Photo by Wholesome Patisserie