Sweetheart Tarts for V Day … a few of my favourite things in a chocolate tart! If you are looking for a little something sweet or a last minute V Day dessert idea, this might be it. It’s quick, it’s simple, eggless, no bake and indulgent, a chocolate tart with everything I ♥.
Nothing makes me happier than coffee, chocolate, walnuts and salted caramel. Playing with ingredients this morning, I made these no bake eggless tarts on a whim. If you don’t have a tart tin or dessert mold, or if you are short on time, you could always make them in dessert glasses or weck jars.
Wasn’t sure if salted caramel and coffee would pair well, and I’m happy to say they certainly did! If coffee in not on your list of favourite things, you could just skip the ingredient. That said, adding coffee to chocolate just gives it the most wonderful depth and deep tones.
If you are looking for a last minute dessert to throw together, then this might be the answer! Happy V Day!
Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Sweetheart Tarts for V Day
Equipment
- bowls
- Double boiler or Microwave
- Hand blender or nut grinder
- whisk
- Offset spatula
- Dessert molds/rings or dessert glasses or tart tin
Ingredients
Coffee Walnut Biscuit Base
- 125 g digestive biscuits
- 75 g walnuts
- 1 tbsp coffee powder
- 75 g clarified butter/ ghee melted, cooled
Dark Chocolate Coffee Filling
- 300 g Amul/fresh cream
- 1 tsp instant coffee
- 200 g 70% dark couverture chocolate chopped
1/2 portion salted caramel sauce
Instructions
- Line the tart molds with a double layer of foil. I used 1 X 4.5″ ♥ tart, 1 X 3″ ♥ tart, 2 Weck jars for individual servings. Alternatively, use a loose bottom 8″ tart tin, else Weck jars/dessert glasses
Coffee Walnut Biscuit Base
- Run the biscuits, walnuts and coffee in the processor to get a fine crumb like mix. {Alternatively, put into a ziploc and crush to a fine meal}
- Stir in the melted ghee. Transfer to the prepared molds/tins and using the back of a spoon, press firmly into the base. You could also work up the sides to get a rustic uneven finish like I did.
- Freeze the base until required.
Dark Chocolate Coffee Filling
- Heat the cream until warm. Whisk in the coffee powder, then add the chopped dark chocolate. Stand for 10 minutes until the chocolate has melted. Whisk until smooth.
- Leave to stand for 30 minutes, whisk again. Rest until the ganache firms up to pipe of doing individual servings, else use while still soft.
Assemble
- Take out the tart tin from the freezer.
- Add a couple of spoons of salted caramel sauce to the base and swirl around immediately to spread.
- Top with the chocolate ganache using an offset spatula or the back of the spoon to spread. Garnish with chocolate dragees etc if desired.
- Chill for at least 4 hours or overnight until firm. Slice & serve.
Salted Caramel Sauce
- https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/