Ingredients
Chocolate Crust
- 1 cup almond meal.
- 1 cup buckwheat flour.
- 1/4 cup raw cacao powder.
- 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract.
- 2 tablespoons rice malt syrup.
- 1 small egg.
- 80 g salted butter, room temperature.
Roasted Cherries
- 300 g fresh cherries.
- 1 teaspoon vanilla powder or 2 teaspoons vanilla extract.
- 1 teaspoon rice malt syrup.
Mascarpone Cream Filling
- 250 g cream cheese.
- 250 g mascarpone.
- 2 tablespoons rice malt syrup.
- 1 teaspoon vanilla powder or 2 teaspoons vanilla extract.
To serve
- 2 tablespoons raw cacao nibs.
Directions
- 1. Preheat a fan-forced to 180ºC/350ºF/Gas Mark 4 and lightly grease a 22cm tart tin with butter.
2. To make the tart base, add all ingredients into a food processor and blitz until you form a crumbly dough (alternatively, add all ingredients into a large mixing bowl and mix until well incorporated). Flatten the mixture into the tart base until 0.5cm thick. Prick the base with a fork a few times then place into the oven and bake for 15–20 minutes until dry.
3. To make the Roasted Cherries, place cherries, vanilla and rice malt syrup into a baking dish. Toss to coat the cherries. Place into the oven and bake in the last 10 minutes of the tart cooking time.
4. Once tart and cherries are cooked, set both aside to cool completely.
5. To make the Mascarpone Cream Filling, place cream and mascarpone into a large mixing bowl. Whip with an electric mixture until soft and fluffy. Add in rice malt syrup and vanilla and continue to whip until incorporated.
6. Spread whipped cream into the Chocolate Crust and smooth over with the back of a spoon. Top with roasted cherries, fresh cherries and raw cacao nibs to serve.
Note
Styling by Gemma Lush.
A rich and decadent dessert without the sugar! We've started with an easy gluten-free crust and then filled it with a pillowy whipped cream. But the star of the dish is the topping – tangy cherries roasted in vanilla. Now this is a dessert to get excited about!
Ingredients
Chocolate Crust
- 1 cup almond meal.
- 1 cup buckwheat flour.
- 1/4 cup raw cacao powder.
- 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract.
- 2 tablespoons rice malt syrup.
- 1 small egg.
- 80 g salted butter, room temperature.
Roasted Cherries
- 300 g fresh cherries.
- 1 teaspoon vanilla powder or 2 teaspoons vanilla extract.
- 1 teaspoon rice malt syrup.
Mascarpone Cream Filling
- 250 g cream cheese.
- 250 g mascarpone.
- 2 tablespoons rice malt syrup.
- 1 teaspoon vanilla powder or 2 teaspoons vanilla extract.
To serve
- 2 tablespoons raw cacao nibs.
Directions
- 1. Preheat a fan-forced to 180ºC/350ºF/Gas Mark 4 and lightly grease a 22cm tart tin with butter.
2. To make the tart base, add all ingredients into a food processor and blitz until you form a crumbly dough (alternatively, add all ingredients into a large mixing bowl and mix until well incorporated). Flatten the mixture into the tart base until 0.5cm thick. Prick the base with a fork a few times then place into the oven and bake for 15–20 minutes until dry.
3. To make the Roasted Cherries, place cherries, vanilla and rice malt syrup into a baking dish. Toss to coat the cherries. Place into the oven and bake in the last 10 minutes of the tart cooking time.
4. Once tart and cherries are cooked, set both aside to cool completely.
5. To make the Mascarpone Cream Filling, place cream and mascarpone into a large mixing bowl. Whip with an electric mixture until soft and fluffy. Add in rice malt syrup and vanilla and continue to whip until incorporated.
6. Spread whipped cream into the Chocolate Crust and smooth over with the back of a spoon. Top with roasted cherries, fresh cherries and raw cacao nibs to serve.
Note
Styling by Gemma Lush.