Contributing Monkie Vanessa Sherwood
Published on October 26, 2008
Dark Chocolate Orange Tart
with Clementine Sorbet (raw)
I attribute my sweet tooth to my dad. He always carried a bag of goodies around with him where ever he went. He was like Santa Clause with a sack of chocolate, candy and cookies instead of presents. On my weekend visits with him, we’d go to the grocery store and stock up on anything that I wanted, i.e. Junk Food! We’d also frequent this ‘mom and pop’ ice cream store that had the best chocolate orange ice cream that I’ve ever had in my entire life. So I thought I’d come up with a ‘goodie’ of my own combining those two flavors.
Bad habits die hard, but with this recipe, you can indulge until your hearts content knowing you’re doing something good for your body. How cool is that.
Makes 4 individual sized tarts
For the crust:
1/2 Cup Dry Almonds
1/2 Cup Shredded Coconut
1 tsp. Orange Zest
2 TB Raw Cocoa Powder
2 TB Maple Syrup (Agave Nectar can be substituted)
1 tsp. Coconut Oil
In a food processor, process the almonds until fine. Add the remaining ingredients and process until the mixture begins to stick together and forms a ball.
Line four 3 ½ inch tart pans with plastic wrap. This allows for easy clean up and a crust that won’t get stuck in the tart pan. Divide the crust mixture into each of the pans and press evenly into the sides and bottom to create an even thickness throughout. Refrigerate or freeze until firm, 30-60 minutes, or until ready to serve.
For the filling:
1 1/4 Cup Young Coconut Meat
1/4 Cup Maple Syrup (or Agave Nectar)
1/4 Cup Raw Cocoa Powder
1/4 Cup Fresh Squeezed Orange Juice
1-2 Teaspoons Orange Zest
In a high speed blender or Vita Mix, blend the filling ingredients until completely smooth. Fill the tart shells with the filling and return to the fridge to set, 1-2 hours. If you have extra filling, either eat is as is, or make more crust for more tarts!
For the Clementine Sorbet:
4 Cups Clementine, chopped (or any other kind of Orange)
1 Lime, juiced
1/4 Cup Agave Nectar
You don’t need to use clementines specifically for this sorbet. At the time I wrote this recipes, clementines were everywhere in the store and that’s why I used them. You can use any kind of naval orange or tangerine that is available.
In a high speed blender or Vita Mix, blend the ingredients until smooth. Chill the mixture thoroughly in the refrigerator and then process in an ice cream maker according to the manufacturer’s directions.
Release the tarts from the tart pans and discard the plastic wrap. At this point, you could eat the tarts as is, but I highly recommend serving them with clementine sorbet which is so easy to make.
The tarts should last around 4 days in the refrigerator. The crusts might start to get a little soggy though. To avoid this, if you aren’t going to serve them right away, keep the tart crusts and the filling separate. Simply fill the tart shells with the filling when ready to eat.