Chocolate tartlets with nut crust

Shopprice Australia

Dr Michael Mol and John Berry’s new cookbook is aimed at the everyday family cook who has their eye on healthier meals, but that doesn’t mean dessert is off the menu. Try their recipe for chocolate tartlets

If the mention of ‘healthy’ food leaves you cold then Your Best Life: Quick & Healthy Fare (CUM Books, R299.95) is for you. Authored by Dr Michael Mol of Hello Doctor and John Berry of Kauai Health Foods, this cookbook is filled with an inspiring selection of fresh food ideas.

All the recipes feature accessible ingredients and the line up includes gluten-free, low-carb, vegetarian, dairy and wheat-free  ideas. And, with an eye on simplicity, nothing is too complicated to make.

 

chocolate-pecan-tart-crust

We can’t wait to try the innovative chocolate tartlets made with a pecan nut crust which offer a luxurious taste of chocolate – at a fraction of the kilojoule content of a normal chocolate dessert. Yum.

 

CHOCOLATE TARTLETS WITH NUT CRUST

Makes 6

Crust:

100g pecan nuts

10ml (2tsp) psyllium husks

30ml (2tbsp) butter

15ml (1tbsp) xylitol

 

140400lrg

 

Filling:

50ml cream

200g 85% cacao chocolate

pinch of salt, chilli flakes, optional

Method:

1) Heat the oven to 180 degrees C.

2) For the crust, in a food processor pulse the nuts and husks until fine. Add the butter and xylitol. Press tightly into 6 prepared smart tart tins. Bake for 10 minutes until golden brown. Remove from the oven and allow to cool.

3) For the filling, chop the chocolate into fine splinters and heat the cream. Melt the chocolate in the cream. Add the salt and chilli. Pour onto cooled crust. Allow to set in the fridge for 5-10 minutes, then remove from the tins. Garnish with extra chilli and ground salt.