Chocolate tartlets with nut crust
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.
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
100g pecan nuts
10ml (2tsp) psyllium husks
30ml (2tbsp) butter
15ml (1tbsp) xylitol
200g 85% cacao chocolate
pinch of salt, chilli flakes, optional
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.