— Preheat oven to 175°C.

— Lightly grease the tart pan.

— Whisk the flours, 100% Cacao Powder, sugar and salt together. Add the water and mix until the dough holds together, like Play-Doh. Cover and refrigerate for 20 min.

— Roll the chilled dough between baking paper into a circle and press into a 9-inch tart pan. Trim the edges and prick the base with a fork.

— Bake at 175°C for 18 minutes. The centre will firm as it cools. Allow to cool completely and leave in tart pan.

— Place the chopped 70% Dark Baking Chocolate in a heatproof bowl set over a saucepan of gently simmering water (bowl not touching the water). Stir until fully melted.

— Add the coconut cream and vanilla extract and stir until integrated. Mixture should be smooth and glossy.

— Pour the ganache into the cooled shell and smooth level. Decorate with the Chocolate Hearts. Refrigerate for at least 4 hours, until set.

— Slice with a warm knife.


TIP

For individual tartlets, divide between 
6–8 mini tart pans (approx. 10cm). Reduce baking to 10–12 minutes and chilling to around 1 hour.

SERVE

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