I admit it, I am a chocoholic! I absolutely love desserts with chocolate. And I specially love chocolate desserts that aren't too sweet. This salted chocolate tart ticks all the boxes for me and it's gluten free! If this was not all, the recipe is quite easy to make for a dessert so darn delicious!
For the biscuit base:
3/4 cups Buckwheat flour/Kuttu aata or Water chestnut flour (Singhara aata)
3/4 cups Whole almonds
1/3 cups Cocoa powder
3 tbsp Jaggery/sugar/coconut sugar
3 tbsp Corn flour
4-5 tbsp Ghee/Butter
1/4 tsp Salt
For the filling:
100g Dark Chocolate (min 70% cocoa)
500ml Fresh cream/Whipping cream
4 tbsp Milk at room temperature
2 tsp Instant coffee
4 tbsp Cocoa powder
2 tbsp Corn flour
1/3 cups Sugar
1 tsp Vanilla extract
2 tsp Extra virgin Olive oil
1/2 tsp salt
For making the base, all you need are the ingredients and a food processor/mixer. First place all the ingredients except ghee/butter in the mixer jar or food processor and grind it to a powder.
Add around 3 tbsp of the ghee/butter first and give it a good mix again. Check the mixture pressing it between your fingers to see if it holds together. If required, add 1 tbsp of ghee/butter at a time and give the mixture another whizz until the dry mixture holds its form when you check it. The texture of wet sand is what you are looking for.
Take out this mixture in your tart tin and spread evenly. Bake this biscuit base in the over for 20-30 minutes (depending on your oven) at 180 degree celsius.
Take out the base and let it cool.
For making the filling, first mix the corn flour with the milk and set it aside. Now add all the remaining ingredients to a heavy bottom sauce pan. Place this pan over medium heat and stir constantly with a spatula. Once the mixture is warm and the chocolate has melted, reduce the flame to low and stir in the corn flour and milk mixture and cook for few more minutes.
To check if the mixture is cooked completely, lift your spatula and draw a line with your finger. If the line stays, the mixture is done. Cool it slightly and then pour all the filling into the cooled tart base. Spread it evenly and smoothen the top as much as you like with an offset spatula.
Now, the toughest part, let the tart cool in the fridge for a few hours or overnight before slicing it.
Your intensely chocolatey and delicious salted chocolate tart is ready!