turmeric ginger chocolate tarts

Fact: weekends go by too fast.

It may also be just the beginning of February, but the past few days have been 80 degree sunny days here in Austin. The weather made for an amazing backdrop to our girls weekend here in the 512, giving us the chance to check out the boardwalk they opened on Lady Bird Lake, eat some Shake Shack, and watch Netflix. (I’ve gotten way too invested in Parenthood and something HUGE just happened and I don’t know how to handle it.) Of course there is nothing worse than the end to a good weekend. Withdrawals set in and I needed to eat my feelings to deal with the drama on Parenthood and to handle the end of the weekend. Enter the chocolate tart.

Fact: chocolate makes you happy.

I’ve had some pretty good chocolate based things in my day. I mean not that I discriminate against any kind of chocolate, but if there’s one thing I can’t stand it’s finding that there is a nut in my chocolate. Almonds in chocolate? Gross. Hazelnut chunks in the middle? Absolutely not. Don’t even get me started on mixing fruit into chocolate. However, there are almonds in this tart. A lot of them. The only reason I think it’s acceptable in this case is because the almonds aren’t mixed into the chocolate. They’re not interfering with the smooth silky chocolate but instead just hold it all together here. Let it be known that today, Suruchi let almonds and chocolate hang out together in the same recipe.

Let me tell you, this chocolate tart is EVERYTHING. If you’re thinking it looks like it might be a little complicated to make a mini tart, you’re wrong. YOU CAN DO THIS. I whipped these guys up in less than an hour, and the rest of the time literally involves letting them sit in the fridge to set up. These guys are sweet, crunchy, savory, and crumbly. Of course, just looking at these guys you would expect that they are just like any other chocolate tart. However, there’s a little secret hidden in that chocolate in the form of the gold of the food world: turmeric. I’m asking you to trust me here. Turmeric and chocolate is a beautiful marriage. It’s that couple who you literally think are #goals and you can’t imagine them ever being apart. It’s not that you can necessarily taste the turmeric distinctly, it’s that it adds such a depth to the chocolate that you can’t believe you’ve never had chocolate like this before. The ginger that’s mixed in adds that follow up warmth once you’ve had a bite and wow guys. If you make these for girls night, top them with some extra thick whipped cream, some fruit on the side, a couple tall glasses of bubbly, and you will be in heaven.

turmeric ginger chocolate tarts


1. add the almonds into a food processor and bend until crumbly. (it’s okay if there are larger chunks, you just don’t want to blend it so much so as to make almond butter.)

2. add the coconut oil, honey, ginger, and cinnamon into the food processor with almonds and quickly pulse until combined. mixture should be thick and hold together, but still slightly crumbly.

3. divide crust evenly between three mini tart pans, pressing the crust into the bottom and up the sides. set aside in fridge to firm up.

4. in a small sauce pan add the coconut milk, turmeric, and ginger. let simmer on low heat for about five minutes while mixing the spices into the milk.

5. add the chocolate pieces into a small bowl, and pour the warm milk over, combining until chocolate is thoroughly melted and milk to completely mixed in.

6. grab the crusts from the fridge and divide and pour the chocolate mixture into the three separate tart crusts.

7. set full tarts back in the fridge for about an hour (until firm), or let set overnight. garnish with crushed almonds.

yield: serves 3

time: 30 minutes prep, 1 hour set


for the crust:
1 cup plain whole almonds
1/4 cup melted coconut oil
1 tsp honey
1/2 tsp ground ginger
1/4 tsp ground cinnamon

for the filling:
8 oz coconut milk
1 1/2 tsp turmeric powder
3/4 tsp ground ginger
3/4 cup fine dark chocolate chunks
1/4 cup milk chocolate chunks
crushed almonds for garnish

this list

It’s been a super busy few weeks here in ATX with the calendar quickly being filled by classes, meetings, shoots, work, and attempting to get in a couple hikes here and there. Although, let’s be honest with our pure shock at how it’s almost the end of January! Over the course of January, I not only made my first (of many) shakshuka’s, I also started watching Parenthood (yup I totally realize I’m behind the game on this one BUT IT’S SO GOOD Y’ALL #teamcrosby), and went almost a full month without coffee. I realize that last one may not be that impressive but it really was quite a feat for me.

Hope y’all have a fantastic weekend ahead of you, here are some of my favorite foodie finds from the interwebs this past month:

Shakshuka for all.

I like smoothies, so does Camille Styles.

We know there are super foods, but there are also super spices.

Because I could eat a Báhn Mì for every meal for the rest of my life.

I want to eat, at minimum, 10 of these cheescakes.

Wishing this vegetarian fast-food would come to Texas.

I obviously need this to fuel my love for cupcakes through the whole year.

Because spiced french fries make the world go round.


indian spiced shakshuka

Have you tried a shakshuka?

Sure you might have seen it while searching for meals on Pinterest, but have you actually tried making it??

The first time I encountered a (non-traditional) shakshuka was over here a few months ago. I mean let’s be totally honest, if you put anything on a pizza you’ve got my attention. I didn’t make much of an effort to research the recipes after my initial introduction to this dish, but it seems that all of sudden, shakshukas are trending and I wanted to take my share of the plate. After doing a little web stalking (the NYT has a great classic recipe for this dish and even gives a little background on its foundings here) I gathered my intel and got to making my own little version spiced with all the warm spices I’d find in my mom’s kitchen cabinet.

After chatting with a few friends about this recipe, it seems that our Texan roots and affinity for tex-mex came through as a lot of conversations went something like this:

“Have you heard of a shakshuka? I think I’m going to try making one.”
“What is that?”
“A breakfast dish made with a kind of tomato sauce and baking eggs in it.”
*end scene*

It’s true though y’all, huevos rancheros and shakshuka are very similar.

Whether or not you’ve heard of a shakshuka, the truth remains that it’s insanely delicious and from what I’ve read, makes an incredible brunch dish for after a weekend out on the town.

My version here is made with a lot of the traditional shakshuka ingredients with some bold Indian spices mixed in and splashes of lemon to pack a flavor punch. Another fun trick I discovered is making the stew/sauce portion of this dish ahead of time and then baking in the eggs in the morning so you don’t have to put in all that extra effort chopping onions and tomatoes and waiting for them to cook through when you’re on a time crunch in the early hours. Just make the sauce and store in an airtight container a night or two before, then pour into a saucepan to reheat and thicken and crack in the eggs in to cook! This is also a great trick if you want to just make one or two eggs in the morning rather than making a whole pans worth.

Indian Spiced Shakshuka


1. in a stovetop pan, heat up olive oil and add the onion. cook until onion is slightly translucent, then add garlic and cook until slightly golden brown

2. add in the cubed tomatoes and bell peppers, stir in with onions and garlic. let cook until the bell peppers are slightly softened.

3. pour in can of plain tomato sauce and add spices, garam masala, turmeric, and red chili powder, salt and pepper. thoroughly combine until vegetables are evenly covered in sauce.

4. add a small splash of cream and the lemon juice and mix. let sauce cook on stove for about five minutes or until it has thickened.

5. using a cooking spoon, create three wells in the sauce where the eggs will go. crack the eggs straight into the wells in the sauce and let cook covered on the stove top for about 5 minutes, uncover and let sit for two more minutes on stove if you’d like the yolks to be less runny.

6. garnish shakshuka in the pan with cilantro, salt, and pepper. spoon sauce and egg over bread of your choice and serve warm!

yield: serves 3

time: 20 minutes prep, 20 minutes cook


1 tbsp olive oil
1 small onion, chopped
2 cloves of garlic, finely chopped
5 pearl tomatoes, cubed
2 bell peppers of any color, cubed
1 8oz can plain tomato sauce
2 tsp garam masala
2 tsp turmeric
1 tsp salt
1/2 tsp salt
1/2-1 tsp red chili powder
splash of cream
juice of 2/3 lemon
3 eggs
cilantro for garnish
bread of your choice for dipping