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