Tis’ the season for hot cocoa! And the gooey chocolate filling studded with raspberries in these hot-cocoa and almond tartlets is absolute bliss. But don’t just take our word for it, why not give it a go?
Raspberry, hot-cocoa & almond tartlets
For the pastry:
- 120g (1 cup) plain white flour
- 115g (1/2 cup) chilled and diced vegetable shortening
- 3 Tbsp cocoa powder
- 4 Tbsp golden unrefined caster sugar
- Pinch o’ salt
- Very cold water, as needed
For the filling:
- 128g (4 1/2 oz) silken tofu
- 113g (1/3 cup) agave syrup
- 60ml (1/4 cup) almond milk
- 2 Tbsp rapeseed oil
- 1/2 tsp almond extract
- 60g (1/2 cup) ground almonds
- 2 Tbsp cocoa powder, sifted
- Approx 28 raspberries
- To make the pastry mix the flour, cocoa powder, sugar and salt together in a bowl, rub in the fat until you have a bread-crumb like texture, add cold water 1-2 tbsps at a time and incorporate. Keep adding water and incorporating it until you have a roll-able dough.
- Carefully knead the dough a few times on a clean work surface, then wrap in cling film and refrigerate for about 30 minutes or so.
- Once chilled, roll the dough to about 1/8 inch thick and line four tartlet pans with the pastry, chill again whilst you make the filling and preheat the oven to 200c/400f.
- To make the filling blend the tofu in a food processor until smooth, adding a little of the almond milk if needed to help blend.
- Transfer to a mixing bowl and whisk in the almond milk, agave, rapeseed oil, almond extract, ground almonds and cocoa powder until fully combined.
- Take the tart shells outta the fridge and distribute the filling evenly between the tart shells.
- Poke about 7 or more raspberries carefully into the filling on each tart, and place the tarts on a baking sheet and bake for about 25 minutes. Cool slightly in the tins, then carefully remove. Enjoy slightly warm.