Wholegrain Eggless Chocolate Blueberry Tarts
Wholegrain Eggless Chocolate Blueberry Tarts. The shells are wholegrain with buckwheat and wholewheat flour & the filling sensuous smooth dark chocolate. {Recipe can be easily halved}
Servings Prep Time
8tarts 10minutes
Cook Time
Servings Prep Time
8tarts 10minutes
Cook Time
Dry Mix
  1. Stir dry ingredients in a bowl to mix. Reserve.
Wet Mix
  1. Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth.
  2. Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard.
  3. Bring the dough together, then push into 3″ X 8 loose bottom tart shells.
  4. Place in freezer while you preheat the oven.
  5. Preheat oven to 170C.
  6. Bake for 12-15 minutes until just firm to touch.
  7. Cool completely in cases on cookie racks.
  8. Gently remove from cases when ready to fill. {Can be made a day or two ahead}.
Dark chocolate filling
  1. Place chocolate and cream in heatproof bowl and microwave for a minute. Stir well until the chocolate has melted and the ganache is glossy. Whisk in the clarified butter, and honey {optional}.
  2. Spoon into the tart shells and leave to set in the fridge.
  3. Sift over cocoa powder. Garnish with chocolate shards, fresh blueberries and sprigs of fresh mint.

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