Berry, Hazelnut + Chocolate Tart

This delicious tart was created by the wonderful Jade from Panaceas Pantry - combining rich hazelnut, sweet berries and a little Foraged goodness into one gorgeous and nourishing recipe. We hope you love it as much as us! 

Ingredients: 

Raspberry Jam

• 1 cup (140g) raspberries
• ¼ cup pure tart cherry juice
• 2 Tbsp chia seeds
• 3 tsp Foraged For You Mothers Blend

• 2 cups (260g) hazelnuts without skins (blanched)
• 3 Tbsp raw cacao powder
• 200g (approx 15) pitted Medjool dates

• 50g dark chocolate
• 1 tsp coconut oil or extra virgin olive oil 

• 2 cups (280g) raw cashews, soaked 4 hours in water
• 3 Tbsp pure maple syrup
• 1 ½ cups (200g) raspberries, at room temperature
• ¼ cup (60g) pure tart cherry juice, at room temperature
• 1 Tbsp lemon juice
• 50g cacao butter, melted (see notes)
• 2 tsp Foraged For You The Mothers Blend

• Fresh berries, chopped
• Pana white chocolate optional
  

Method:

1. Grease a large flan or tart tin with a removable base and set aside.
2. Make the jam first. Add everything except the Mothers Blend into a small pot or frypan and cook over low heat until the berries have broken down. For defrosted berries this will only take a few minutes, for fresh or frozen berries this will take up to 10 minutes. Mash the berries as you go. Turn off the heat and cool to room temperature before adding the Mothers blend and stirring through. Set aside.
3. Make the base. If your hazelnuts are raw roast them for 10 minutes at 180C, or until they start to deepen in colour and release their oils (they should look oily or shiny). Cool for 10 minutes then add to a food processor with cacao and dates. Blend for 1-2 minutes or until the the nuts and dates are finely chopped and the mix starts to stick together. If your dates were on the dry side you may need to add more- test the mixture by squeezing and rolling into a ball. If it doesn't hold its shape add more dates and blend through. Press the mixture into the flan/tart tin, making sure you have an even layer over the entire base and up the sides.
4. Melt the dark chocolate and oil in a heat proof bowl and pour over the hazelnut base. Use a spoon to quickly spread the chocolate all over the base- this will create a barrier between the base and the creamy filling, keeping the base from absorbing extra moisture. Allow the chocolate to set for a few minutes then pour the jam in and spread over the base.
5. Freeze for 30-60 minutes then, while frozen, lift the hazelnut crust out of the tart tin and set on a serving plate. Sit in the fridge while you make the filling.
6. Raspberry filling. Drain cashews and add to a blender with all the remaining ingredients. Blend until very smooth and creamy, using your blender tamper as required.
7. Pour the creamy raspberry filling into the tart and spread around. Use a spoon to make the top look a little swirled, so it looks extra pretty.
8. Decorate as desired - we added a splash of cherry juice to the swirls, chopped berries and good quality white chocolate. 
9. To serve it is best to place the tart into the fridge for 4 hours (or overnight). If you're in a rush 1-2 hours is ok, it'll just be a little more messy to eat (but just as delicious). Always store in the fridge and this cake is freezer friendly (just freeze without any decorations). Enjoy!

Notes
To melt cacao butter follow a double boiler method. Melt until completely liquid then remove from heat and set aside to cool until it is just warm to the touch.

 

Recipe + Imagery by Jade from Panaceas Pantry.