Chocolate Tart de Créme

I couldn't have a gluten free week without a treat could I? This chocolate tart has a subtle sweetness, is nutty and super simple to make. The base is made from nuts and dates, making it completely gluten free and that chocolate, with a sprinkle of salt is just right. You have to be patient though, as it needs to sit in the fridge for 8 hours, so one to make over night. Perfect for a party or a lovely Sunday afternoon.

Serves 6-8Prep time: 15 minutesChill time: 8 hours

Ingredients

• 170g dark chocolate (75% solids)
• 1 egg
• 1 tsp vanilla bean extract
• 485g single cream
• 50g sunflower seeds, 50g pumpkin seeds, 75g hazlenuts, 25g chia seeds (200g total)
• 60g medjool dates
• 2 tbsp cocoa powder
• 2 tbsp coconut oil, melted plus extra for greasing
• Pinch sea salt
• 20cm lose bottomed flan tin

Directions

1. Add nuts, seeds, cocoa powder, 2 tbsp coconut oil and dates to a blender and blend until fine.
2. Brush tin with coconut oil then press mixture into the bottom and up the sides, the base should be a couple of cm thick. Pop in the fridge.
3. For the filling, add chocolate to a blender with vanilla and blitz until fine.
4. Bring cream to a steam on the hob, do not boil.
5. Add cream to blender with chocolate and blitz.
6. Add egg to blender and blitz again.
7. Pour filling into tart base and chill for 8 hours.
8. Once chilled, sprinkle with sea salt.