Autumnal Indulgence: Feast on This Delicious Dessert

In our Autumn 2018 issue, Cornucopia head chef Tony Keogh shared a delicious recipe for a white chocolate and berry tart. Sounds scrumptious, doesn’t it? Read on to learn how you can recreate this beauty in your own kitchen.

Tart

Autumnal Indulgence

Let your senses feast on this delicious dessert

by Tony Keogh

This tart is very simple to put together and is a real crowd pleaser. There is something about the combination of white chocolate and berries that sings a beautiful song. In this recipe, that combination is used to full effect: the chocolate cuts smoothly like a knife through the tartness of fresh seasonal berries. The chocolate and berries are then offset with a rich nutty base, which is enhanced with the delicate flavour of apricot.

White chocolate and vanilla tart in an apricot brazil nut crust with macerated autumn berries

For the base

140 grams desiccated coconut

100 grams brazil nuts

100 grams flaked almond

220 grams ready to eat apricots

For the filling

120 grams cacao butter

120 grams coconut oil

120 grams cashew nuts

120 grams non-refined caster sugar

350 ml water

3 tsp of agar powder

Vanilla extract

Pinch of salt

100 ml soy milk

For the fruit

150 grams autumn berries

Zest of one lime

Dessertspoon of non-refined sugar

Method

1. Start with the base. In a food processor, mill the brazil nuts, almonds and coconut, adding the apricots slowly, until the mixture comes together. Line a 28 cm tart tin with the mixture and bake it for about 8 minutes. While it is baking, prepare the filling.

2. Bring the water to a simmer and place a metal bowl over it. Add the cacao butter. When it melts, add the coconut oil. When both have melted together, remove the bowl, add the sugar to the water and bring it back to a simmer. Add the agar, boil the mixture for a minute or two, then remove it from the heat.

3. Add the cashews, soya milk and the water mixture to a blender and blend until smooth. Whisk this mixture into the melted fats. Add some vanilla, a pinch of salt and taste for sweetness. If you are happy, pour the mixture in and leave it aside somewhere cool to set.

4. For the macerated fruit, simply combine all the ingredients and set them aside for at least half an hour. Serve the tart with a good dollop of fruit.

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