This recipe that I composed using two different, tested, and, most importantly, reliable recipes is just a bulletproof one. Delicious and healthy. Easy and quick to prepare. If you have unexpected guests, this mega express recipe will be your excellent lifebuoy. This tart cannot end in complete failure! If there is any allergy-sensitive soul to feed, you can play a bit with your ingredients. Replacing and swapping is always a good way to experiment and find your optimal balance.
You can surely change risky and triggering ingredients with those more suitable.

I use all raw, pure, and organic ingredients, as much as possible, to be sure the quality of the food we eat at home is on the highest level. In this recipe, I will explain to you how easy it is to prepare your own, tasty, and super smooth dark chocolate from the essential ingredients. We will use sugar, bitter cocoa powder, and plant-based milk! WE WON’T BE MELTING THE CHOCOLATE BARS!

Why shouldn’t you be scared of chocolate? Especially the dark one. Dark chocolate contains a high amount of minerals such as magnesium, potassium, copper, and iron. It’s highly valuable thanks to a fatty acid with anti-inflammatory properties. And and and… Similar proprieties we can also find in extra virgin olive oil that I often exchange with my plant-based butter. The search for relevant components of our nutrition needs to be our priority, mainly if you use a vegan diet daily. Also food intolerances that force you to eliminate certain foods – those nutrition elements you do not get there should be searched elsewhere to fill the gap.

The first thing you have to do is to prepare the bottom of your tart. You will need small tart moulds – 10-12cm each. The dough will be enough for 3-4 of them.

Bottom – shortcrust pastry:
200g plain flour (or GF mix)
80g plant-based butter or EVO
80g brown cane sugar in powder
One lemon zest grated (optional)
(optional – 1 egg with reduction of butter/EVO to 60g)

Preparation:
Mix all dry ingredients, put in a large bowl and mix pouring very slowly melted plant-based butter or EVO. If you also use lemon zest, grate it inside melted butter just before unifying it to the flour and sugar. Fold until the dough become soft and homogenous. Wrap the dough in baking paper and let it rest in the refrigerator for about 30 minutes.
Preheat your oven up to 200C.
Grease your molds and roll out the pastry to a thickness of about 1/2 cm. Place the dough into the mold and remove the excess.
Make the small holes on the bottom with the prongs of a fork.
Bake for 10-13 min until it becomes golden. Set aside for cooling.

Chocolate Filling:
150g pure bitter cocoa powder
pinch of salt
50g brown sugar in powder
500ml plant-based milk
50 g potato starch

Preparation:

Put the cocoa, sugar, and starch in a saucepan and mix them.
Put a little bit of hot milk and turn to mix without lumps.
You don’t have to add the remaining milk if you think you are satisfied with the density you get.
Put on the heat and cook over low heat constantly stirring until you get a creamy and dense consistency.
You can also avoid potato starch or any other starch that we commonly use to make the liquid thicker. Just put less milk while preparing your chocolate filling and do not heat it while stirring. Use less milk and control the density. And remember – creamy not runny!

The secret of super soft and homogeneous homemade chocolate cream made of raw bitter cocoa powder is the movement of the whisk.
Make sure you are fast and meticulous enough to make all the lumps disappear quickly. Be very careful while adding the hot milk to the dry ingredients – do it very very slowly, eliminating all possible clots and blobs.

Hence, you are ready to put your chocolate filling inside the pastry you baked and which would be already cooled down. YAY
Once it’s ‘assembled and super nice, you don’t have to put in in the fridge. It will become dense in an hour or so without any special treatment needed.

Remember that if you have some chocolate cream left, you can easily store it in the fridge for the next two days. It is also delicious as a bread spread replacing the commonly advertised ones or you can just enjoy a spoon-sized super treat without any extra add-ons!

Bon Appétit!