Salted Chocolate Rosemary Tart
- 1 cup dates - soaked in warm water for 10 minutes, drained well
- 2 3/4 cups ground almonds
- 1/4 tsp nutmeg
- Pinch sea salt
- Seeds from 1 vanilla pod or 1/2 tsp Heilala vanilla powder
- Zest of 1 lemon
- 2 tbsp melted Lewis Road Creamery unsalted butter
- 375g dark chocolate - no darker than 72 %
- Seeds from one vanilla pod or 1/2 tsp of Heilala vanilla powder
- 350ml Lewis road Creamery cream
- 3 stems rosemary
- Flaky sea salt for serving
Lemon Vanilla Cream
- 300mls Lewis Road Creamery cream
- Seeds from one vanilla pod
- Finely grated zest of one lemon
- 1 heaped tsp maple syrup
- Preheat oven to 165°C.
- Place all your ingredients into a food processor and process until the dates are well blended and the mixture is consistent in texture. This may take a minute or two and you will need to scrape down the sides occasionally.
- Press the mixture into a well greased tart tin. Try to keep it as even as possible. Use a knife to tidy the top edge. Use a fork to prick a few holes in the base to stop it swelling up during cooking. Alternatively use pie weights.
- Bake for approximately 15 minutes until golden. Watch carefully as the nut crust can burn easily. Set aside to cool.
- Melt the chocolate gently in a metal bowl or pot over simmering water. Do not continue to keep it on the heat after the chocolate has melted. Better to still have a few bits of chocolate left than be overheated.
- At the same time place the rosemary and cream in a pot and bring to the boil. Stir every now and then while it’s heating to help release the rosemary flavour. Take it off the heat the second it starts to boil. Pour the cream through a sieve (to lift out the rosemary leaves) and into the melted chocolate.
- Mix until silky and totally combined then pour into the tart shell (you may not need all the filling). Place in the fridge and let it set for at least 3 hours.
- Gently whip the cream. Do not over mix. You want soft peaks Stir through the remaining ingredients.
- To serve Let the tart come to room temperature before serving. Sprinkle the top of the tart with flaky sea salt just prior to serving. Will keep for 4-5 days in the fridge