Recipe 19: Chocolate Tart

Voluptuously divine, these tarts are rich and chocolaty and oh-so-simple to make.

Servings 4
Cooking Time 20 minutes
Recipe by Chef John See
  1. 4 x 5cm readymade shortcrust tart shells
  2. Rice filling
  3. 1/2 cup coconut cream
  4. 1 cup cooked Heavenly New Crop Rice
  5. 60g mixed fruit peel
  6. 30g dark chocolate, shaved
  7. 2 tbsp sugar
  8. A pinch of ground allspice
  9. Chocolate filling
  10. 60g dark chocolate
  11. 60g thickened cream
  12. 1 tbsp sugar
  13. 10g butter
  14. Garnishes
  15. 1 tbsp pomegranate seeds
  16. 1/4 kiwi, sliced
  1. Lightly heat the coconut cream until warm.
  2. Mix in the rest of the ingredients for the rice filling. Keep stirring for another minute. Set aside to cool.
  3. Place the chocolate, broken up into small pieces, in a thick-bottomed pan with the cream, sugar and butter. Melt over a low heat, stirring occasionally.
  4. Pour the chocolate mixture into the tart shells. Place in the refrigerator to cool for 5 minutes.
  5. Once the chocolate filling has set, spoon the rice mixture on top. Dust with cocoa powder.
  6. Garnish with pomegranate seeds and kiwi wedges.

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