Fudgy Cacao Tarts with Strawberries
4.6(58 ratings)If you want a chocolate dessert that eats like fudge, this is it. Cashew butter and cacao butter give the filling a thick, sliceable body, while hazelnuts in the crust add a roasted-tasting depth without any heat. Fresh strawberries cut through all that richness. Serve them on a board and let everyone grab their own.
- Hands-on
- 25 min
- Set
- 2 hr 30 min
- Total
- 2 hr 55 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Process the hazelnuts and almonds to a coarse crumb, add the dates, and pulse until it holds when squeezed. Press into four 4-inch tart pans.
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Step 2: Stir the melted cacao butter with the cacao powder, cashew butter, coconut nectar and salt until thick, glossy and free of lumps.
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Step 3: Divide the filling among the shells and smooth the tops. Refrigerate for about 2 1/2 hours, until firm enough to cut cleanly.
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Step 4: Just before serving, arrange the strawberry halves cut side up over each tart so they sit slightly pressed into the fudge.
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