TRIPLE CHOCOLATE NUTTY TART
When it comes to dessert, is there anything better than chocolate? This dessert tart is not just chocolate; it is triple chocolate!! I know some people are not big fans of chocolate – Papa Paige for one. Don’t worry; we have you covered. Mama Paige also created a Fresh Fruit Tart that is just as delicious.
Mama Paige is a big fan of dark chocolate. When she wants to justify eating dark chocolate, she tells people that chocolate is a mood enhancer and has nutritional benefits. I mean, I see no lies here. A 3.5-ounce bar of dark chocolate with 70–85% cocoa contains fiber, iron, magnesium, copper, and manganese, to name a few! Our Triple Chocolate Nutty Tart consists of three forms of dark chocolate. It is excellent for celebrations and parties or just as a chocolate treat on a Monday.
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TIPS FOR THIS RECIPE.
Peanut Butter Swap: This recipe has peanut butter, but you can easily swap for your favorite seed butter or use vanilla plant-based yogurt.
Alternate Toppings: You can use the toppings we suggest or make substitutions. For example, you can choose hazelnuts instead of pecans or add dried cherries for a touch of fruit.
Craving fresh fruit? Don’t forget to check out our Fresh Fruit Tart.
Helpful tools.
Triple Chocolate Nutty Tart
Ingredients
- 1 C. plant-based Butter
- ¼ C. white sugar
- ¼ C. brown sugar
- ½ C. powdered sugar
- ½ Tsp. salt
- 1 Tsp. lemon zest
- 2 Tsp. lemon juice
- 2/3 C. cocoa powder
- ¼ C. water
- 2¼ C. all-purpose flour
- 8 oz. non-dairy cream cheese
- 1 C. smooth peanut butter
- ½ - ¾ C. dark chocolate chips
- ½ C. unsweetened coconut chips
- ¼ C. pecan, halves
- ½ C. dark chocolate fudge sauce
Instructions
- Preheat oven 350F.
- Cream together butter, white and brown sugars, salt, lemon zest, and lemon juice. Add in cocoa powder and water. Mix well. Next, add in flour a half cup at a time.
- Once mixed, place on a floured surface. Roll into a shape that approximates your pan – be sure to include the sides of the pan in your approximation. Place dough in a non-stick, 12- inch tart pan, stretching dough fully across the bottom and up the sides of the pan. Pierce dough several times with a fork. Bake crust for 15 minutes. Remove from oven and allow to cool.
- As the crust cools, make Peanut Butter Cream Cheese Whip. Cream together peanut butter and cream cheese. Refrigerate until the crust has cooled.
- To assemble the tart, spread the Peanut Butter Whip over cooled Chocolate Shortbread crust. Add dessert toppings to your liking.
- Eat immediately or store in the refrigerator until ready to eat.
