These delicious little tartlets are an easy and dainty way to say 'I love you' on Valentine's Day. The macadamia crunch in the sweet chocolatey base makes a tasty contrast to the fresh and zesty filling.
- 6 fresh dates pitted and chopped
- 3/4 cup macadamias
- 2 tbsp cocoa powder
- 2 tbsp cocoa butter nibs melted and cooled
- 1 cup macadamias
- 250 g fresh raspberries
- 3-4 tbsp maple syrup to taste
- 1 tsp lime zest finely grated
- 1/2 cup cocoa butter nibs melted and cooled
Place the dates, macadamias and cocoa powder in the bowl of a food processor and process until combined. Add the cooled melted cocoa butter and pulse until combined. Divide the mixture between 5 x 9cm round tartlet tins with removable bases. Press the mixture evenly to cover the base and sides of the tins and refrigerate.
Place the macadamias in the bowl of a food processor and process until finely chopped. Add 125g of raspberries, maple syrup and lime zest and process until smooth. Taste for sweetness and add a little more maple syrup if desired. Add the cooled melted cocoa butter and pulse until thoroughly combined. Spoon the mixture into the bases and tap gently to smooth. Decorate with the remaining raspberries and refrigerate, covered, for at least 1 hour before serving.
If preferred, this recipe can be used to make one large round 23cm tart.
Calories: 424kcalCarbohydrates: 28gProtein: 5gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 28gSodium: 5mgPotassium: 361mgFiber: 9gSugar: 17gVitamin A: 18IUVitamin C: 14mgCalcium: 71mgIron: 2mg