A couple of weeks back I decided to go for a stroll and browse our local flea market. My hometown Leipzig honestly has one of the best flea markets I have been to. It is very unique in its own way as you will still get really cool old stuff from the former Eastern part of Germany. The part of Germany I grew up in. So it’s often a time travel for me finding treasures or toys from my childhood. At the same time you find amazing antiques, old bikes and kitchen stuff. Did anyone say kitchen? Yes, this is why I go there.
Always on the outlook for antique baking pans, dishes, cookie cutters I spotted a pair of antique mini tarte pans and I had to have them. I went home with my treasure quickly realizing that without a removable bottom my cake creation would never find its way out of the pan. As you can see practicality doesn’t always determine my buying decision. So I decided to go for a raw treat so I could freeze it hoping the little monster would come out of the pan. The avocados that I still had in my fridge combined with the raw chocolate of Ombar should be the queen of my raw tarte. I wanted the base to be quite sweet featuring dates and figs with a nutty hint of almonds. I find these tartes store best in the freezer for a grab and go treat.
Base/Crust (makes 6 small tartes)
- 4 dates (pitted and soaked in water)
- 2 figs (dried and soaked in water)
- 2 tbsp water
- Pinch of salt
- 70 g almond flour (I use the organic almond flour by nu3)
- 70 g ground sunflower seeds
Add all to your food processor/heavy duty blender and blend briefly until you get a chunky texture. You can make it really smooth but I like when there is still a bit of chewy-ness to the crust. Remove the crust dough from the blender and press into you tarte pans. Transfer them into the freezer while you prepare the chocolate topping.
Chocolate Cream Frosting
- 12 dates (pitted and soaked in water)
- 2 avocados
- 1 tbsp vanilla essence
- 2 Ombars melted at 40 degrees celsius in the oven (I used Coco Mylk)
- 2 tbsp plant based milk
- Half a banana (optional but I love the taste)
- 2 tsp of guar gum
- 1/2 tsp salt
- 6 tbsp coconut milk for topping
Add to your food processor/heavy duty blender: dates, avocado, vanilla, milk, banana and salt and blend until you will get a smooth texture. Remove the mixture from the blender and transfer into a bowl. Melt the raw chocolate in the oven in a heatproof bowl at 40 degrees celcius. Fold the chocolate into your avocado cream. Let the cream rest for 20 minutes in the fridge. If the cream is still to soft gradually add a teaspoon of guar gum or any thickener until you get a fairly thick consistency. Mine wasn’t stiff enough so I had to add 2 teaspoons. Top each tartelette with 1 tablespoon coconut milk for a refreshing topping.