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Ghoulish Black Forest Tarts

Greens of the Stone Age
Recipe by Greens of the Stone Age

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  • Prep 30 mins
  • Cook Time: 10 mins
  • Chill Time: 1 hour
  • Total 1h 40 mins
  • Medium
  • Serves 6

Whip up a batch of these Ghoulish Black Forest Tarts for a show-stopping Halloween dessert. Made with nutritious ingredients they’ll be a welcome break from your trick-or-treat sweets. Suitable for vegans and those following a grain and gluten-free diet.

Whatever fruit filling remains, blend with up to 150ml grape juice to create a sauce to serve with the jelly skulls and blackberries.

The tarts filled with fruit filling and skull jellies can be made in advance and once set, stored in an airtight container within the refrigerator for up to 3 days. On the day of serving simply whip up the cream and decorate.

Compatible with

Allergies

  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

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For the base

  • 100g dark chocolate, broken into pieces (85% cacao solids)
  • 100g macadamia nuts
  • 50g ground almonds
  • 2 tbsp coconut sugar
  • 1 tbsp coconut flour
  • 1 tbsp almond butter
  • 1 tbsp coconut oil
  • 1 tbsp agave nectar
  • 1 tsp vanilla essence
  • 1 tsp almond extract
  • 1/4 tsp sea salt

For the skull jellies

  • 150g frozen Black Forest fruits
  • 150ml grape juice
  • 2 tbsp agave nectar
  • 1 1/2 tsp agar agar powder (not flakes)

For the fruity filling

  • 400g frozen Black Forest fruits
  • 200ml grape juice
  • 2 tsp vanilla essence
  • 2 tsp almond extract
  • 1 tsp agar agar powder (not flakes)

For the coconut whipped cream

  • 220ml coconut double cream
  • 1 tbsp agave nectar
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract

To serve

  • Fresh blackberries

Utensils

  • 2 x silicone mini skull moulds
  • 6 x 10cm mini non-stick flan/tart tins
  • Step 1

    Add all of the ingredients for the base and PULSE a few times before selecting HIGH. Process until it forms a sandy texture (if it reminds you of biscuit crumbs it’s done!). Do not over process otherwise it will become too oily. The mixture should be able to hold together when pressed between the fingers.

  • Step 2

    Divide the base mixture evenly between all 6 mini flan tins. Press in the mixture with your fingertips, working from the middle to the outer edges until evenly distributed, creating a thin base with a thicker outer rim (about 0.5cm). Slice off any excess with a knife and gently press in the sides again. Place the tarts into the freezer and freeze for 30 minutes or until set solid.

  • Step 3

    Add all of the skull jelly ingredients to a medium-sized saucepan and mix until incorporated. Bring to a boil and crush the fruits with the back of a spoon or potato masher. Allow to boil for no more than 5 minutes then leave to cool for 5 minutes before transferring to a bullet style blender and blending until smooth. Pass the mixture through a sieve to remove seeds if you wish then transfer to a silicone skull mould until all indents are filled. Place directly into freezer or refrigerator and leave for 1 hour or until set.

  • Step 4

    Now add the ingredients for the fruity filling to the pan, bring to a boil for 3 minutes and crush the berries with the back of the spoon. Leave to cool for 5 minutes then divide equally between the flan tins, filling until about 2/3 full. Place the tins back into the freezer and leave for 30 minutes or until set solid. (See notes for a suggestion for remaining filling!)

  • Step 5

    Add the ingredients for the cream to a mixing bowl and whisk until fluffy, soft peaks form. Spoon onto the prepared tarts then add the skulls and blackberries and serve immediately.

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