The Virtuous Tart: Sinful but Saintly Recipes for Sweets, Treats and Snacks by White Susan Jane

Author:White, Susan Jane [White, Susan Jane]
Language: eng
Format: epub
Publisher: Gill Books
Published: 2015-09-18T04:00:00+00:00

EARL GREY CHOCOLATE TARTLETS

Can we fight cancer with a fork? Dr William Li thinks we can. His research team has discovered a range of foods that inhibit the blood supply to cancer, effectively slowing or stopping the cancer’s growth. Li’s work demonstrates that the bigger the supply of blood vessels to the tumour, the quicker the cancer will grow. He refers to this as angiogenesis.

Li suggests we increase certain foods in our diet to naturally inhibit the blood supply to cancerous cells. He calls these antiangiogenesis foods. Li’s list includes red grapes, green tea, Earl Grey tea, strawberries, parsley, artichokes, garlic and cooked tomatoes (all terribly tasty). And guess what? Every ingredient in this tart is listed as antiangiogenic.

Dear Pope Francis, I concede. There is a God.

FOR THE BASE:

1 2⁄3 cups (180g) walnuts

3/4 cup (110g) Medjool dates, pitted and chopped

pinch of sea salt flakes

FOR THE FILLING:

1 1⁄2 cups (170g) cashew or hazelnut butter

1/2 very ripe avocado (optional)

1/4 cup (60ml) hot water

6 tablespoons raw cacao or cocoa powder

5 tablespoons maple syrup

2–3 teaspoons tamari soya sauce

3 tablespoons melted cacao butter

4 drops of culinary-grade bergamot oil (this is what makes Earl Grey tea)

Makes 12–18 tartlets for the freezer

To make the base, pulse the walnuts with the chopped dates and salt. You might need the teeniest splash of water to bring it together.

Press the mixture firmly into a dinky tray of small cupcake holders. Silicone ones are best because the mixture won’t stick. Cookie cutters are useful too. Line the sides and the bottom as thinly as you can. Freeze. You can also use three 8cm pans or one 18cm springform cake pan instead if it all seems too tedious.

To make the filling, give the cashew butter, avocado (if using), hot water, cacao powder, maple syrup and tamari a good whizz in the blender. You should have a dense, dark, glossy ganache by now. While the motor is running, slowly add a steady stream of melted cacao butter and four drops of bergamot oil. Taste and decide whether you’d like more sweetness or perhaps more saltiness from the tamari.

Once you’re happy, spoon the filling into each of your prepped cupcake holders and smooth the top with your tongue or spoon, whichever is more appealing. If you have any filling left over, scrape it into silicone ice cube trays and freeze for 10 minutes. Instant raw chocolates!

I store my platoon of tartlets in the freezer, ready to serve at late notice with little strips of orange peel if I have it. The mini ones are useful for parties and pass-arounds.

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