Cherry Ripe Tart

It's easy to make New Years Resolutions.  For most people they're lofty, generic statements that come with no commitment. For example; I will get fit, I will be a better person, I will spend less time on Facebook (we all know how long that will last!)

For a lot of people New Years Resolutions are no more than an expensive gym membership that doesn't get used past February and a vague reminder of an awesome New Years Eve. For this reason I have chosen this year to set goals instead.

Now, it might seem that goals and New Years Resolutions are the same thing; they are both aspirational things you would like to achieve, but with goals comes measures and steps. Setting the end point (the goal) means you need to create the strategies to get there... dare I say it, you need to plan the journey (I can feel myself gagging as I write that!).

I have set goals for 2014 that I think are really achievable, but will take a lot of work to get there. In doing so, I will have to work all year to achieve my goals instead of being able to complete a New Years resolution in an afternoon. It will keep me on track... as well as crazy busy and fit!

These are my goals. By sharing them with you I am now accountable to someone other than my own obsessive self!

2014 Goals

I will run 2 half marathons
I will do 5 obstacle courses (Tough Mudder, Spartan, etc.)
I will bench press using 24 kg dumbbells on each arm (even if only 1!)
I will run a minimum of 20kms per week during day light savings time
I will run to Oxley
I will run to Milawa
I will get at least 1 recipe share/shout out from a blog that I follow before July
I will earn $$ from my blog (even $1 is enough!)

I shall report back in 12 months!

These tarts are a part of my current love for Cherries. It's cherry season here at home so I have been creating a huge mess removing the pips myself. For the sake of your benches (mine are now a shade of pinky red) frozen cherries work just as well.

I must say I never liked Cherry Ripe Chocolate bars growing up...especially when I found out their ingredients. Let's just say this recipe gives you the flavors without the numbered nasties!

CHERRY RIPE TARTS
Makes 6 tarts

CHOCOLATE TARTS

INGREDIENTS
1/4 cup almond flour
1/2 cup coconut flour (available from health food and specialty stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla

INSTRUCTIONS
Preheat the oven to 175C (350F).
Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart)
Mix the dry ingredients in a mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
Using the base of a larger tin or plate, cut out a circle and place in greased tins.
Trim the edges of the tart to make a nice clean edge.
Pierce the crust several times with a sharp knife.
Bake for 13-15 minutes.
Remove from the oven and allow to cool completely.

CHERRY-COCONUT FILLING

INGREDIENTS
300 grams Cherries (fresh or frozen)
1 1/2 Tablespoons Maple Syrup
1 1/2 Tablespoons Water
1 Teaspoon Vanilla Extract
1 1/2 Tablespoons Water
3/4 Tablespoon Arrowroot
1/3-1/2 Cup desiccated Coconut

INSTRUCTIONS
Place the cherries, water, maple syrup and vanilla in a small saucepan and bring to a slow boil.
Allow the mixture to simmer for 5 minutes then remove from the heat.
If the cherries have not broken down sufficiently use a hand blender or masher to make a smoother texture.
In a separate bowl combine the extra water and arrowroot until smooth.
Add the arrowroot mixture to the cherries, stirring to combine.
Return to the heat until the mixture thickens.
Place in the fridge for 1 hour.
After 1 hour stir in the coconut.

Divide Cherry-Coconut filling evenly between the tarts.
Pour melted Chocolate (recipe below) over each tart.
Allow to set in the fridge for a minimum of 1 hour before serving.
Keep refrigerated.

CHOCOLATE

INGREDIENTS
1/4 Cup Coconut oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup
(the above ingredients can be substituted for 100grams of Chocolate which is then melted in a double boiler and used to top the tarts)

INSTRUCTIONS
Over a very low heat, melt the coconut oil in a small saucepan.
Add the maple syrup and cocoa and whisk until combined and slightly thickened.
Allow to sit until slightly cooler, but not lumpy. Pour evenly over the tarts.
(if not using the chocolate immediately, pour it into a lined dish and freeze. It can be melted over a low heat when needed.)