Raspberry Chocolate Cream Tart

 The Queen of Hearts (that's me)
She made some tarts,
All on a summer's day; (in the middle of a heat wave)
The Knave of Hearts
He stole those tarts,
And took them clean away. (i.e. my Husband ate them all! Well... not all of them. Tarts are a well-rounded breakfast meal)
The King of Hearts
Called for the tarts,
And beat the knave full sore; (they did taste pretty good)
The Knave of Hearts
Brought back the tarts,
And vowed he'd steal no more. (well, until he caught a whiff of the next batch that is!)

I have a confession.
I had known about, tasted, eaten copious amounts of and LOVED Chocolate Cream for a while now and haven't shared my recipe with you.
It's not that I was trying to keep it all for myself and that I somehow thought that by sharing the recipe with you it would result in less cream for me. That's crazy...
It's not that I had convinced myself that this Chocolate cream was the secret ingredient to making everything taste better... although it would.
It was my little secret... my sweet, chocolate, fluffy secret.

This Chocolate cream goes thick once its been whipped and stored in the fridge. It has the same consistency as store bought mousse, only without extra nasty ingredients.
My suggestion would be to make 2 serves on the Chocolate cream... it's that damn good!

RASPBERRY CHOCOLATE CREAM TART
Makes 6 small tarts or 1 large Tart (using a 8 or 9 inch tin)

INGREDIENTS
1/4 cup almond meal (or another nut meal of your choosing)
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

1 serve Chocolate Coconut Cream
1 punnet Raspberries
Extra Cocoa for dusting

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 blender.
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.
Divide the mixture into 6 even balls.
Press each ball into a greased mini tart tin; covering the bottom and up the sides of the tin.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.

Whilst cooling, whip the Chocolate Cream (recipe below).

When tart crust has cooled spoon the cream evenly into the tarts.
Place raspberrys on top of the tarts.
Sift Cocoa over each Taft.
Serve immediately or store in the fridge.

CHOCOLATE CREAM
INGREDIENTS
1 can Coconut Cream, can opened and left in the fridge overnight
2 Tablespoons Cocoa
1 1/2 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract

INSTRUCTIONS
Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
Discard the watery remains from the can.
Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
Shift the cocoa over the cream and whip until incorporated.
Place the cream in the fridge for 1 hour to thicken