Salted Chocolate Cream Tart by Rivki Rabinowitz | @rivkirabinowitz

There is nothing like the expression on my guests’ faces when dessert is brought to the table and it’s universally beloved chocolate based. Why should the rest of the year have all the fun? Here is a version perfect for Pesach- whole ingredients, delicious, and great for anytime!

Salted Chocolate Cream Tart
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  2. Brownie Crust
  3. • 1 cup Medjool dates, pitted (if not soft, soak in boiling water 10 minutes)
  4. • 1/2 cup raw almonds
  5. • 3/4 cup raw walnuts
  6. • 4 tablespoons smooth almond butter
  7. • 1/2 teaspoon kosher salt or sea salt
  8. • 1/2 teaspoon ground cinnamon
  9. • 5 tablespoons unsweetened cocoa powder
  10. • 2 tablespoons cacao nibs or chocolate chips
  11. Salted Chocolate Cream Filling
  12. • 320 ml (10.5 ounces or 1 1/3 cups)
  13. • 1 3.5 ounce bar of 85% dark chocolate, roughly chopped
  14. • 1/3 cup coconut oil
  15. • 2/3 cup Medjool dates, pitted
  16. • 1 teaspoon pure vanilla extract
  17. • A large pinch of kosher salt or sea salt
  18. • A few sprinkles sea salt
  19. Garnishes
  20. • Fresh berries
  21. • Toasted almonds, chopped
  22. • Raw cacao nibs or chocolate chips
  1. 1. For the brownie crust, add the dates, almonds, walnuts, almond butter, sea salt, cinnamon and cacao powder or cocoa powder to a high-speed blender or food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers.
  2. 2. Fold the cacao nibs into the dough with a rubber spatula.
  3. 3. Press the dough onto the bottom and up the sides of of a 9” tart pan with removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.
  4. 4. Heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil until melted and smooth.
  5. 5. Add the melted chocolate mixture to the clean food processor along with the dates, vanilla extract, and kosher salt. Process until everything is combined and completely smooth. Your filling should be smooth, silky, and rich.6. Remove the tart crust from the freezer and pour in the chocolate filling. Garnish with flaky sea salt and taste for seasonings. Chill the tart in the refrigerate for 2 hours or until set and firm.
  6. 7. When ready to serve, garnish with berries, chopped toasted almonds, and raw cacao nibs or chocolate chips.
Adapted from @rivkirabinowitz
Adapted from @rivkirabinowitz
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Rivki is a mom of 3 girls who is passionate about cooking- particularly with elevating vegetables. Showcasing their diversity in modern and innovative preparation is her happy place! Find her cooking and lifestyle shenanigans @rivkirabinowitz


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