inspired by sweet indian dessert flavours of coconut, pistachio and cardamom, this malibu infused chocolate tart is actually vegan and gluten free. i brought it to my friend's house for the sweet course, after a delicious indian banquet of freshly made pakora, tandoori salmon and potato and pea curry. i could eat it all over again. anyway, on to the recipe...
♥ a sheet of sweet shortcrust pastry, or see my gluten free pastry recipe here
♥ 150g creamed coconut
♥ 150g dark chocolate
♥ 30ml malibu rum
♥ 10g cardamom seeds, crushed
♥ 40g pistachio kernals, crushed
♥ fresh cream, or soya cream to serve
preheat the oven to 180 degrees.
step one. roll out the pastry into a 12" diameter and blind bake for 20 minutes. do this by covering in baking paper and then a layer of baking beans or rice.
step two. remove the beans and paper, bake for a further 10 minutes to crisp up the base.
step three. set aside whilst you make the filling. you do this by melting together the creamed coconut, dark chocolate and malibu in a saucepan on a very low heat.
step four. scatter a mix of pistachios and cardamom seeds (remember to discard the green pod outer) onto the base of the tart. save some to sprinkle on top. pour over the coconut chocolate mix. allow to cool and set.
step five. when almost set, scatter over the remaining pistachios and cardamom seeds.
do you know any malibu baking recipes? or any indian inspired desserts?
if you liked this, you may also like my vegan chocolate truffles, white chocolate & pistachio tart or salted caramel chocolate tart.
note: i was kindly sent a bottle of malibu to use in this recipe. words and recipe are my own.