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This decadent tart has been created by Tanya using Denise’s gluten free sweet pastry 🥮

Pastry (Denise’s delicious gluten free pastry)
180g Medjool dates – pitted and chopped
400ml coconut milk ( used in different layers of tart)
1 tsp vanilla extract
200g vegan dark chocolate
3Tsp coconut oil

Method – roll pastry out on a floured surface and thin enough to line your pastry tin.
Blind bake for 10-15 mins remove blind bake beans and cook for a further 10 mins.
Remove from the oven and allow to cool.
Whilst casing is cooling make your date caramel – warm your milk (120ml) and allow chopped dates and vanilla to soak for 5 mins before blitzing ingredients together.
Place “caramel” in the base of your pastry casing and place in the fridge.
Now making ganache topping – heat remaining coconut milk, coconut oil and broken up chocolate in a saucepan and stir until smooth.
Pour ganache mixture into casing over date casing and place back into fridge for an hour to set!