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  • Wholegrain Eggless Chocolate Blueberry Tarts … sometimes chocolate IS the answer!

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    Wholegrain Eggless Chocolate Blueberry Tarts … as pretty as pretty can be. These are a few of my favourite flavours and colours. The tart shells are wholegrain with buckwheat and wholewheat flour {eggless}, and the filling is sensuous smooth dark chocolate & cream. Fresh blueberries completed them… and how ♥! Then a sprig of fresh tender mint, some mint flowers too! Chocolate shards, a dusting of cocoa powder ... bliss!And did I tell you these Wholegrain Eggless Chocolate Blueberry Tarts tasted divine? Mmmmm…. they did! From the very first bite to the last delicate crumb, these were quite soul satisfying. If you know a chocolate lover, you must make these. You’ll thank me later. And if chocolate is not the ‘very’ love of your life, share one with someone special. One bite, and you’ll be wanting for more! I call these my inspired tarts. I’ve just got in from a short, rather quick vacation in Hong Kong and for the very first time in my life, I didn’t take any pictures. I didn’t carry the camera around either. I’ve been there very often {like my shaky 2015 images above}, and wasn’t going to be doing the touristy stuff, so figured I’d keep it simple. This was just so relaxing! Also, the minute I got back, I was ready to bake!!While in HKG, the better half kept loads of fresh berries and fruit for me to snack on. Tubs of Greek yogurt too as that’s just what I love. We had fresh berries with everything … yogurt, muesli, cheese & crackers, yet I missed taking a good food picture. That photography bug never really leaves you, you know!!So the Wholegrain Eggless Chocolate Blueberry Tarts were the first thing I baked when I got back a day ago. The entire process of creating, experimenting, playing with ingredients is very therapeutic. I don’t need much else to keep me happy, other than fresh berries of course! I dream of baking fresh fodder for the blog too, something that falls to procrastination too often these days. Wasting no time, I had the tarts baking in minutes. It’s a simple recipe and in response to several requests for eggless bakes from my readers, and as many on Instagram. As you might know, I’ve been baking with wholegrains for a while now, and these were no different. I used one of my favourite flours, buckwheat or ‘kuttu ka aata’ as it is called locally, a flour that holds immense promise. You must experiment with it. It’s sooooo rewarding!I think this pseudo cereal / gluten free flour is quite underrated in baking, and has immense possibilities. It’s a flour I use often, though it’s important to know that it tends to turn rancid quite soon. I buy half kilo bags and store them in the freezer. I’ve use it for cookies, waffles, crackers, artisan bread and so much more. This time I had chocolate on my mind, tiny tarts to be precise, so figured I’d do small tart shells, fill them up with a dark chocolate ganache, and top them with blueberries. Use a nice dark or bitter chocolate, good quality couverture please , so you get a smooth sensuous filling for your dessert.Since the recipe uses simple, basic ingredients, do make sure you use the best quality you can find. I think that’s the secret of all great tasting food. Good quality ingredients, minimum if possible, simple procedures, good garnish, eye catching presentation … I guess you’re sorted!The recipe for these Wholegrain Eggless Chocolate Blueberry Tarts is quick, almost one bowl and a no-brainer. So is the filling. It’s one I have used over the years in so many different ways. Always turns out special. You can always add orange zest to the filling, maybe a dash of liqueur to pep it up, change the blueberries to other seasonal fruit, maybe use coffee instead {and a dash of Kahlua perhaps ♥}. These are little tarts of promise. They also guarantee happiness with every bite. I’ve had such a great time shooting these. Before I go, I had to share that we’ve got 2 Food Styling & Photography Workshops coming up soon, one in Delhi, and one finally in Mumbai {YAY!!} Wholegrain Eggless Chocolate Blueberry Tarts Yum Print Recipe Wholegrain Eggless Chocolate Blueberry Tarts. The shells are wholegrain with buckwheat and wholewheat flour & the filling sensuous smooth dark chocolate. {Recipe can be easily halved} Servings Prep Time 8 tarts 10 minutes Cook Time 15 minutes Servings Prep Time 8 tarts 10 minutes Cook Time 15 minutes Wholegrain Eggless Chocolate Blueberry Tarts Yum Print Recipe Wholegrain Eggless Chocolate Blueberry Tarts. The shells are wholegrain with buckwheat and wholewheat flour & the filling sensuous smooth dark chocolate. {Recipe can be easily halved} Servings Prep Time 8 tarts 10 minutes Cook Time 15 minutes Servings Prep Time 8 tarts 10 minutes Cook Time 15 minutes Ingredients Dry mix 100 g wholewheat flour {aata} 50 g buckwheat flour 1/2 tsp baking soda Pinch salt Wet mix 100 g unsalted butter, room temperature 1 tsp vanilla extract 100 g brown sugar 125 g 52% dark chocolate {ground} Dark chocolate filling 240 g 52% dark chocolate {finely chopped} 350 g single cream 30 g clarified butter/ghee {or unsalted butter} 15 ml honey Servings: tarts Instructions Dry Mix Stir dry ingredients in a bowl to mix. Reserve. Wet Mix Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth. Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard. Bring the dough together, then push into 3" X 8 loose bottom tart shells. Place in freezer while you preheat the oven. Preheat oven to 170C. Bake for 12-15 minutes until just firm to touch. Cool completely in cases on cookie racks. Gently remove from cases when ready to fill. {Can be made a day or two ahead}. Dark chocolate filling Place chocolate and cream in heatproof bowl and microwave for a minute. Stir well until the chocolate has melted and the ganache is glossy. Whisk in the clarified butter, and honey {optional}. Spoon into the tart shells and leave to set in the fridge. Sift over cocoa powder. Garnish with chocolate shards, fresh blueberries and sprigs of fresh mint. 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