The olive oil pastry doesn’t need to stand in the refrigerator (but if you want you can do it) and it has noble healthy fats. The result is a delicious and crunchy texture.
Cocoa, a natural thickener, is the perfect ingredient to form a delicious, compact eggs free tart with a crisp first layer of dark chocolate and a topping of creamy homemade apricot jam.
Ingredients
For the Pastry
- 75 ml mild EVOO
- 100 g Coconut sugar or Muscovado sugar
- 300 g wholemeal Kamut flour
- 1 tsp organic baking powder
- Pinch of sea salt
- 3 tbsp cocoa powder
For the Chocolate Filling
- 100 g dark chocolate 80%
- 50 g dark chocolate 70%
- For the Jam
- 300 g ripe apricots
- Juice of 1 lemon
© Ph Veronica Lavenia- The Wolf Post
Method:
- Preheat the oven to 180°C (350°F).
For the pastry:
- Knead the oil with the sugar. Add the remaining ingredients, working the dough until soft but firm.
- Roll out the dough on a baking pan with a removable bottom and form small holes with a fork. Bake for 15–20 minutes.
For the jam:
- Wash the apricots and cook them with the lemon juice until you have reached a creamy consistency. Once cooked, blend the jam and let cool.
- In a thick-bottomed saucepan, melt the chocolate.
- Once out of the oven, pour the melted chocolate over the tart and then pour over the jam.
