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Winter Wreath Chocolate Tart Recipe

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3.9 from 69 reviews

This Winter Wreath Chocolate Tart is a luscious, no-bake dessert combining a crunchy nut and date base with a rich dark chocolate and coconut cream filling. Topped with vibrant winter fruits like pomegranate seeds, blackberries, grapes, and garnished with fresh rosemary and mint, this tart makes a festive centerpiece perfect for holiday celebrations. Naturally sweetened with maple syrup and enriched with chia seeds, it offers a delightful balance of flavors and textures without the need for baking.

Ingredients

Base

  • 400 g mixed nuts (e.g., almonds, walnuts, cashews)
  • 8 soft Medjool dates, pitted
  • 1.5 tablespoons coconut oil
  • 2 tablespoons water

Filling

  • 125 g dark chocolate (70% cocoa or higher)
  • 2 tablespoons pure maple syrup
  • 350 ml thick coconut cream (from a can, discard the water)

Topping

  • 1 whole pomegranate, seeded (pips only)
  • 10 blackberries
  • 15 red or black grapes
  • Few sprigs of fresh rosemary (for decoration)
  • Few fresh mint leaves (for decoration)
  • 1 tablespoon chia seeds

Instructions

  1. Prepare the Base: In a food processor, pulse the mixed nuts until they are finely chopped but not powdered. Add the pitted Medjool dates, coconut oil, and water, and pulse again until the mixture sticks together and forms a sticky dough.
  2. Form the Tart Shell: Press the nut and date mixture evenly into the base and slightly up the sides of a tart pan or a springform pan lined with parchment paper. Make sure it is compact and smooth. Place it in the refrigerator to chill while preparing the filling.
  3. Melt the Chocolate: Gently melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler) or melt in short bursts in the microwave, stirring regularly to avoid burning.
  4. Prepare the Filling: Whisk the thick coconut cream with the maple syrup until smooth. Slowly pour the melted chocolate into the coconut cream mixture, stirring continuously until fully combined and silky.
  5. Assemble the Tart: Pour the chocolate and coconut cream filling over the chilled base, spreading it evenly with a spatula. Place the tart back into the refrigerator for at least 4 hours or until the filling is firm and set.
  6. Decorate the Tart: Once the tart is set, sprinkle chia seeds evenly over the surface. Arrange the pomegranate pips, blackberries, and grapes artistically around the top to resemble a festive winter wreath. Garnish with fresh rosemary sprigs and mint leaves for an aromatic and colorful finish.
  7. Serve and Enjoy: Slice the tart with a sharp knife, wiping clean between cuts for neat servings. Serve chilled as a rich and refreshing dessert perfect for winter occasions.

Notes

  • Make sure to use thick coconut cream, which can be found by refrigerating a can of full-fat coconut milk overnight and scooping out the thick cream on top.
  • For a nuttier flavor, toast the nuts lightly before processing, but be careful not to burn them.
  • This tart is best stored in the refrigerator and consumed within 3-4 days.
  • To make this recipe vegan and gluten-free, ensure all ingredients are certified accordingly.
  • Adjust the sweetness by adding more or less maple syrup to suit your taste.
  • Use a tart pan with a removable bottom for easier serving.

Find it online: https://justsosavory.com/winter-wreath-chocolate-tart-recipe/