Recipe: Rocky tart

This ‘rocky tart’ is decadent, indulgent and rich yet dairy free. A rocky road and chocolate tart hybrid which is a perfect pudding for Valentine’s day.

This recipe can be made vegan by replacing the marshmallows for nuts and dried fruit.

Inspired buy the wonderful Nigella Lawson’s rocky road and Mummy Mishaps‘s rocky road cheesecake.

Ingredients:

For the base:

300g rich tea biscuits

3 tablespoons golden syrup

125g vegan spread (I used pure sunflower spread)

100g mini marshmallows (If you are making this vegan then use 50g brazil nuts, roughly chopped and 50g soft dried dates, roughly chopped)

2 tablespoons cocoa powder

For the topping:

220g plain chocolate

1 can of coconut milk, stirred so that it’s not separated.

Method:

For the base:

  1. Melt the vegan spread, syrup and cocoa powder in a small pan over a low heat.Stir gently until the butter has melted and then remove from the heat. Do not allow the mixture to burn.
  2. In a separate bowl, lightly bash the biscuits with end of a rolling pin until you have some larger pieces and some smaller crumb like pieces.Add the marshmallows or nuts and dates (whichever you are using).
  3. Pour the slightly cooled, melted mixture over the biscuits and stir until everything is coated in the sticky chocolate mixture.
  4. Pour into a greased round 9 inch tin – preferably a loose based or spring form tin as it is easier to remove later.
  5. Put in the fridge to set for at least two hours.

For the topping:

  1. Melt the chocolate in a heat proof bowl over a pan of barely simmering water, ensuring the water does not touch the bottom of the bowl. Once melted, remove from the heat.
  2. Pour the coconut milk in to the melted chocolate and mix until thoroughly combined.
  3. Leave to cool slightly before pouring over the top of your rocky road base.
  4. Put back in the fridge and leave to set for a further two hours
  5. Once set, remove from the tin, slice and enjoy!

I love this pudding!

The dancing baker x

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