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No Bake Chocolate Nut Tarts with Icelandic Skyr
This quick and easy dessert tastes like summer. It features a chocolate nut crunch base and a light fluffy filling made with the original Icelandic Ísey Skyr. A drizzle of dark chocolate and a fruit garnish finishes it off perfectly.
for the no bake chocolate nut base
dark muscovado sugar
raw cacao nibs
or coconut oil
for the filling
light double cream
vanilla, strawberry or blueberry
fresh mint leaves
To prepare the base, place the nuts, cocoa, sugar and cacao nibs into a small food processor and process until fine.
Melt the butter (or coconut butter) and mix with the chocolate nut mixture until well combined.
Divide into four individual lightly greased non-stick tart tins, pressing the mixture into the base and up the sides.
Pop into the freezer for ten minutes while you prepare the filling.
Melt the white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Allow to cool to room temperature.
Lightly beat the double cream until peaks form. Sift in the icing sugar and carefully fold in the Ísey Skyr and melted, cooled white chocolate.
Remove the chocolate nut tart bases from the tins and arrange on a serving plate.
Divide the filling evenly between the four tart bases.
Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water and leave to cool to room temperature.
Drizzle the melted chocolate over the top of the tarts, decorate with fruit and refrigerate for a few hours until firm.
Recipe from www.elizabethskitchendiary.co.uk