We are so pleased that Kelly Gibney, a food writer, food stylist, photographer and cookbook author of ‘Wholehearted: Inspiring Real Food for Every Day’ is one of our faces at Corbin Rd.
While Kelly has got a serious passion for wholesome real food, she is definitely a food lover first and foremost. Her aim is to show people that healthy food can be utterly delicious and full of joy.
Kelly is sharing her luscious recipe for a salted chocolate and rosemary tart. It is a beautiful marriage of dark chocolate, lush rosemary, lemon zest and tiny bursts of sea salt. Kelly adores herbs and loves finding ways to incorporate them into desserts and baking. The tart filling is gently herbaceous without being overpowering or bitter. The brightness of the lemon zest in the crust and in the lemon vanilla cream are the perfect balance to the richness of the rosemary chocolate.
Though it is both gluten and grain free, make no mistake this is no healthy treat. The tart is 100% indulgence and it's magnificent. Just what you have been looking for to make any dinner magical.
Salted chocolate & rosemary tart w/ lemon vanilla cream
1 cup dates - soaked in warm water for 10 minutes, drained well
2 3/4 cups ground almonds
1/4 tsp nutmeg
pinch sea salt
seeds from 1 vanilla pod or 1/2 tsp vanilla powder
zest of 1 lemon
2 tbsp melted unsalted butter
375 grams dark chocolate - no darker than 72%
seeds from one vanilla pod or 1/2 tsp of vanilla powder
350 ml cream
3 stems rosemary
flaky sea salt for serving.
Lemon & Vanilla Cream
300 ml cream
seeds from one vanilla pod
finely grated zest of one lemon
1 heaped tsp maple syrup
Preheat oven to 165 degrees Celsius.
Place all your ingredients into a food processor and process until the dates are well blended and the mixture is consistent in texture. This may take a minute or two and you will need to scrape down the sides occasionally.
Press the mixture into a well-greased tart tin. Try to keep it as even as possible. Use a knife to tidy the top edge.
Use a fork to prick a few holes in the base to stop it swelling up during cooking. Alternatively use pie weights.
Bake for approximately 15 minutes until golden. Watch carefully as the nut crust can burn easily. Set aside to cool.
Melt the chocolate gently in a metal bowl or pot over simmering water. Do not continue to keep it on the heat after the chocolate has melted. Better to still have a few bits of chocolate left than be overheated.
At the same time place the rosemary and cream in a pot and bring to the boil. Stir every now and then while it’s heating to help release the rosemary flavour. Take it off the heat the second it starts to boil.
Pour the cream through a sieve (to lift out the rosemary leaves) and into the melted chocolate. Mix until silky and totally combined then pour into the tart shell (you may not need all the filling).
Place in the fridge and let it set for at least 3 hours.
Gently whip the cream. Do not over mix. You want soft peaks
Stir through the remaining ingredients.
Let the tart come to room temperature before serving. Sprinkle the top of the tart with flaky sea salt just prior to serving. Will keep for 4-5 days in the fridge