How to make
Soak the dates in hot water and let them sit for 10 minutes.
Then strain them well and put them in a blender along with the cashews, carob powder and oats.
Grind them in short pulses. They do not need to be finely grinded.
Distribute the resulting sticky mixture evenly in a tart mold with a diameter of 70°F (20 cm), forming a small border as well. Put a sheet of baking paper on the bottom of the mold.
Put the tart base in the fridge for 30 minutes, during which time prepare the fruit layer, which will be the filling of the tart.
I used frozen berries that I boiled along with 2-3 tablespoons of water and the stevia on a low heat for a few minutes until the water evaporated and the berries released their aromas.
Then add the chia, stir and let it cool.
Spread this mixture over the tart base and return it back into the fridge for at least 5-6 hours. During this time, the chia will swell and become something like fruit jelly.
I left the tart in the fridge overnight and in the morning I prepared the glaze.
The glaze itself is very easy to prepare.
Heat the cream to the boiling point, remove it from the heat and add chocolate broken into small pieces. Wait a minute, then stir until the chocolate is completely melted and you have a smooth ganache.
Pour the tart with the glaze, decorate it with more fresh fruit and place it back into the fridge for another hour.
Enjoy my Chocolate Tart with Carob and Berries!
