Mini tart with chocolate pudding and orange zest

Let us guess – you are craving something sweet, relatively quick to prepare, and that the whole family will love? We have the perfect dessert for you! It's a tart with Bettr chocolate pudding and orange zest. We are confident in the final result because we have already tried the recipe.

In it, we have included the new gluten-free pudding from Bettr. It is the perfect addition to almost any dessert. We assume your childhood memories are also linked to delicious and warm puddings that were often present in your mother's or grandmother's kitchen. The chocolate pudding prepares in 1 minute. No, we are not joking!

Its recipe consists of several carefully selected ingredients based on Peruvian cocoa. What else you need to know about it is that it is:

• Vegan

• 100% organic

• Unsweetened

• Suitable for children

• Dairy-free

• No artificial flavors

Bettr's chocolate pudding is unsweetened, which allows every hostess to make it with their favorite sweetener such as erythritol, coconut sugar, unrefined sugar, agave syrup, honey, date syrup, date powder, etc.

The choice is entirely yours; sweeten your pudding with the most suitable sweetener for you and your family. Let's not waste another minute; let's get started with the recipe.

Ingredients needed for preparing the tart cream:

• Bettr chocolate pudding
• Sweetener (optional)
• 150 ml. water or plant-based drink

*see the recipe for preparing the pudding on the back of the package.
 

Ingredients needed for preparing the tart crust:

• 120 g Bio Klasa cashews
• 60 g Bio Klasa walnuts
• 2 tbsp Dragon Superfoods cocoa
• A pinch of Bio Klasa cinnamon
• A pinch of Gourmet Klasa salt
• 6 Bio Klasa dates
• 40 g Smart Organic maple syrup
• 1 orange

How to prepare tart with chocolate pudding and orange zest:
We will start by preparing the cream for our tart, namely Bettr's chocolate pudding. You can find instructions on how to prepare the product on the back of the package. Let's follow the steps for about two servings of pudding:

1.Pour about 20 ml of water or plant-based drink into a bowl and add part of the pudding mixture. Stir vigorously until completely dissolved.
2. Separately, add 130 ml of water and your desired amount of sweetener to a saucepan. Place the saucepan on the hob and stir until the liquid boils and the sweetener is completely dissolved.
3. Reduce the heat to low. Add the dissolved mixture, with which we started, in a thin stream to the heated mixture. Stir vigorously until it thickens sufficiently.
4. Once the desired consistency is achieved, remove the saucepan from the heat and let the pudding cool.

In the meantime, we get to preparing the crust. For this purpose, it is necessary to finely crush the cashews and walnuts to shape the crust more easily. You can use a blender if you have one; it will be much faster and more efficient. Then, add the cocoa, which will give an incredible chocolate taste and aroma to our dessert.

Cocoa itself is a very useful ingredient that we advise you to use in your daily life or at least in your monthly menu. It is rich in antioxidants, proteins, vitamins, and various types of minerals. Some of them are magnesium, iron, phosphorus, copper, manganese, calcium, and many others.

Cocoa powder is obtained after cocoa butter is extracted from cocoa mass. The remaining particles are ground into a very fine powder, which has a strong, memorable aroma and dark brown color. This is why our dessert has a rich color and smells incredible.

It's time to add the remaining ingredients like cinnamon, salt, and maple syrup. This syrup is very specific and is obtained only from Maple trees found in Canada and the USA. In the distant past, Native Americans used maple syrup not only as food but also as part of traditional medicine. They obtained it by making holes in the bark of Maple trees with their tomahawks and storing the flowing syrup in special containers.

Today, of course, much more modern and precise technologies are used for extracting this valuable syrup, but they are based on the same principle. The syrup is an excellent source of manganese and zinc. Manganese is an indispensable cofactor in many enzymes for maintaining energy and providing an antioxidant effect.

It's time to add the dates, breaking them into small pieces or mashing them well, adding the salt and orange juice. The liquids will help us shape the dessert into several mini tarts.

Finally, add grated orange zest, the quantity of which is entirely up to your preference. If you love the fresh aroma of orange, you can grate a larger amount of zest into our crust mixture.

After we have added all the ingredients and shaped our mini tarts well enough to then put the cream in them, we bake the crusts at 180 degrees until done. The crust should be well baked and not fall apart.

Once it's ready, it's time to let it cool for a few minutes. Once it has cooled, add the chocolate pudding to the center and sprinkle with cocoa for decoration.

For additional decoration, you can use any cream of your choice that is a different color from brown. That's all you need to prepare our tart with chocolate pudding and orange zest.

We hope you liked the recipe. If you want to see more dessert suggestions, you can find other tried-and-tested recipes in our blog. Thank you for cooking with Zelen!