A generous portion of fresh blueberries and a good splash of black currant liqueur make these chocolate tartlets irresistible–serve dusted with cocoa powder or icing sugar. I have played with crust both with a buttery rich pastry and an unbaked healthy energy bar mixture. They were both very delicious!
- Press the prepared crust mixture into the base and sides of the four 12-cm tartlet moulds with removable bottom or one 28-cm. Cover with plastic film and chill until ready for use.
- Blend the fresh blueberries in your mixer until smooth. Cut the vanilla bean in half lengthwise and scrape out the seeds.
- Chop chocolates into smaller even chunks and add into a large bowl. Place blueberry puree, soya cream, vanilla seeds and bean in a saucepan over a medium heat. Bring it to a simmer. Pour the hot blueberry-soya mixture over the chopped chocolate and let it sit for one minute. Stir until the chocolate has completely melted and smooth.
- Now add in coconut oil, black currant liqueur and blueberry syrup. Stir until well combined and smooth. Pour the berry-chocolate mixture into the prepared tartlet crusts and chill at least 4 hours or overnight.