Date & coconut crusted dark chocolate tart

Place the dates in a food processor and blend until a smooth paste forms. Add the coconut and blend for 30 seconds until combined.

Remove date mixture from the blender and line the greased base of a 20cm tart tin. Place in the fridge until needed.

Chop the dark chocolate very finely.

Place the milk in a pot in on the stove and bring to the boil, then pour over the chocolate and let it melt. Allow the chocolate milk to cool.

Whisk your eggs and add them slowly to the chocolate mixture, mixing well after each addition.

Take tart tin out of the fridge and pour dark chocolate mixture into it.

Bake in the oven on 155°C for about 30 minutes. The chocolate mixture should be set, but still have a slight wobble in the middle.

Remove from the tin and decorate with fresh berries just before serving.

Serves: 14, Preparation time: 20min, Cooking time: 30min

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