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Blackberry Chocolate Tart

swirled with coconut cream

Story by The Cupboard June 24th, 2016

Not much needs to be said about this one. It’s decadent, creamy, has the right amount of sweetness, and is made with all whole ingredients. The blackberry layer gives the dessert a nice refreshing bite to it. I typically (confession) don’t like fruit mixed with chocolate, but this dessert just has the perfect balance between being richly chocolate and light in its fruitiness. Perfect for summer.



1 cup, packed, dates
1 cup coconut shreds, toasted
1 tbsp flax, ground
1 tbsp cocoa or cacao
1 tsp coconut oil
big pinch of sea salt

Blackberry Filling
1 cup blackberries
1 tbsp lemon juice, about 1/2 lemon squeezed
1 1/2 tbsp chia seeds
2 tbsp coconut cream

Chocolate Filling
4 oz bakers chocolate (113 g)
4-5 tbsp maple syrup, depending on sweet preference
1 tsp vanilla extract (pure and organic preferably)
pinch of sea salt
big pinch of cardamom, optional
big pinch of nutmeg, optional
1 can coconut milk, refrigerated over night

Coconut Cream
1 can coconut milk, refrigerated over night
1 tsp vanilla
1 tbsp maple syrup, or other liquid sweetener



Total Time to execute: 30-45 minutes

How To Make Coconut Cream
1. Place the cans of coconut milk in the refrigerator for anywhere from 3 hours to overnight. The time needed in the fridge highly depends on the brand of coconut milk you buy. I use Native Forest which tends to have a nice layer of cream already.
2. When the cans have chilled, flip them upside down and open them up (so you’re opening what would be the bottom side). You’ll see that the coconut milk has separated into its water and cream components. Pour off the water into a jar for later use. The cream left at the bottom is what I refer to in this recipe.
3. Note: There are 2 cans of coconut milk called in this recipe and you may take the 2 tbsp called for in the blackberry filling out of one of these cans (it doesn’t matter which one).

1. Lay the shredded coconut on a baking sheet, toast for 10 minutes at 300 F. This is an optional step and you are welcome to use un-toasted coconut shreds. The crust is just as tasty.
2. In a food processor, add in the dates. Blend until the dates turn into a paste, about 30 seconds. Add the remaining ingredients. Pause between pulses to scrape down the sides with a spatula. Blend until thoroughly mixed. The dough should stick together when pressed between your fingers.
3. Take a 9 inch springform pan, cut a circular piece of parchment to line the bottom (you may also line the sides and/or use plastic wrap if desired). If a glass pie pan is what is available to you, place a small piece of parchment on the bottom and line the whole thing with a large piece of plastic wrap.
4. With your fingers, press the crust down into the pan, covering the bottom of the pan evenly. You want this section to be the bottom layer of the tart but have a small lip up on the sides to catch the blackberry filling. View the photos below to get a visual.
5. Chill in the freezer while you make the fillings.

Blackberry Filling
1. Place the blackberries in a gently heated skillet. Stir occasionally and cook for 2-3 minutes until the fruit becomes warm and soft. Transfer to a food processor with the remaining ingredients. Blend the mixture. You may pulse it if a chunkier filling is desired. Otherwise blend until it is smooth and most of the larger chunks have been broken down. Set to the side for 10 minutes. This allows the chia seeds to thicken the filling.
2. Pour the filling into the springform pan. Take a spatula to evenly distribute the blackberry mixture. Place back into freezer.

Chocolate Filling
1. Bring a double broiler with a generous amount of water up to a boil. On medium heat, add in the baker’s chocolate, and allow to melt (about 5 minutes). When the chocolate is almost entirely melted, turn off the heat, add in the sweetener, vanilla, salt, and optional spices. Stir with spatula or whisk.
2. Transfer the chocolate into a bowl, add in the coconut cream and 1 tbsp of coconut water from one of the cans. Mix with an electric hand mixer until smooth and creamy. Taste, make any desired adjustments. It should be rich, sweet, and not bitter. Set to the side.

Coconut Cream Filling
1. Take the other can of coconut cream, place it in a separate bowl. Add the sweetener, vanilla, and with an electric hand mixture blend together. This comes together quickly and it’s best to be mindful to not over mix it. About 15-30 seconds should be enough.
2. Pour the chocolate filling into the pan, spread it evenly with a spatula. Next, scoop the coconut cream filling into the center. With a knife or chop stick, move the cream filling in a swirling manner. I tend to make wiggling and circular lines with the cream. The idea is not to entirely incorporate the cream, but to leave chunks throughout the tart.
3. Place tart back in the freezer. When you’re ready to enjoy it, allow it to come to room temperature (about 20 minutes).

To remove from springform pan and serve:
To release the tart from the springform, take a kitchen towel and run it under hot water. Slide it along the outside walls of the pan. Repeat until you can begin to see the chocolate melting along the edges. Then, undo the spring lever, place one hand underneath the tart and gently lift the tart up out of the springform pan. If you see the tart separating from itself, then repeat the first step until you can easily undo the lever without damaging the dessert. You may gently slide the tart off the bottom piece onto a plate or cake platform.

Slice with a sharp knife. Serve with fresh berries.

Footnote: Ceramics by Totem in San Francisco, CA
San Francisco, CA, United States