Chocolate and Maca Tart with Pistachio Base

Servings: Serves 8


For the base

For the tart

For the garnish

3 tsp
freeze-dried raspberries

8-inch tart case



To make the base, add the biscuits, cocoa powder and pistachios to a food processor and blend to a fine breadcrumb consistency. Stir in the butter until the mixture comes together. Press this into the bottom of the tart case and place in the fridge to set.


For the tart topping, add the milk, sugar, cornflour and maca powder to a saucepan and whisk together. Bring to the boil while whisking until the mixture is smooth and has thickened. Pour the hot mixture over the broken chocolate pieces and stir until the chocolate has completely melted.


Pour the topping onto the base and place into the fridge for 3-4 hours until completely set. Garnish with the raspberries and pistachios before serving.


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