Happy Pi Day everyone!
As two physicists and food-lovers, we knew we had to come up with a tasty pie on this geekiest of days! This pie had to be RV-worthy as well; being without an oven to bake a pie, the options are somewhat limited. After brain-storming a few ideas, this is what we came up with…
The J-Tree Chocolate Strawberry Tart
The Joshua Tree Farmers Market provided us with the biggest, juiciest strawberries, and we had some hazelnuts, oats and dates already in the pantry. And what is the weakness of the Pearson Household? Yes, peanut butter (but not ideal for this particular dessert). The second weakness? Chocolate. Dark, dark chocolate. Jonty thought a chocolate ganache would work well, I didn’t disagree!
The tart crust is hazelnuts, oats, dates and maple syrup, all mixed together in the Blendtec food processor. We’re not hooked up to electricity at the moment, so we had to fire up the generator. It was definitely worth it – super easy!
The ganache is made by heating cream and then pouring over the broken dark-chocolate pieces, and stirred until combined – super easy!
The strawberry reduction is like it sounds: a bunch of strawberries reduced over medium heat until they break down and thicken. We added a touch of maple syrup to taste, then reduce until it’s a similar consistency as the ganache – super easy!
Finally, put it all together! Tart crust, ganache, strawberry reduction, then sliced strawberries on top.
We put the pan into the freezer for 5 minutes after each layer to stop them blending together. As luck would have it, the ONLY pan we brought fits EXACTLY into the freezer! It’s like the Pie-Gods were smiling upon us today 🙂
Because we’re responsible adults, we had a super-tasty salad for dinner.
- Serves: 4 - 6 slices
- Serving size: 1 slice
- Calories: 345
- Fat: 14.2 g
- Saturated fat: 6.6 g
- Carbohydrates: 55.4 g
- Sugar: 35.9 g
- Sodium: 9.9 mg
- Fiber: 6.4 g
- Protein: 5.8 g
- Cholesterol: 18.5 mg
- ⅓ cup hazelnuts
- ¾ cup large-flake oats (gluten-free, if necessary)
- 5 large Medjool dates, pitted
- 2 tbsp maple syrup
- Pinch sea salt
- 100 g dark chocolate (we used 90%)
- 100 ml whipping cream
- 2 cups strawberries, chopped
- 1 tbsp maple syrup (or to taste)
- 5 - 6 Strawberries, sliced, to top (if desired)
- Make the strawberry reduction first, in order to let it cool enough to spread over the chocolate ganache.
- Place the strawberries into a pan and let reduce over medium-low heat (about 10 minutes), stirring regularly. Add a sweetener, if desired. We added about a tablespoon of maple syrup.
- Remove from heat and leave to cool. The reduction should thicken slightly as it cools.
- Pulse the hazelnuts in a food processor until finely chopped. Add the oats and dates, pulse again. Finally, add the maple syrup, one tablespoon at a time and pulse until the mixture comes together into a ball.
- Press the dough into a parchment-lined pan (we used a 6x10-inch pan).
- Place the pan into the freezer until the ganache is made.
- Place the cream into a heavy-bottomed pot. Gently whisk the cream over very low heat until it just starts to simmer.
- Pour the cream over broken chocolate pieces and stir until the chocolate melts.
- Let the ganache cool slighly before assembling the tart..
- ~To assemble the tart:
- Remove the crust from the freezer and pour the slightly-cooled ganache over the tart crust. If necessary, place this back in the freezer until the strawberry reduction as cooled.
- Once cooled, spread the strawberry reduction over the ganache.
- If desired, top the tart with thinly-sliced strawberries.
- Place into the fridge until ready to serve, preferably 2 hours.
Enjoy this No-Bake Chocolate Strawberry Tart!