February 12, 2020


Gourmet Guide’s alternatarian cookery demo

Serves 8



1 packet Tennis biscuits / gluten-free biscuits

1t NOMU smoked chipotle salt

50g dark chocolate

75g butter


100g dark chocolate

25g cornflour

60ml full-fat milk

2C cream

50g NOMU cocoa

2T strong, instant coffee granules

75g Sweetly™

1t NOMU vanilla essence

2T Rio Largo olive oil

1t NOMU smoked chipotle salt

Roasted berries:

400g strawberries or blueberries

40g Sweetly™

zest and juice of a lemon

1T NOMU sumac

10g mint, chopped

1 vanilla pod, split and seeded

40ml water




  1. Process the biscuits, salt and chocolate in a processor.
  2. Mix with melted butter and line the base of a 23cm pie dish.
  3. Refrigerate whilst you make the filling.


  1. Break the chocolate into small pieces.
  2. Mix the cornflour and milk.
  3. Heat cream in a large pot with the chocolate, cocoa, coffee, sugar, vanilla, oil and salt.
  4. Whisk smoothly over medium heat until it thickens.
  5. Remove from the pot and add the cornflour and milk, whisking over low heat until the mixture thickens.
  6. Pour into a glass bowl, cover with a piece of baking paper to prevent a skin forming, and refrigerate for 10 minutes.
  7. Pour into biscuit base and refrigerate while making roasted berries.

Roasted berries:

  1. Preheat oven to 200C.
  2. Place all ingredients in a roasting pan and bake for 20 minutes. Cool.
  3. Carefully lift strawberries out and place in a dish.
  4. Discard the vanilla pod.
  5. Strain the liquor into a jug.
  6. Refrigerate before serving.


Serve slices of the chocolate tart with a few berries, and drizzle with the juice.

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