February 12, 2020


Gourmet Guide’s alternatarian cookery demo

Serves 8



1 packet Tennis biscuits

1 t chilli salt

drop of liquid smoke

50 g dark chocolate (preferably Valrhona)

75 g butter


100 g dark chocolate (preferably Valrhona)

25 g corn flour

60 ml full-fat milk

2C cream

50 g cocoa

2 T strong, instant coffee granules

100 g castor sugar

1 t vanilla essence

2 T olive oil

1 t smoked chilli salt

1 drop liquid smoke

Roasted berries (strawberries, blueberries, or raspberries):

400 g strawberries or blueberries

zest and juice of a lemon

1 T sumac

10 g mint, chopped

1 vanilla pod, split and seeded

40 ml water


yoghurt for serving



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


  1. Break the chocolate into small pieces.
  2. Mix the corn flour 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 corn flour 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 200°C.
  2. Place all ingredients in a roasting pan and bake for 20 minutes. Cool.
  3. Carefully lift berries out and place in a dish.
  4. Discard the vanilla pod.
  5. Strain the liquid into a jug.
  6. Refrigerate before serving.


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

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