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Ginger & Blackberry

Chocolate tart
Base: ⠀
100g almond flour ⠀
2 tbsp maple syrup ⠀
50g melted dark chocolate ⠀
Pinch of salt ⠀

Ganache: ⠀
80g melted dark chocolate ⠀
40g plant-based milk of choice ⠀
1/2 tsp ginger

Blackberries to decorate
1. Mix all the base ingredients, let the mixture stand in the fridge for about 10 minutes to thicken. ⠀
2. Press the base into the tartlet forms and shape the crust. ⠀
3. Let the crust set in the fridge for about 20-30 minutes. ⠀
4. Mix ganache ingredients. ⠀
5. Take the tartlets out of the forms. ⠀
6. Pour ganache on top of the tart crusts. ⠀
7. Decorate with blackberries, I used frozen ones which thawed as the rest of the tartlets were setting. ⠀
8. Move the finished tartlets to the fridge until the ganache is set.

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