Lucy Di Marino

Chocolate Tart

This four ingredient chocolate tart is the most delicious, wholesome dessert with a rich and creamy filling and a light and flaky pastry.



• 85 ml water
• 150 g cashews
• 175 g tapioca flour


• 45 g cacao powder
• 120 g cashews
• 180 g pitted medjool dates
• 190 ml water


In a food processor or high speed blender, process the tapioca with 100 g cashews until a fine flour has formed, stopping before the nuts release oil.

Blend the water and 50 g cashews into a smooth cream.

In a bowl, mix the flour and cream together well with a spoon and then knead by hand until a dough has formed.

Press into a tart dish and bake at 180°C for 20 minutes. Remove from the oven and allow to cool.

Blend the filling ingredients until completely smooth and fill the tart case. Refrigerate for 1 hour to set.