225g Plain Flour
100g Cold Butter, Cubed
Pinch of Salt
2-3 tablespoons Cold Water
200g Full Fat Mascarpone Cheese, Room Temp.
50g Coconut Oil Melted
50g Cocoa Powder
45g Acacia Honey
1 handful of Raspberries
handful of Chopped Pistachios
Icing Sugar for Dusting
In a large bowl, stir together the flour and salt. Using your fingertips, gently work the cubes of butter into the flour and salt until the mixture resembles breadcrumbs.
Add the cold water into the mixture and gently work it together using your hands until it forms a ball of dough. (Remember not to work the pastry too much at this stage or it will become elastic and chewy. We want it to be crumbly and short). Flatten the dough and wrap it with cling film, and refrigerate for at least 30 minutes, or until firm.
Remove the dough from the refrigerator. Dust the work surface with flour and roll out the dough with a rolling pin. Roll the pastry until it is about a thickness of a £1 coin. If it tears, don’t worry, just push it back together.
Drape it over the rolling pin and lay it onto a 9" round tart tin pressing it into the edges and corners. Don't cut off the edges just yet.
Heat the oven to 200C or 180C for a fan assisted oven. Line the pastry with a baking parchment, and fill with baking beans. This will help the tart keep its shape and stop the pastry rising up when it is cooked. Put in the oven to bake for 15 minutes. Remove the sheet and beans, then bake for a further 5 minutes. Remove the tart from the oven, take a sharp knife and cut off the excess pastry, then set aside to cool while you make the filling.
In a large bowl, add coconut oil and place in the microwave until it melts. Remove, and stir in the mascarpone cheese, cocoa powder and honey until well combined and consistent. Then add in chopped pistachios and mix until blended.
Pour the mixture into the tart shell and decorate with raspberries and chill in the fridge for 3 hours, or until set.
Just before serving, dust with a bit of icing sugar and enjoy!