How To Make A Chocolate Cherry & Raspberry Tart

Please note this recipe contains oats, which can affect those with coeliac disease.

Ingredients:

For the base 
- 160g pecans, roasted
- 125g fresh raspberries 
- 125g fresh cherries, halved and stones removed
- 10 dried pitted dates
- 125g oatcakes (or substitute for rolled oats)
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 3 tbsp extra virgin coconut oil, melted
- 2 tbsp cacao powder
- Pinch of sea salt

For the filling
- 4 medium ripe avocados, pulp only
- 6 tbsp maple syrup
- 3 tbsp date syrup (or more maple syrup)
- 6 tbsp cacao powder
- 3 tsp vanilla extract
- Pinch of sea salt
- 4 tbsp extra virgin coconut oil, melted
- 100g dark chocolate

Extra: pecans, cherries, raspberries, chocolate and flowers for decoration.

Method:
1. For the pecans: preheat the oven to 180C and dry roast the pecans for about 4 minutes, or until they are a shade darker and aromatic – watch them carefully as they burn very quickly. Leave to cool.
2. In a food processor, blitz the pecans, followed by the dates for a few seconds, then add the rest of the ingredients for the base and blitz until everything is very finely chopped and sticks together when pressed between your fingers. Very firmly press the mixture into a 20cm-diameter spring form tin, so that you have an even, smooth and compacted base for the tart. Place in the freezer to set for 15 minutes.
3. Meanwhile, prepare the filling by combining all the ingredients in a food processor, apart from the dark chocolate, then blitz until completely smooth, scraping down the sides as you go. 
4. Take the base out of the freezer and scatter with fresh raspberries and cherries (saving some for decoration), followed by grated chocolate, and then pour the mixture on to the set base and smooth out the top. Place in a fridge to set for a few hours.
5. When ready to serve, remove the tart from the spring form tin and place it on a large plate. Decorate with grated chocolate, crushed pecans, fresh cherries, raspberries and flowers. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.