Skip to content
SERVES: 12 PREP TIME: 1 hour SET TIME: 4 hours
Crunchy pastry, sweet caramel, and hidden greens ganache. The perfect treat with an afternoon tea or after dinner dessert.
METHOD
Chickpea Pastry
Preheat the oven to 180 degrees Celsius
Place all the dry ingredients for the pastry into a bowl and add the butter, cut through the butter with a knife to distribute it through the flour and then use your fingertips to lightly rub the flour into breadcrumbs.
Once a fine crumb has been achieved add the cold water and bring the pastry together with your hands, it should easily roll into a ball without too many cracks if it is still dry add a little more water a tbsp at a time until a roleable consistency is achieved.
Grease a tart tin, with a removable base, with a little butte.
Roll the pastry between to sheets of baking paper to 3-4mm thick and then carefully lift it into the greased tin. If it breaks don’t worry and patch it up with the remaining pastry.
Bake the pastry for 15 minutes, until golden and cooked through and then take it from the oven and leave to cool while you make the caramel.
Seed Caramel
For the caramel, simply add the soaked dates and mix in a food processor, then blend until smooth. Add tahini and blend again until everything is well combined and caramel like. Finally steam in the oil, which helps it to set.
Spread over the base and put into the fridge while you made the ganache.
Hidden Greens Ganache
For the ganache, grate or finely chop the chocolate and place into a heatproof bowl, bring the milk up to a boil in a saucepan and when boiling, gradually pour over the chocolate, stirring to combine.
This will begin to melt the chocolate, so stir continuously until you have a glossy ganache. Finally, add the Udo’s oil, greens and seasoning with salt stirring to ensure it is silky smooth.
Pour the ganache over the lightly set base and leave it to set for at least 3-4 hours in the fridge. Cut the cake into pieces as needed and store in a sealed container in the fridge for up to 5 days
