DARK CHOCOLATE, LIME AND COCONUT TART

The chef at the Quarters at Riccarton House, Sam Marchant, oversees the daytime restaurant and also heads up the kitchen when hosting events.

With menus reflecting the seasons, daily lunches are created from the restaurant planter boxes or utilise the local produce from the onsite Christchurch Farmers’ Market, which operates every Saturday in the historic grounds.

Tailored menus are also created for weddings, anniversary dinners, cocktail events, whisky and gin nights, all held in the historic quarters of Riccarton homestead. 

This indulgent tart ticks all the boxes: decadent, gluten- and dairy-free, vegan if you omit the mascarpone garnish and use the maple syrup instead of the honey. A staple on the menu at The Quarters, try it for your next dessert. 

SERVES 6 

 Pastry 

150gm ground almonds 

75gm walnuts, ground 

Zest of 2 limes 

50ml coconut oil 

50ml maple syrup or good local honey 

Filling 

400ml coconut cream 

400gm 70 per cent dark chocolate 

Pinch of sea salt 

To serve 

Mascarpone 

Lime zest 

Pistachios 

Freeze-dried berries 

In a food processor, pulse the ground almonds, walnuts, and lime zest until combined. 

Meanwhile, slowly heat the coconut oil and honey (or maple syrup) until melted, then add to the nut mixture and pulse until mixture resembles sticky breadcrumbs. 

Line a 24cm round baking tin with baking paper. Press the mixture into the tin, pressing up the sides slightly and bake at 180°C for eight to 10 minutes or until golden. Remove from oven and let cool. 

Meanwhile, heat the cream until just simmering. Place the dark chocolate in a large bowl, then pour over the hot cream. Let it sit for a minute, then whisk the mixture from the inside out until smooth, add the salt and give a final whisk. 

Pour the melted chocolate mixture into the baked pastry case and chill for two to three hours until set. 

Serve in slices with mascarpone, chopped pistachio, extra lime zest, and freeze-dried berries.