Totally luscious Cuban Baracoa Chocolate Tart with Bee Pollen…


My chocolate hero is definitely Willie Harcourt Cooze, he who appeared in a Channel 4 documentary a few years ago, he who gave up everything to pursue his dream and produce the purest cacao in the world.

As soon as his unusual cylinders hit the Waitrose shelves just after the documentary, they disappeared within hours, all completely gone. We had to wait in further suspense until we got a glimpse of pure Cuban, Venezuelan Black and Rio Caribe ….. and I remember very well how I could not wait to get back home to try it …

What a story and I am full of admiration for him. To believe in a dream and to pursue it against all odds and then to escalate to stardom and prove everyone wrong, to prove wrong all those who did not believe in him during his journey to success. And the product is as magnificent as was promised!

So ever since his chocolate first hit the Waitrose shelves, I always keep a supply in my larder and love to grate pure cacao on my chili as instructed by Willie.

This morning I set about to make something for tea as we were expecting guests and this tart was created out of having a shortage of ingredients for a local chocolate tart that I planned to bake.

I can only say that it is seriously decadent, pure luscious luxury in your mouth. A wonderful chocolate crust brushed with local warm thyme honey encases a filling of ground hazlenuts, pure ground almonds and Willie ‘s Cuban Chocolate from Baracoa. This is cooled down and brushed with a ganache of chocolate then topped with a scatter of bee pollen that looks like gold specs on the dark chocolate, bright yellow gold dust……and the taste is as dramatic as the visual impact…

Willie, I am full of admiration for you … I should really call this Willie’s Cacao Tart …. In many ways truly a tart of dreams…

You will need a 12inch tart dish

Heat oven to 170 degrees

Baking time about 30 to 35 minutes. Prep Time 30 minutes

Ingredients for Sweet Chocolate Pastry
300g Flour
50g Cocoa powder
100g Sugar
100 g Butter
5g Baking Powder
3 drops Vanilla Extract
70 g Water

Sieve flour, cocoa powder and baking powder into a large bowl. Add the softened butter cut up into small pieces and rub in until it resembles fine breadcrumbs. Add the vanilla extract. Mix the sugar with water until it has dissolved and mix into the dry ingredients until they bind evenly. Wrap in cling film and leave to rest in a cool place for at least 15 minutes.

Ingredients for Chocolate Nut Filling

150 g Pure Ground Almonds
150 g Pure Ground Hazlenuts
200g Sugar
150 g Sweet crumbs from left over cakes crumbled up like breadcrumbs
4 eggs
150 g cream or evaporated milk
100g cocoa powder
2 tablespoons Thyme honey
6 large tablespoons Grated Chocolate, I used Cuban chocolate from Baracoa
4 drops Vanilla Extract
Tip of a teaspoon instant coffee

To finish : 150 g Dark Chocolate, 15 g cream and bee pollen to scatter

In a large bowl mix the ground almonds and hazlenuts, sugar and sweet crumbs. Add sieved cocoa powder, grated chocolate, vanilla, instant coffee and mix well. Finally add the well beaten eggs, evaporated milk or cream and mix with wooden spoon until the mixture is even. Test for a dropping consistency and if necessary add another egg.

Grease the tart dish. Open the rested pastry with a rolling pin on a lightly floured surface. Line the dish. Trim the pastry neatly and dock it with a fork. Spread the warm honey on the bottom of the pastry and then fill with the ground nut and chocolate mix. Take a spoon and dip in hot water and run over the surface of the filling to achieve a tidy finish. Bake in a hot oven at 170 degrees for 30- 35 minutes. When baked cool on a wire rack.

To finish off, melt 150g of Dark Chocolate and spread it on the tart. You can either use a palate knife but I like to brush it on with a large pastry brush in several layers. Decorate as desired. i have sprinkled bee pollen on mine and it looks beautiful. A sort of shabby chic beautiful, not perfect but somehow I think there is something very moreish about it. Store in an airtight tin. This tart will keep very well in an airtight container and in fact the flavour will improve.




A lovely afternoon, a most glorious Mediterranean island ….20130725-220429.jpg


3 responses to “Totally luscious Cuban Baracoa Chocolate Tart with Bee Pollen…”

  1. […] coconut base topped with 72% Rio Caribe Venezuelan Single Estate Chocolate by artisan cacao farmer Willie Harcourt-Cooze. The flavor of this chocolate is wonderful and the bitter complex tones compliment the sweetness of […]

  2. […] more of my recipes using Willie’s Cacao see Chocolate Tart with Bee Pollen using Cuban Baracoa Chocolate and Grown Up Chocolate Coconut Candy using Venezuelan Rio Caribe […]

  3. […] Cooze’s chocolate. He messaged me to say that it made sense to use bee pollen with my Baracoa Chocolate Tart because the honey notes in his Cuban chocolate compliment the bee pollen. And his approval […]

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