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Chocolate Quinoa Shortbread Crust Tart

We've got chocolate for days with this triple chocolate tart! As chocolate lovers, this tart is an absolute dream! Starting off with a stellar shortbread crust, we've got Suncore Foods® Snow Quinoa Flakes to add a deep, nutty flavor and an ever so slight chewy texture that we for sure want to turn into stand alone shortbread cookies to munch on! As for the rest of this gorgeously decadent trio, we have an unbelievably moist and dense cake that is just bursting with chocolate-y goodness and delicious goodness (because you guessed it, more of our Snow Quinoa Flakes!) and a silky smooth rich chocolate ganache with a deep flavor of coffee. The phenomenal dark hues of this tart are a gorgeous accent to any party in contrast to practically anything! Enjoy!


To Make the Quinoa Crust:
24cm diameter tart pan
1 3/4 cup regular flour
1/8 cup Suncore Foods® Snow Quinoa Flakes
1/4 cup icing sugar
100 grams cold solid butter
4 tbsp cocoa powder
Pinch of salt
1 egg (lightly beaten)

Cake Sheet:
20cm diameter cake pan
65 grams butter
50 grams sugar
85 grams beaten egg
65 grams self-raising flour
2 tbsp cocoa powder
1 tbsp Suncore Foods® Snow Quinoa Flakes
Pinch of salt

Chocolate Ganache:
240 grams chocolate of choice
160 grams heavy cream
20 grams dairy free butter (softened)
Pinch of salt
Pinch of instant coffee powder


1. To Make the Cake Sheet — Place butter in the bowl of a stand mixer with a wire whisk attachment, whip butter for a minute to loosen it; then add in all the sugar. Whip mixture on medium high speed until very pale and fluffy. Next, add in the eggs; whip until well incorporated. Add in sifted flour, cocoa powder, salt and Suncore Foods® Snow Quinoa Flakes. Mix until well incorporated. Transfer batter round baking pan lined with parchment paper, bake it in preheated oven (170 degrees Celsius) for 10-15 mins or until a toothpick insert and it comes out clean. Let the cake cool completely on a wire rack.

2. To Make the Crust — Place all ingredients in a food processor, pulse until everything is incorporated, do not over mix. Transfer dough to the desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.
Once done, store it in the chiller for 15 minutes to firm up. Meantime, preheat your oven to 180 degrees Celsius. Right before baking, pierce all over the bottom of the crust with a fork. Then bake it for 20-25 minutes. Remove it from the oven and let it cool on the wire rack while you make the filing.

3. To Make Chocolate Ganache — Place chocolate chips and coffee powder in a large bowl, set aside. Heat in heavy cream in a small saucepan until simmering. Pour in over the chocolate chips. Let it sit for a minute then stir with a wire whisk until mixture is fully incorporated. Stir in salt and butter until mixture becomes homogeneous.

4. To Assemble — Slightly trim the edges and the top of the cake sheet. Carefully transfer it to the tart shell. Pour ganache directly on top of the cake sheet. Gently tap the pan on the counter to release air bubbles. Transfer the tart to the chiller to set for about 3-4 hours. Enjoy!