About this Chocolate Goji Tart
Not a Brownie. Got it. I originally called this a ‘brownie’ and one of my sweet dinner guests politely commented that ‘this is delicious, but it’s not a brownie’. Got it. She also isn’t vegan or plant-based so she had a pretty solid definition of what a brownie represents to most people. Point taken, not a brownie. Really, it’s a hybrid of a raw cookie, cake and tart. The important thing is it’s good and takes most desserts to school in terms of health!
Goji Berries: Also called wolfberries, these anti-oxidant jacked dried berries are available everywhere here in Taiwan. They can be pricey but a little goes a long way. There is ½ cup in this recipe and, although I can’t confirm because I haven’t tried it, you could probably sub dried apricots or mulberries if that works for you!
Two layers: I love the ou-ah factor of two layers. Looks fancy but isn’t really!
Bread Pan: I like the interesting and unexpected shape of these Chocolate Goji Cookie Tarts. It’s not the usual kind of pan you use to set a cookie or tart but here it works and makes for easy presentation. I’ve cut the tart into triangles, you can try squares too!
Sharp Knife, Clean Cuts: It’s really important here to freeze the tart before cutting and also to wipe your sharp knife in between slices. This ensures clean slices and less cake loss through crumbling.