Chocolate Raspberry Tart

EPISODE 100

This easy-to-make tart comes together in well under 30 minutes. Its texture is somewhere between a mouse and a ganache, and it’s wonderfully rich and decadent despite being vegan and gluten free. I like to make it even more glamorous and serve it topped with coconut whipped cream and fresh raspberries. This is totally optional and very much not necessary to enjoy this dessert. Make sure to keep this dessert chilled until you serve it.

Ingredients – Crust
  • 2 cups walnuts
  • 2 tablespoons maple syrup
Instructions – Crust

Blitz the walnuts in the food processor until they’re in small bits, add the maple syrup, and blend until just combined. Now take a spring-form pan and cut a circle of parchment paper to fit the base. This is very important, as it will prevent the crust from sticking to the pan. Place the walnut-maple mix into the parchment-lined pan and use your hands to spread evenly over the base. You might want to wet your hands first to prevent too much stickage.

Ingredients – Filling
  • 1 can coconut cream/full fat coconut milk
  • 2 cans frozen raspberries*
  • 8 oz dark chocolate
  • 2 tablespoons maple syrup
  • Pinch of sea salt**

*Once you’ve poured out the coconut milk, use the can to measure out the raspberries forless clean up. You can also use a mix of frozen berries: strawberries, blueberries, blackberries, etc.

**Salt brings out the flavour in the chocolate so beautifully, trust me on this one.

Instructions – Filling

Combine the coconut milk, raspberries, chocolate, maple syrup, and sea salt in a pan and heat over medium heat, until the chocolate is melted and the mixture is homogenous. Stir as needed. Pour into the crust, and place in the freezer to set for around 2 hours. Then serve immediately, or if you’re making this in advance, thaw in the fridge for 30 mins to 1 hour (depending on how cold your freezer is or how solid your tart is).

Before you pull the sides of the pan away from the base, run a knife along the sides of the cake. If you’re transferring the dessert to to a cake stand, do it while the tart is as cold as possible. Apply confidence as you move the cake (on parchment) to the cake stand and then slowly peel back the paper, shifting the tart as needed in order to do so. Keep in mind that the first slice is not the easiest to get out, but it’s smooth sailing from there. As previously mentioned, feel free to garnish with coconut whipped cream and fresh raspberries. Yum.

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