Raspberry Chocolate Tart

Chocolate Raspberry Tart
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Print Recipe
Chocolate Raspberry Tart
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe
Ingredients
  • For the Crust
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 to 3/4 cups softened coconut oil
  • 1 tablespoon maple syrup
  • pinch salt
  • For the Filling
  • 1/2 can coconut milk
  • 6 ounces bittersweet chocolate, finely chopped can substitute semi-sweet or other baking chocolate for a sweeter taste
  • ¼ cup raspberry preserves
  • 2 cups raspberries
Ingredients
  • For the Crust
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 to 3/4 cups softened coconut oil
  • 1 tablespoon maple syrup
  • pinch salt
  • For the Filling
  • 1/2 can coconut milk
  • 6 ounces bittersweet chocolate, finely chopped can substitute semi-sweet or other baking chocolate for a sweeter taste
  • ¼ cup raspberry preserves
  • 2 cups raspberries
Recipe Instructions
  1. Lightly spray a 9-inch pan with a removable bottom with coconut or canola oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together.
  3. Press evenly into the tart pan; set aside.
  4. Place chopped chocolate in a bowl.
  5. In a small saucepan, bring coconut milk to a boil.
  6. Pour hot milk over chocolate and stir until smooth and creamy.
  7. Stir in raspberry preserves.
  8. Pour the filling into the prepared crust.
  9. Garnish the top with raspberries.
  10. Place in refrigerator for 15 minutes before removing tart and bottom from pan.
Recipe Notes

Adapted from Bakerita.com

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