Chocolate Raspberry Tart

    0
    1444
    Chocolate Raspberry Tart
    Rate Recipe!
    Votes: 1
    Rating: 3
    You:
    Rate this recipe!
    Print Recipe!
    Print Recipe
    Chocolate Raspberry Tart Rate Recipe!
    Votes: 1
    Rating: 3
    You:
    Rate this recipe!
    Print Recipe!
    Print Recipe
    Search Recipes by Course or Cuisine!
    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
    • ¼ cup raspberry preserves
    • 2 cups raspberries
    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

    Substitute semi-sweet or other baking chocolate for a sweeter taste
    Adapted from Bakerita.com

    Search Recipes by Course or Cuisine!
    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
    • ¼ cup raspberry preserves
    • 2 cups raspberries
    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

    Substitute semi-sweet or other baking chocolate for a sweeter taste
    Adapted from Bakerita.com

    LEAVE A REPLY