This post might seem a little out of place following my entries on meal prepping and exercise, but bear with me. I’m in search of happy moderation…no legalistic deprivation here, I’m afraid. You’ll have to look elsewhere for that.
So, onward. One of my goals this year is to bake more. My mother, bless her, has a rather severe gluten allergy. Which, sadly, means she has to miss out on the vast majority of baking expeditions upon which I embark. Not so this week! The recipe below is grain-free, egg-free, and could be made dairy-free quite easily by selecting the proper chocolate. You dairy-free folks know what I’m about here, so I won’t go into any more detail. Oh, yeah…and you don’t even have to actually bake this tart. It’s amazing. Read on!
1.5 cups almond flour (not almond meal and not too coarse a grind…this varies from brand to brand, so keep a keen eye out. If it’s too coarse, the crust won’t hold together)
0.25 unsweetened cocoa (I used Hershey’s)
0.25 cups coconut oil (melted)
1-2 tablespoons agave, maple, or honey syrup (I found my crust tasted a little too bitter with just 1T, so I increased it. I’d recommend you follow your palate on this one)
pinch of sea salt
0.5 cup full-fat coconut milk (from a can, preferably. The carton stuff won’t do, really)
6-8oz chocolate (again, follow your palate here. I used high-quality semi-sweet chips. Choose wisely, my children)
1 jar raspberry all-fruit spread (must be 100% fruit. The original recipe called for a quarter cup, but I used the whole thing and loved the result. You do you.)
2 cups raspberries (I bought a single package that I THOUGHT was plenty, but it wasn’t nearly enough to cover the whole top of my tart. Err on the side of too many raspberries, mmk?)
Gather your ingredients.
In medium bowl, stir together the flour, cocoa, and salt. Melt the oil and stir it together with the syrup of your choice. Pour your liquid over the dry ingredients and mix until incorporated.
Press firmly into an oiled (I used coconut oil spray) tart pan with a removable bottom. Refrigerate while you prepare the filling.
For the filling, bring the coconut milk just to the edge of boiling, then pour over your chocolate. Count to three, then stir until the chocolate is completely melted. Add the raspberry spread. It didn’t incorporate fully for me–melting it might help–but the result was random swirls of bright raspberry flavor in the chocolate filling which was actually really nice. (shrug) Pour into your chilled crust.
Lovely. Now here’s the part where I tell you to do as I say, not as I did. I strongly recommend chilling your tart until it firms up a bit before adding the fresh raspberries. Otherwise they turn and sink and don’t look quite as pretty. Like mine. Also, buy more raspberries than I did. Sigh.
Yes, I know my pictures aren’t beautiful. If you want to see how gorgeous this tart can actually look, please check out the original recipe. Her photos are stunning and really do the dish justice.
Anyway, give the tart a good chill (I was impatient, so I stuck mine in the freezer for a bit to speed things up), slice, and enjoy. It’s really, really delicious. Promise.
Happy week, everybody!