Colin’s Birthday Chocolate Ganache Raspberry Tart
Author: Sweet Green Kitchen’s Jen Jones
Tart Crust – adapted from the blog the suburban girl gone country
1 cup Almond Meal
1 cup Oat Flour
¼ teaspoon Sea Salt
3 Tablespoons Coconut Oil
2 Tablespoons Maple Syrup
1 Tablespoon Water
½ teaspoon pure Vanilla Extract
Chocolate Ganache Filling – adapted from Giada’s Feel Good Food – vegan chocolate truffles
2/3 cup Cashew Cream – recipe follows
2 cups semi sweet or bittersweet chocolate – chips or chopped from bars, dairy free if needed (Ghiradelli 60% cocoa, is what I use, which are not dairy free)
1 teaspoon pure Vanilla Extract
1 Tablespoon Maple Syrup
Raspberry Cream Filling
1 cup fresh or frozen Raspberries
2 Tablespoons Raspberry Jam (seedless if you prefer)
1/3 cup Cashew Cream
For the crust:
Preheat oven to 350 F.
In a medium bowl combine, Almond Meal, ½ cup of the Oat Flour and salt. Next add in Coconut Oil, Maple Syrup and Vanilla. Mix completely with a fork, then add in the remaining half cup of Oat Flour and the water. Continue to mix with a fork until the mixture resembles wet sand.
Lightly coat a tart shell (I use a 10 inch one with a removable bottom) with a little extra coconut oil and then pour in the crust mixture. With clean hands (you could also use a piece of wax paper or parchment), press the crust into the shell, pushing up the sides until it is even all around the sides and bottom.
Bake in preheated oven for 15 minutes. Note: if you wish to use the crust for a tart with a baked filling, only bake the tart for 8-10 minutes before filling and baking again. Either way, allow the tart shell to completely cool before filling.
For the Cashew Cream:
Soak 1 cup Raw Unsalted Cashews in 1 cup water for at least two hours or overnight. In a high powered blender, blend soaked Cashews and Water about 1 minute until creamy.
For the Chocolate Ganache:
In a bowl over a small pot with slightly simmering water, add Chocolate and 2/3 cup of the Cashew Cream, stir occasionally until the chocolate is completely melted and combined with the cashew cream. Once the chocolate is melted and thoroughly mixed with the cream, remove from the heat and add in Vanilla and Maple Syrup. Allow to cool.
For the Raspberry Cream:
In a medium saucepan over low to medium heat, add in Raspberries, Jam and 1/3 cup Cashew Cream. Stir and gently press the raspberries to break them up until everything is melted together. If you don’t like the texture of the raspberry seeds (which I don’t mind at all), strain cooled raspberry cream through a small strainer, otherwise use the cream as is.
Finally to assemble the tart: (really the recipe comes together pretty quickly)
Pour about half of the cooled chocolate ganache into the cooled tart crust. Carefully spread the ganache to completely cover the crust. Chill for about 15 minutes in the fridge.
After 15 minutes, spread all of the raspberry cream over the ganache. Place in the fridge to chill again.
After another 15 minutes, spread the remaining chocolate ganache over the chilled tart. I leave about ½ inch of the raspberry cream around the edges exposed without covering in ganache.
Chill again in the refrigerator, this time for at least an hour to allow the ganache to fully firm up.
Serve the tart with fresh raspberries and cream. If you don’t need to keep your dessert vegan or dairy free, lightly sweetened fresh whipped cream is a perfect accompaniment. Otherwise, whip up the remaining cashew cream (you should still have about 1/3 to ½ cup left) with a bit of maple syrup and serve that alongside the finished tart OR double the raspberry cashew cream recipe and use the leftover as a topping. Raspberry sorbet would also be really good.
If you don’t have almond or oat flour, each can easily be made using whole or slivered almonds or whole oats ground in a high powered blender or food processor. I also like using Organic baby Oatmeal cereal in place of oat flour.