Gingery Decadent Chocolate Raspberry TART - alive magazine
To say this tart is decadent and delicious seems a little cliché. How could it not be when you unite rich chocolate ganache with in-season fresh fruits?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Food processor
- Tart pan
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Refrigerator
Ingredients
- 4 Medjool dates, pitted
- 1 cup (250 mL) almond meal
- 1/2 cup (125 mL) oat flour
- 1/2 cup (125 mL) unsweetened medium shredded coconut
- 3 Tbsp (45 mL) unsweetened cocoa
- 1/4 tsp (1 mL) sea salt
- 3 Tbsp (45 mL) coconut oil, melted, plus extra for greasing pan
- 10 oz (285 g) 70% dark chocolate
- 1 cup (250 mL) full-fat coconut milk
- 2 Tbsp (30 mL) maple syrup
- 1 tsp (5 mL) pure vanilla extract
- 2 Tbsp (30 mL) very finely diced candied ginger, plus extra for garnish
- Assorted fresh fruits (optional)
- 1/4 tsp (1 mL) flaked sea salt
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