Chocolate & Raspberry Tart
This summer I was fortunate enough to collaborate with the Landmark Group as part of their Beat Diabetes initiative to create a cookbook showcasing easy, quick and healthy recipes. Encouraging people to simply substitute whatever ingredients and methods of cooking that they can, for healthier alternatives.
To learn more about my collaboration with the Landmark group, Beat Diabetes and Homey's Guide to a Healthy Ramadan:
I’ve never been extremely health conscious about my diet and being a pastry chef by profession didn’t help much. So this was a definite challenge for me, to create 20 healthy recipes out of which 4 had to be desserts… With no refined sugar… and minimal gluten & dairy. But it taught me that good food doesn’t need to be complicated, expensive and time consuming to make. Below is one of my favorite recipes from the cookbook. It's gluten free, dairy free, refined sugar free (depending on what % chocolate you use) and absolutely delicious!
Switching out some wheat flour for almond flour to make tart shells or dough is my favorite swap! This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. Rolled oats instead of instant quick-cooking oats is another easy switch. They are rich in B vitamins, calcium, protein, and lack the added sugar that often comes with instant varieties. And of course avoiding refined sugar by replacing it with more natural sweeteners like maple syrup and honey. Coconut milk to make the ganache for the tart makes the final product dairy free, and who doesn’t love a subtle coconut-y aftertaste?!
Prep Time: 20 minutes
Cooking Time: 20 minutes
(10 inch tart pan with removable base)
For the crust:
1 cup almond flour
1/4 cup shredded unsweetened coconut
½ cup old fashioned rolled oats
3 tablespoons hazelnuts
2 tablespoons maple syrup
Pinch of salt
4 tablespoons coconut oil (solid)
For the filling:
400ml coconut milk (approx 1 can)
350g bittersweet chocolate (cocoa percentage of your choice), cut into small pieces
Honey or maple syrup to taste
2 cups fresh raspberries for garnish
- To make the crust. In a food processor combine all ingredients and pulse until coarse crumbs form and the mixture holds together when pressed. Using your fingers, press the dough evenly onto the pan and up the sides.
- Line the tart shell with a sheet of aluminum foil, with the edges hanging over the sides of the tart pan. Place ceramic pie weights onto the foil. Or rice, beans, quinoa etc. this is just to stop it from shrinking/bubbles forming on the base. Blind bake for 15 minutes. Remove from the oven, lift the foil and weights out of the pan. Continue baking the tart shell for 15 minutes, until golden brown in color.
- To make the chocolate ganache, heat the coconut milk until it boils, immediately remove from the heat and pour over the chocolate. Leave for 30 seconds and then stir to combine. Add honey to taste. Cool to room temperature and pour into the tart shell. Refrigerate until set.
- Garnish with fresh raspberries and serve chilled.