White Chocolate Dark Chocolate Raspberry Tart
Years ago, one of my family’s favorite desserts was a white chocolate, raspberry, chocolate tart. I have been thinking about it lately and decided that I was going to make a raw version to bring to the 4th of July celebration at my friend Kim’s house. I was the only raw food person there but I sure wasn’t the only person who loved the dessert. It was a huge success.
If you want a light crust, like in the picture, you will have to peel the almonds. This is actually very easy once they have been soaked. The skins pop right off. This beautiful dessert looks like you spent hours in the kitchen but actually comes together very quickly. You can find raw cacao butter in the Rawmazing Store here: Rawmazing Store.
White Chocolate Dark Chocolate Raspberry Tart
MAKES ONE 8-INCH TART
Crust
- 1 cup almonds, soaked 6 hours, drained and peeled
- 1/4 cup coconut oil, melted
- Process almonds in food processor until finely ground.
- Add coconut oil and pulse until well combined.
- Press mixture in the bottom of a 8-inch tart pan.
- Place in refrigerator.
Filling
- 2 cups cashews, soaked at least 6 hours, drained
- 1/3 cup agave nectar
- 1/2 cup cacao butter, melted
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 2 pints raspberries
- Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.
- Process until very smooth. You can also use a Vitamix.
- Spread a thin layer of the filling on the crust.
- Place a layer of raspberries over the filling. Pack them tightly.
- Pour the rest of the filling mixture over raspberries.
- Refrigerate.
- Top with layer of Chocolate Ganache*
*Chocolate Ganache recipe here: Chocolate Ganache
Other similar recipes can be found here: Desserts
Rachael wrote on August 5, 2012
Can I substitute the 1/2 cup cacao butter for coconut oil? (I don’t have any cacao butter!)
Susan wrote on August 5, 2012
The Cacao butter is the white chocolate. I wouldn’t suggest using coconut oil as the tastes and textures are very different. Cheers!
she wrote on July 30, 2012
I was on my way to finding a recipe for a birthday “cake” to make for myself when I stumbled upon this tart recipe. I can proudly say I made it and it was very tasty. It was my first but certainly not my last. 🙂
Many thanks for posting, Susan. Beautiful, beautiful site. It has since become one of my faves. 🙂
Susan wrote on June 24, 2012
So glad you liked it! Frozen berries would not work well…they need the structure of being fresh for this one… Cheers!
Charlotte Knox wrote on June 24, 2012
I made this for my son’s wedding and it was a total success. Actually made two so we had enough for a ‘groom’s cake’.
The frozen raspberries were to weepy. Hoping to use fresh next time.
Robin wrote on May 11, 2012
I would like to try this, but can’t have anything with coconut in it. Have something else that I could
replace it with?
Susan wrote on May 13, 2012
The coconut oil acts as the agent that sets the cake. I don’t have a substitution without completely reworking the recipe. 🙂
sara dm wrote on April 9, 2012
OMG this tart has been a success also among raw skeptics.
I prepared it for last night’s unusual Easter dinner and today it tastes even better – I have noticed that cashews sauces/creams become even more tastier if they seat in the fridge for a while.
My filling is not so white, it has a more amber color not sure if because the agave or the vanilla, it was also a little to compact – I don’t know if because I just used a little less of cocoa butter, only because it’s not so easy to cut out the perfect amount; instead of pouring it I had to spread it or because the cashews have been soaked for just 1h, next time i will soaked them for at least 4/6hs.
Anyway whatever the reason this is a really wonderful dessert
Susan wrote on April 9, 2012
The recipes are very exact and have been tested to be made as written. Whenever you stray from the directions/ingredients even a little, you will get different results. Cheers!
shauna wrote on April 4, 2012
what other oil could you use besides coconut? i want to make this but my bf is alergic to coconuts. thanks!
Rose wrote on April 3, 2012
Looks great!
What can I use instead of raspberries?
It’s hard to find them fresh around here…would frozen ones work for this recipe?
Susan wrote on April 3, 2012
Frozen raspberries would probably be too soft for this recipe. You could use strawberries, blackberries, blueberries…
Dia wrote on April 2, 2012
Agree with one of the comments in here; your recipes are so beautiful to look at, that I eat them first with my eyes too! While I’d love to try everything on this site, I’d love to find the best substitute for coconut oil/butter as my husband is allergic to it. What would you recommend? We’re lacto-vegetarians with more affinity towards vegan/raw diet but with his allergies for coconut and mine for soy, I feel bad to just keep eating these wonderful recipes with eyes. I really want to try so many of your desserts!
Susan wrote on April 3, 2012
Substitution for coconut oil is really tough as it is used to set the recipe. I honestly don’t have an answer for that one. You could experiment with raw cacao butter but it would completely change the recipe and I have no idea what the ratio would be.