Cacao Ganache Raspberry Tart
Want a quick, beautiful, gourmet raw food dessert recipe that tastes like heaven? Throw together this little tart and your guests will be impressed. Start with a quick ganache, throw in some raspberries and a little nut crust and with in minutes, you have this beautiful dessert.
![raw diet recipes](https://www.rawmazing.com/wp-content/uploads/2010/03/DSC_7107.jpg)
We will be announcing the contest winner on Saturday…stay tuned!!
Oil ring mold and sprinkle with cacao powder.
![raw diet recipes](https://www.rawmazing.com/wp-content/uploads/2010/03/DSC_7092.jpg)
Pat crust into bottom of ring mold.
![raw diet recipes](https://www.rawmazing.com/wp-content/uploads/2010/03/DSC_7094.jpg)
Spread in thin layer of ganache.
![raw diet recipes](https://www.rawmazing.com/wp-content/uploads/2010/03/DSC_7095.jpg)
Top with raspberries.
![raw diet recipes](https://www.rawmazing.com/wp-content/uploads/2010/03/DSC_7096.jpg)
More ganache.
![raw diet recipes](https://www.rawmazing.com/wp-content/uploads/2010/03/DSC_7099.jpg)
Top off with another layer of raspberries, refrigerate!
Cacao Ganache Raspberry Tart
MAKES ONE 3-INCH TART
Crust
- 1/2 cup Almonds, ground fine
- 2 tablespoons Cacao
- 1 tablespoon Coconut Butter or Coconut Oil
- 1 tablespoon Agave
- Combine all ingredients and pat 1/4 inch layer into the ring mold.
Ganache
- 1/2 cup Cacao Powder
- 1/2 cup Agave
- 1/4 cup Coconut Butter*, softened
- Whisk together all ingredients
Assembly
- 1 Pint raspberries
- Crust
- Ganache
- Pat crust into 3 ” ring mold to make a crust 1/4″ thick. Press hard to make solid.
- Top with a thin layer of the ganache. Top the ganache with a layer of raspberries, then fill with ganache to 1/2″ from top of mold. Top with raspberries.
- Refrigerate until firm, carefully un-mold, pushing up from the bottom.
*Coconut Butter is not the same as coconut oil. See: Coconuts
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