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.
We will be announcing the contest winner on Saturday…stay tuned!!
Oil ring mold and sprinkle with cacao powder.
Pat crust into bottom of ring mold.
Spread in thin layer of ganache.
Top with raspberries.
More ganache.
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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Dawn Hutchins wrote on March 22, 2010
How very decadent. Beautiful!
Ellen wrote on March 21, 2010
Beautiful, Susan. Thank you. Does the mold remove easily or is there a trick to removing the mold for the picture perfect tart? We have thimble berries growing wild here. I think I will try those!
Susan wrote on March 21, 2010
Just go slowly and all will be fine.
Susan wrote on March 21, 2010
I did this one with a ring mold…the ones I use are pictured here: http://www.rawmazing.com/recipes/raw-spinach-mushroom-tart/
Sara wrote on March 21, 2010
Fabulous! I’ve been looking for another raw chocolate dessert recipe. I don’t have a tart pan, but I have mini cheesecake pans that would probably fit the bill for this one. I may just have to play around with this one to see what the capabilities of the dessert are.
Maha wrote on March 20, 2010
Looks great! Could you recommend something else to replace the ring mold?
Susan wrote on March 20, 2010
Ring molds are pretty inexpensive and I use then a lot. You could possibly do this in a tart pan with a removable bottom. But you would have to change how you to it.
jennyjen wrote on March 20, 2010
What a perfect dessert! Thank you!!
LJ wrote on March 20, 2010
This recipe is perfect for a nice date-night dinner! Thanks!
Stephanie wrote on March 20, 2010
Yummy….