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.
MAKES ONE 8-INCH TART
- 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.
- 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.
- Top with layer of Chocolate Ganache*
*Chocolate Ganache recipe here: Chocolate Ganache
Other similar recipes can be found here: Desserts
Jodi wrote on August 21, 2014
Hello! Just wondering what is the best amount of time to soak the almonds and chashwe nuts? And when I’m done soaking them should I leave them to dry for a few hours? I’ve never made a raw cake and it’s a special occasion. I’m making this cake for my best friends bday:)
I mean tart:)
Susan wrote on August 21, 2014
Hi, Jodi, In the recipe, you will find that it states to soak the nuts for 6 hours. This is usually a minimum soaking time. You want to make sure the nuts are hydrated and soft. Also, that the enzyme inhibitors have been soaked off. It the recipe does not tell you to dry the nuts, or that you need completely dry nuts, you want to use them right out of the soaking water after you have rinsed them. The moisture in the nuts is important to making the recipe work correctly. Cheers!
Chuck Premoe wrote on July 21, 2014
Some say that palm shortening can be substituted for coconut oil. But I don’t know the difference between the two as far as allergic reactions go.
Susan wrote on July 28, 2014
Hi, Chuck, I am not really familiar with palm shortening. Cheers!
Cassie wrote on February 17, 2014
Hi, I was wondering if in any of the fillings of your cheesecakes you could replace the cashews with something else. I have a friends birthday coming up in a few days and she is Dairy, wheat, egg and cashew free.
Hope you can help!
Maya wrote on January 13, 2014
As an update, I did soak as directed and everything worked perfectly. Peeling the almonds was easy enough…but still something I wouldn’t do very often because of the extra time required for an otherwise quick recipe. However, for the perfect Christmas treat for family, I went the extra mile. 😉 Though the results tasted fine on previous attempts, the aesthetics were definitely improved with soaking, and the filling came together much better (no adding water).
Thanks again for an awesome recipe!
Maya wrote on December 16, 2013
Ok – thanks, Susan! I’ll give that a try. I defintely get lazy and skip the soaking part… 🙂
Maya wrote on December 9, 2013
Wow! This was sooooooo good! I made the desserts for Thanksgiving (all vegan), but was looking for a good raw dessert for myself rather than the ones with flour/sugar, etc. This hit the spot! So much so that I made half the recipe over the weekend so I could have another. 😉 The cacao butter is super expensive (I ended up buying a block because it was cheaper per unit than the smaller packs I saw)…but now that I have it, I have an excuse to make this more often. 🙂
I do double the ganache recipe though, because the original recipe doesn’t seem like enough. I also use blanched, slivered almonds for the crust…not raw, but I can’t see myself peeling almonds by hand. 😉
Quick questions though…
• My crust is more of a runny paste. It sets up fine because of the coconut oil, however, it does not have the crumbly texture in the picture. I’ve made other raw crusts/cakes/etc. before and they’ve been crumbly too. Not sure why this one is more of a paste. It is not nearly as thick (height-wise) as the crust in the picture…not even close. Thoughts?
• I cheated and did not soak the cashews the first time. Boy did I have a MESS on my hands! My Vitamix was blending the cashews into butter, and the rest of the ingredients were floating at the top. I almost threw it out, but remembered how expensive the cacao butter was! I ended up adding water and salvaging it. I soaked the cashews for maybe an hour the second time and it worked a little better. However, I still had to add water. Am I not soaking long enough? Should I soak overnight? What should I do to avoid adding water? Again, it turns out fine with water added, but it seems as though I shouldn’t have to do that.
Thanks again for a great recipe!!
Susan wrote on December 11, 2013
You need to soak the cashews until they are soft. At least 6 hours. That is the source of the problems you are having. Probably the same with the crust. You soak the almonds until soft, then drain them. Cheers!
Rachel wrote on July 24, 2013
Recently made this for my boyfriend’s mum who is suffering from cancer and is trying the raw natural alternative to chemotherapy. The whole family loved it! It was very flavoursome and even the sweet tooths liked it 🙂 can’t wait to try more recipes, the best variety on a website I’ve found yet!
Chris wrote on June 26, 2013
Susan, thank you for this wonderful tart I made it for my mother’s birthday but since she is not a big fan of raspberries I used strawberries instead and drizzled some fresh strawberry coulis on top, needless to say it was a huge hit. Thank you for sharing this recipe with us, I will definitely make it again and again. I can’t wait to try your other gorgeous treats!