Today I’ve got an Insanely Good Chocolate Raspberry Tart for you!! A delicious almond crust topped with a thin white chocolate layer, filled with a smooth dark chocolate coconut cream and topped with fresh sweet raspberries!
This Raspberry Tart is not only insanely good but also healthy-ish. It’s not necessarily “light”. It is rather “rich”….in flavor and color….but it is gluten-free, dairy-free and vegan (if you use vegan white chocolate)
These kinds of desserts are incredibly hard to not eat entirely alone and in one sitting!! You know, I have a thing for tarts! One of my first on the blog was this heart-shaped apple rose tart. It’s one of the most popular on Green Healthy Cooking.
The Best Crust for a Chocolate Raspberry Tart
Hands down a nut crust. Not only a nut crust but an Almond Crust! I’ve tried it two ways. Baked and raw and both taste amazing.
I *think* I liked the baked crust a tiny little bit better, however, I must admit it kind of bothers me to turn on the oven for just a 10-minute baking time.
I went ahead and tested without baking and it turned out great (see video).
The baked crust holds its shape really good without the white chocolate layer but the raw really needs the layer. Not only for flavor and deliciousness but also as “glue” to hold the flour together.
Best Creamy Chocolate Filling for a Raspberry Tart
Melted dark chocolate and coconut cream! The combination of dark chocolate and coconut is simply unbeatable!! The richness, the creaminess, the coconutty smell and sweet and tart flavor of the dark chocolate probably make this the best dessert I’ve ever made.
What Exactly is Coconut Cream?
So, for the filling to really harden after a couple of minutes in the freezer you cannot use regular coconut milk. It has to be coconut cream.
You get the cream by placing a can of full fat coconut milk in the fridge for several hours. The cream and water separate due to the temperature and then you can open the can and scoop out only the cream setting aside the water.
Don’t try and stick the can in the freezer to accelerate the process. It doesn’t work. The coconut milk freezes unseparated and you won’t get it out of the can anyway.
What I like to do is to always have a can or two in the fridge so I always have coconut cream on hand when a recipe calls for it.
Fresh vs. Frozen Raspberries
For this Chocolate Raspberry Tart you will have to use fresh raspberries. Frozen contain too much water and the water will dilute the creamy filling.
That doesn’t look very nice and doesn’t taste very pleasant.
It’s best to start the whole tart making process by rinsing and draining the fresh raspberries and then laying them out on paper towel upside down so they can air dry while you prepare everything else.
The drier the berries, the better.
If you love this tart as much as I do, you should also check out this no-bake chocolate tart from Leelalicious. I’ve made it like 10 times already it’s so good!!
Chocolate Raspberry Tart Video
Almond Chocolate Raspberry Tart
Insanely Good Chocolate Raspberry Tart!! A delicious almond crust topped with a thin white chocolate layer, filled with a smooth dark chocolate coconut cream and topped with fresh sweet raspberries!
- 2.5 cups almond flour
- 3 Tbsp flax meal
- 1/3 cup coconut oil
- 100 g white chocolate (necessary to hold crust together, vegan white chocolate for vegan)
- 1 cup coconut cream (creamy part of refrigerated full fat can discarding the coconut water)
- 100 g 70% dark chocolate
- 200 g raspberries (rinsed and drained and dried)
Whisk almond meal and flax meal together until flax meal is evenly distributed.
Add melted coconut oil and mix until consistency gets sticky and it can easily be pressed into a tart pan.
Place dough in the middle of a 8" or 9" separable tart pan and press down with your fingers until bottom and sides are evenly coated.
(NOTE: Bake 10 minutes at 350F if you like a darker crust as in photos or leave as is for light curst as in video)
Melt white chocolate in a double boiler and then pour onto crust and spread evenly on bottom and sides. Then freeze chocolate covered crust for 5-10 minutes or until chocolate hardens again.
Melt dark chocolate, add coconut cream (see blog post for further explanation what exactly that is) and stir until well combined.
Pour chocolate coconut cream into white chocolate almond crust then freeze again for 10-20 minutes or until filling is firm.
Add raspberries & enjoy!
WHAT CAN BE PRESSURE COOKED WITH WHAT?
Get access to my FREE cheat sheet to help you mix and match ingredients.