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Raspberry Chocolate Cream Tart

Prep Time30 mins
Cook Time20 mins
Total Time1 hr
Servings: 12
Author: Lisa

Ingredients

  • 1/4 cup Almond Meal or another nut meal of your choosing
  • 1/2 cup Coconut Flour available from health food and specialty stores
  • 2 tablespoons unsweetened Cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut oil softened
  • 1/4 cup maple syrup you could substitute honey etc
  • 1 egg
  • 1 teaspoon vanilla
  • 1 serve Chocolate Coconut Cream
  • 1 punnet Raspberries
  • Extra Cocoa for dusting

Chocolate Cream

  • 1 can Coconut Cream can opened and left in the fridge overnight
  • 2 Tablespoons Cocoa
  • 1 1/2 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract

Instructions

  • Preheat the oven to 175C (350F).
  • Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart).
  • Mix the dry ingredients in a blender.
  • In a separate small bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry, and blend until combined.
  • Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
  • Divide the mixture into 6 even balls.
  • Press each ball into a greased mini tart tin; covering the bottom and up the sides of the tin.Trim the edges of the tart to make a nice clean edge.
  • Pierce the crust several times with a sharp knife.
  • Bake for 13-15 minutes.
  • Remove from the oven and allow to cool completely.
  • Whilst cooling, whip the Chocolate Cream (recipe below).
  • When tart crust has cooled spoon the cream evenly into the tarts.
  • Place Raspberrys on top of the tarts.
  • Sift Cocoa over each Tart.
  • Serve immediately or store in the fridge.

Chocolate Whipped Cream

  • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
  • Discard the watery remains from the can.
  • Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
  • Shift the cocoa over the cream and whip until incorporated.
  • Place the cream in the fridge for 1 hour to thicken