Chocolate and raspberries is one of my favorite match. Often (most of the time actually) in my ice cream cone, sometimes also in my dessert recipes. Like in these so-chocolatey little tarts, perfect for a summer dessert, you can also prepare them in advance and then fill with cream and fruits at the last minute.
The pie crust is naturally vegan and gluten free, which is good when you have friends over and don’t know their preferences. Chocolate cream custard is vegan as well, yet fresh and delicious.
Dark chocolate and raspberries tarts
4
servings1
hour20
minutes20
minutes1
hour40
minutesKeep the screen of your device on
Ingredients
- Ingredients for the crust
100 gr / 3,5 oz walnut or almond flour
50 gr / 1,75 oz rice flour
20 gr / 0,7 oz cocoa powder
1 tsp baking powder
50 gr / 1,75 oz brown sugar
180 ml / 6 oz almond milk
1 tsp cornstarch
80 gr / 2,8 oz extra virgin olive oil (mild taste)
- Ingredients for the filling
500 ml / 17 oz almond milk
100 gr / 3,5 oz brown sugar
20 gr / 0,7 oz cocoa powder
50 gr / 1,75 oz dark chocolate
40 gr / 1,4 cornstarch
50 gr / 1,75 oz fresh raspberries
How to
- Baking the crust
- Let’s start with the crust: in a bowl pour the flours, sugar, baking powder, cocoa, and cornstarch. Mix everything well with a whisk. Pour the olive oil and mix until it starts to have a crumbling texture.
- Pour slowly the almond milk and continue to mix, removing all lumps.
- When the batter begins to have a shape, pour it all on a work surface and start working it with your hands, until you get a smooth, soft and sticky dough.
- Form a ball and wrap it in the film. Let it rest in the fridge for one hour.
- Meanwhile, proceed with the custard cream just below.
- When the dough is nice and solid, place it between two parchment papers and flatten it into a 5mm thick disk.
Preheat oven to 180C and place rack in the middle. - Cut the dough in 4 disks and line them in the tart pans, pressing it against the rim.
- Bake for 20 minutes and then let them cool completely before touching.
- Prepare the chocolate cream custard
- Chop the chocolate in chunks. It could be 70% – 90% chocolate, according to taste.
- Mix a small amount of the milk with the cornstarch until even.
- Heat the left milk along with the sugar and cocoa. When it’s hot, add the chocolate chunks.
- Bring together the cornstarch and mix well. Turn off and let the cream cool completely. It will become firmer cooling down.
- When the chocolate cream is cold, put it in a pastry bag and fill the tarts.
- Complete with raspberries.
Notes
- You can replace raspberries with your favourite pairing with chocolate: coconut, almonds, cranberries…
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Looking at your recipe for Dark Chocolate and Raspberry Tarts.
In the recipe for the pastry it mentions 1 tsp. baking yeast. I think this should be 1 tsp. baking powder. Am I correct?
I just found your site recently and am going to try the crunchy tart shells first in the fruit tart recipe. I could wish I had found your site earlier as I was gluten intolerant for years but now I’m not any more. I still like to leave wheat out of my baking though, it’s not good for you and I have friends who are gluten intolerant or celiac.
Many thanks, Grainne
Hi Grainne, you are totally right: I meant baking powder! I’ve updated the recipe and hope you will try it: these tarts are delicious! Thanks for your feedback!
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