Individual raspberry chocolate tarts

Individual raspberry chocolate tarts

Individual raspberry chocolate tarts – refined sugar free, grain free, gluten free, dairy free and clean.

Want to impress your health conscious partner this Valentine’s Day with a nutrient rich dessert?

Well now you can!

I’ve utilized the perfect partnership of raspberries and chocolate in this filling dessert with an almond coconut crust, followed by a layer of dark, melted chocolate then chocolate avocado mousse (yes you read correctly), raspberry sauce and topped with fresh raspberries and a drizzle of melted chocolate. This tart is by no means an overly sweet one so if you don’t like dark chocolate (which can be quite bitter), then use a different, more sweeter chocolate altogether as it could be too tart/bitter for you overall with tart raspberries.

 

Raspberry chocolate tart 2

 

The amazing thing about these tarts is that they are 100 % healthy. So healthy in fact that you can eat them for breakfast knowing that you are filling your body with nutrient dense food. How good is that?!

This makes 4 tarts but if that’s too many then simply freeze what you don’t need and eat them another time. They freeze quite well (minus the green garnish and melted/drizzled chocolate. Just decorate tart with them once it has thawed out).

 

Ingredients I used

 

 

How to assemble

Raspberry chocolate tart 4
1. Spoon melted chocolate into tart shell

 

Raspberry chocolate tart 5
2. After chocolate has hardened, fill tart shells with mousse. Do not fill all the way to the top.

 

Raspberry chocolate tart 6
3. Leave some room for the raspberry sauce and fresh raspberries.

 

Raspberry chocolate tart 7
4. Place fresh raspberries around the outside. I used 14 raspberries per tart.

 

Raspberry chocolate tart 8
5. Spoon the sauce in the centre.

 

Raspberry Chocolate tart 1
6. Add mint leaf for garnish (I didn’t have any on hand for this photo so I improvised with basil from my garden). Drizzle sauce all over.

 

Why this is so good for you

Raspberries help burn fat and promote healthy weight loss, help slow cancer growth, fight aging, help fight arthritis and gout, help develop resistance against infections, help control heart rate and blood pressure, help prevent macular degeneration and help prevent neural tube defects in newborns.

Avocados help prevent macular degeneration, help lower the risk of heart disease, aid digestion, regulate blood sugar, lower blood cholesterol, improve skin tone and help reduce arthritic pain.

Raw cacao powder protects against aging and cancer, improve digestion, give energy, improve mood, lowers blood pressure and increases circulation.

Dates create healthy bowel movement, strengthen bones, decrease feelings of fatigue and sluggishness, support the nervous system and reduce the risk of stroke and other heart related illnesses.

Almonds fight inflammation, nourish the nervous system, provide good brain function, build strong teeth and bones, provide healthy fats which aid in weight loss, reduce the risk of heart disease and help protect against diabetes.

Coconut speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-vira, anti-fungal and anti-parasitic, prevents osteoporosis, preventsnstroke and helps prevent the onset of Alzheimer’s disease.

Coconut sugar aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.

Organic rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.

Free range eggs are high in protein which helps keep you full and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer, promote the growth of healthy hair and nails, and aid in the brain development of a growing foetus.

 

I hope you have a memorable Valentine’s Day this Saturday!

Love Tash x

 

Individual raspberry chocolate tarts

Serving Size: Serves 4 (or 2 if you freeze the rest)

Ingredients

    For the crust
  • 1 1/2 cups blanched almond meal or flour
  • 1/2 cup shredded coconut
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil
  • 1 free range egg
  • For the mousse
  • 2 avocados
  • 1/4 cup raw cacao powder
  • 8 medjool dates, pitted
  • 2 tablespoons rice malt syrup (or honey or sweetener of choice)
  • 1 teaspoon vanilla extract
  • For the raspberry sauce
  • 2 cups frozen raspberries
  • 2 tablespoon rice malt syrup (or honey or sweetener of choice)
  • 1/2 teaspoon vanilla extract
  • To assemble
  • 100 g block of raw, organic chocolate (or chocolate of choice), melted and divided (Chocolate can be melted when ready to assemble tart. what is not used for the crust will be drizzled over the finished tart.
  • Fresh raspberries (I used 56 raspberries for 4 tarts = 14 raspberries per tart or about 2 punnets)
  • 4 mint leaves

Instructions

    For the crust
  1. Preheat oven to 160 degrees C
  2. Place all ingredients in a food processor and blitz until mixture clumps together.
  3. Roll into a ball and divide into 4 equal parts with a knife.
  4. Roll into balls again and press dough into 4 small metal tart pans with removable bottoms. Spread out evenly, pushing the dough up the sides.
  5. Place tart pans in oven and bake for 10 - 15 minutes or until crust turns a light golden colour
  6. For the mousse
  7. Place dates in a small bowl and cover with warm water. Soak for 20 minutes. Drain.
  8. Place all ingredients in a food processor and blitz until smooth. Add more sweetener if this is not sweet enough for you.
  9. For the raspberry sauce
  10. Place all ingredients in a small saucepan on low to medium heat. (Add a teaspoon of water if you wish). Cover.
  11. Once boiling, remove lid and cook for about 5 minutes or until raspberries have broken down and sauce has thickened.
  12. Remove from heat, and puree mixture with a hand held stick mixer.
  13. Don't worry about the raspberry seeds, keep them in!
  14. For the chocolate sauce
  15. Fill small saucepan with hot water and heat on stove top.
  16. Place wide rimmed bowl over the top.
  17. Break up pieces of chocolate and place in bowl.
  18. Once water starts to boil the chocolate will melt. Stir with a spoon.
  19. NOTE - do not let any water touch the chocolate or it will ruin it and you will need to start over.
  20. Assembling
  21. Spoon melted chocolate into tart cases. Pick up tart case and swirl chocolate around so it reaches
  22. the sides. Place in fridge until hardened.
  23. Once chocolate has set, take out tart cases and fill them with the mousse but not quite up to the top. You still want room for the sauce and raspberries.
  24. Place raspberries around the edge of the tart followed by the raspberry sauce in the middle.
  25. When ready to serve, transfer tart to a plate and drizzle the sauce over the top followed by mint leaf garnish.

Notes

* Be careful when cooking tarts as almond flour can burn easily. Keep an eye on tarts when cooking and check every now and then to see they are ok.

* I've used dark chocolate in this recipe which can be quite bitter, especially with tart berries. Feel free to use a different type of chocolate altogether if you have a sweeter tooth.

* Adding a little water to the raspberries initially stops them from burning.

* Add extra sweetener to the raspberry sauce if you find it's still too tart. This tart itself is not an overly sweet one so keep this in mind. Raspberry seeds are good for you. Don't waste them. Keep them in.

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