Join our community for tasty recipe ideas, handy hints, seasonal fun facts and more.
Chocolate and raspberries are a match made in heaven, and these decadent tarts are no exception. A hint of raspberry jam cuts through the rich chocolate, and trio of fresh raspberries atop each tart make them pop off the plate.
1 1/ 2 cups (150g) almond meal
1/ 4 cup (20g) raw cacao powder
1/ 4 cup (60ml) melted coconut oil, plus extra for greasing
1 tablespoon pure maple syrup
pinch of Himalayan salt
1/ 3 cup (80ml) canned coconut milk
170g dark cooking chocolate, coarsely chopped
2 tablespoons raspberry jam
12 fresh (approx 1/ 2 punnet) Driscoll’s raspberries, for decorating
Preheat oven to 180°C. Lightly grease four 8.5cm (base measurement) tart tins with removable bases with coconut oil. Refrigerate.
To prepare base, place all of the ingredients in a bowl and mix until well combined. Divide mixture evenly amongst prepared tart tins and press into the base and up the sides in an even layer. Using a fork, prick several holes in bases. Refrigerate for 15 minutes, or until firm.
Blind bake bases, covering each tart base with baking paper and filling with baking weights, dried rice or beans. Bake for 10 minutes. Remove baking paper and weights and bake for a further 3–5 minutes, until crisp. Set aside to cool.
To prepare filling, bring coconut milk to boil in a small saucepan. Place the chocolate in a small bowl, pour over the hot milk and set aside for 5 minutes, or until melted. Add the raspberry jam and mix together until smooth. Pour into the bases and decorate with raspberries. Refrigerate for at least 3 hours or up to overnight, until set.