A delicious crust consisting of chestnuts, almond flour, and cocoa; topped with chocolate filling fortified with olive oil; In addition to the taste, the olive oil has another role here – it prevents the chocolate from hardening and maintains a soft and stable texture – something between custard and mousse.
And the jewel in the crown: raspberry glaze! The tart is delicious even without the glaze, but the combination of the sweet chocolate and the sour fruit Takes this tart to the next level!
Hand on heart – this is one of the most delicious desserts on the blog!
The method in a nutshell: bake the crust, cook the chocolate custard, cool slightly, and pour over the dough.
Grind frozen raspberries with water, cook them on the stove with maple and agar agar, cool slightly, and pour over the chocolate filling. Cool until set and serve!
Enjoy, and let me know how it turned out
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Baked crust consisting of chestnuts, almond flour, and cocoa, topped with chocolate filling, and fortified with olive oil; In addition to taste and stability, the olive oil has another role: it prevents the chocolate from hardening and maintains a soft yet stable texture – something between custard and mousse. And the jewel in the crown – raspberry glaze! The combination of flavors – the sweet chocolate filling and the sour fruit take this cake to the next level.
Servings
EQUIPMENT
Ingredients
Chestnuts Almond Crust
- 100 gram chestnuts
- ½1 cups almond flour שמירת התרגוםAbout 150 grams depending on how moist the almonds are
- 2 Tablespoon potato starch
- 2 Tablespoon cocoa powder
- 1 Tablespoon olive oil
- 1 Tablespoon water
- 2 Tablespoon maple syrup
- 1 tsp pure vanilla extract
- ⅛ tsp almond extract optional
- pinch salt
Chocolate Filling
- cup unsweetened plant based milk oat, almond or soy
- 1 Tablespoon potato starch or corn starch
- 1 Tablespoon cocoa powder
- ⅛ tsp Xanthan Gum or 1/2 Tablespoon potato/corn starch
- pinch salt
- 150 gram chocolate
- 3 Tablespoon olive oil
- 3-4 Tablespoon maple syrup by taste
- 1 tsp pure vanilla extract
- ¼ tsp rum extract optional
Raspberry Glaze
- 200 gram frozen raspberries preferably semi-frozen (easier to grind)
- ½ cup water
- 1-3 Tablespoon maple syrup or agave syrup by taste, add gradually
- ½ tsp agar agar powder
Instructions
- Grease a 22 cm (8.6 Inches) tart pan.
- Preheat the oven to 180 C (356 F).
Chestnut Almond Crust
- Put the chestnuts in a medium bowl, and mash them with a potato masher or a fork; if there are a few small lumps left – no big deal – it adds interest. Add the remaining ingredients, and mix with the chestnuts until combined and formed into a dough.
- Wet your hands a little and line the greased pan (base and sides) with the dough; bake in the center of the oven for 20 minutes until set. Remove and let cool completely on a wire rack.
Chocolate Filling
- Melt in the microwave: chocolate, oil, and maple; mix well until the mixture is smooth and homogeneous; add vanilla and rum, mix, and set aside.
- In a small bowl dilute potato starch with two tablespoons of the milk, and mix well. Pour the rest of the milk in the cup to a small saucepan, add the diluted potato starch, cocoa powder, xanthan gum, and salt. Cook on medium heat, while stirring, until it boils; lower the heat and cook until thickened. Remove from heat.
- Add the chocolate mixture we melted earlier, and mix well until fully combined; This step may take a few minutes. Let cool for a few minutes.
- Pour the chocolate cream on the baked crust, level with a spatula, and refrigerate for at least two hours until the cream sets; During the summer, it is better to chill it in the fridge overnight.
Raspberry Glaze
- Grind raspberries in a blender with water; Next, strain through a nut milk bag or a dense strainer.
- Put the strained raspberry puree, agave syrup, and agar agar powder in a saucepan. Mix well and bring to a boil over medium heat. Lower the heat and cook while stirring for another minute. Remove from the heat. Let cool for about twenty minutes until the mixture cools and thickens just a little.
- Pour the raspberries slowly and carefully over the chocolate cream; You can slightly tilt the mold from side to side, for an even distribution of the glaze. Let the tart rest for about an hour – until the raspberry glazing has completely set. If you intend to serve it later, keep it in the refrigerator.
- Serve cold or at room temperature.
Notes
Instead of frozen raspberries sold whole, you can replace them with sweetened raspberry puree, which you can get in confectionery stores.
In this case, omit the addition of maple syrup indicated in the ingredients for the raspberry glazing and skip the grinding and straining step; Instead, put raspberry puree, water, and agar powder in a small saucepan, bring to a boil on medium heat, while stirring, lower the heat, cook for a minute and remove from the heat. Mix well and cool at room temperature for twenty minutes until the raspberry mixture thickens slightly.
Pour the raspberry glazing slowly and carefully over the chocolate cream as evenly as possible, and let it set, at room temperature, for about an hour – until the raspberry glazing is completely set. If you intend to serve it later, put it in the refrigerator to set.
Serve cold or at room temperature.
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