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
Please share this recipe, leave a review, and subscribe – it will help me with the project!
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
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.
- Dilute potato starch with two tablespoons of the milk, mix well and add to the milk, and add cocoa powder, xanthan gum, and salt. Cook on medium heat, stirring, until it boils; lower the heat and cook until thickened. Remove from the heat.
- Add the chocolate, mix well, and cool for a few minutes.
- Pour evenly over the cooled baked crust, and chill for about two hours, preferably overnight.
Raspberry Glaze
- Grind raspberries in a blender with water; Next, strain through a nut milk bag or a dense strainer.
- Put the raspberry puree, water, 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 slowly and gently over the chocolate filling that has set. Put in the fridge for an hour or until the raspberry glaze is completely set.
Leave a Reply