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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Chestnuts Almond Crust
- 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
- 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
- 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.
- 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.
- 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.