Homemade white chocolate, berries from the backyard, and fresh sage from the garden all add up to a ridiculously easy, yet sophisticated, tart.
As I was making this tart (at this point, I had only finished baking the crust) my husband kept begging me to let him try it. So, by the time the whole thing was said and done and photos had been shot, he managed to eat HALF of said tart in about 10 minutes. And he’s not even a white chocolate fanatic like moi. My son and I were equally impressed with how much he liked this recipe; but, given its delectable and slightly minty flavor from the sage, neither of us were surprised. This is a really great tart.
Make the Crust:
Preheat oven to 400 ºF.
Combine almond meal, cocoa powder, and sugar together into bowl until well mixed. Stir in the melted margarine until completely mixed together. You should have a slightly wet and crumbly mixture that’s easy to squeeze into clumps. Make sure the margarine is evenly distributed throughout. Use slightly greased hands or bottom of glass and press mixture into 8 ” tart pan.
Bake crust for 10 minutes in preheated oven. Remove from oven and let cool completely.
Then the Filling:
Next, combine the cashews with the sugar and the water and blend in food processor until very very smooth, about 5 minutes. Over double boiler melt white chocolate and pour into cashew cream while it is still liquid. Work fast! You can either pour it directly into the food processor just after the cashews turn to cashew cream and continue to blend for a few seconds, or place cashew cream into separate bowl and stir in the melted white chocolate.
Quickly spread the cashew mixture into the cooled tart crust and chill in fridge until firm, about 1 hour.
And Finally the Topping:
To make topping simply combined raspberries, sage, and sugar into small saucepan and cook over medium heat, stirring often, until sugar granules have dissolved completely. Increase temperature slightly to reduce until thickened. Spread on top of chilled tart and place back in fridge to set.