Chocolate Raspberry Tart

Hey everyone! I hope you all had a lovely weekend; and for those who celebrated the 4th, I hope that you did so with gusto. I had a wonderful past few days, balancing a lot of family time with a little bitta conference time. A very special thank you to those of you who joined me at my demo this year at Vegetarian Summerfest! I had a blast meeting each of you and hope you learned a thing or two about gluten-free cooking and baking.

Now that my vacation time is good and done, I’ve got a little catching up to do on my next cookbook and a few other projects I have tucked up my sleeve–which I will gleefully reveal in the near future. In the meantime, I’m excited to share this recipe with you from Celine Steen and Tamasin Noyes’ new book ‘Whole Grain Vegan Baking’. As the title suggests, this book is chock full of whole grains, so it’s not gluten-free, but its collection of foolproof recipes and truly beautiful photos are perfect for inspiration, or even as a conversation starter on your coffee table. If you can do gluten, lucky you. Make everything in this book.

Whole Grain Vegan Baking

This cookbook was published by Fair Winds Press, and they kindly are offering up the following recipe as well as a copy of ‘Whole Grain Vegan Baking’ to one lucky winner. Could that be you? Leave a comment telling me your favorite baked good and I’ll consider you entered for a chance to win. Winner will be announced in one week (Wed, July 17). Open to US and Canada only.

Until then, please enjoy this recipe from the book for a delectable Chocolate Raspberry Tart (which can easily be made gluten-free by subbing the whole wheat flour for an all purpose gluten-free blend).

Chocolate Berry Tart from 'Whole Grain Vegan Baking'  Photo by Celine Steen

Chocolate Berry Tart from ‘Whole Grain Vegan Baking’ Photo by Celine Steen

Chocolate Raspberry Tart

Yield: One 61⁄2-inch (16 cm) tart

(shared with permission from Fair Winds Press)

Rich and creamy, this decadent tart could be served in a five-star vegan restaurant. With only 1⁄2 teaspoon oil per serving, this raspberry chocolate explosion lets you pamper yourself and your family without the guilt.

For Crust:

  • Nonstick cooking spray
  • 40 g (1⁄2 cup) quick-cooking oats
  • 60 g (1⁄2 cup) whole wheat pastry flour
  • 10 g (2 tablespoons) unsweetened cocoa powder
  • 1 teaspoon instant espresso granules
  • 2 tablespoons (30 ml) pure maple syrup
  • 1 tablespoon (15 ml) neutral-flavored oil
  • 1 tablespoon (15 ml) water, more if needed

 

For Filling and Topping:

  • 105 g (3⁄4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry
  • 1⁄4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or MimicCreme brand
  • 20 g (1⁄4 cup) unsweetened cocoa powder
  • 60 g (3 tablespoons) all-fruit raspberry jam
  • 2 tablespoons (30 ml) pure maple syrup
  • 190 g (11⁄2 cups) fresh raspberries

 

To Make the Crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 61⁄2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.

 

To Make the Filling: Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.

 

Recipe Note

This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.

 

 

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80 Responses to Chocolate Raspberry Tart

  1. Sonja Hilton says:

    chocolate chip cookies, german chocolate cake

  2. Catherine says:

    My favorite is probably dark chocolate brownies with nuts sprinkled on top :)

  3. Amy says:

    I really like cookies and black bean sweet potato enchilasas.

  4. anum mallick says:

    mmmmmmm warm brownies with vanilla ice cream!

  5. Robin G. says:

    Thank you for these great recipes. One of the most challenging things about being vegan (besides giving up cheese) is the baked-goods issue. This raspberry tart looks amazing. i can’t wait to try it. Cross your fingers that no fires get started.

  6. Katie Breden says:

    I’m a cook at a summer camp for handicapped children and adults. I’m only 19 but I really get into baking more than cooking (although I’ve done this job for 3 years!) I love trying new baked good recipes. My favorite right now is probably Vegan Mexican Hot Chocolate Cookies. Oh so good! My family has loved all the vegan baked goods I’ve made! It’d be fun to have a new cookbook to use! Thanks for all the delicious recipes

  7. Marina says:

    mmm, that is one fine looking tart! ;) My favourite baked good is scones. Can’t beat a delicious chocolate chip scone!

  8. Lisa K says:

    I love me some cupcakes. My favorite flavor is pumpkin spice – from a local food truck, so yummy!

  9. Cookies! Cookies! Cookies! Mmmm….cookies.

  10. Rochelle says:

    My favorite baked good is apple strudel!

  11. Tracy says:

    bread or chocolate chip cookies, cannot choose one!

  12. jona says:

    Favorite baked good: cookies! In the summer…raw vegan & frozen chocolate chip cookie dough!

  13. Stacy says:

    Brownies! Must be saturated with walnuts!

  14. A. Cook says:

    I love a good homemade focaccia bread!

  15. Jeni says:

    My favorite is carrot cake!

  16. Kristin says:

    Simple but always so dangerously good- Oatmeal Chocolate Chip Cookies!

  17. Jerilyn says:

    Brownies, definitely :)

  18. I am a meat eater through and through but I always love your recipes! I never feel like anything is lacking or missing. You make me think that maaaaybe I could be Vegan… at least for a little while ;)

  19. Is it cheating if I say a big fresh loaf of sourdough rye bread? That’s like dessert for me!

  20. David P says:

    I like brownies

  21. Jennifer K says:

    My favorite dessert is vanilla custard fruit tarts – perhaps like the ones pictured on the cover? :-)

  22. Lydia Claire says:

    I love cake with lots of frosting!

  23. Corrine G says:

    Cookies are always a favorite.

  24. Oh my goodness, my favorite baked good? Hmm. I’m a sucker for a good cinnamon roll, but I also love berry crumble bars.

  25. Maggie Boxey says:

    I love cookies, cupcakes, brownies… anything sweet!!!

  26. Tina Knezevic says:

    Homemade chocolate chip cookies!

  27. Robin says:

    I’m a type 2 diabetic and am doing my best to eat vegan married to a meat eating hunter! So, a book like this might help bridge the gap.
    My fav baked good, hmm, like others have said, is a toss up – between peanut butter cookies and fresh out of the oven zucchini bread!!

  28. Terri Cole says:

    Wow! What a gorgeous tart! I’m a bread junkie, I think my favorite baked good is sourdough bread.

    Thanks for the chance to win this book!