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Raspberry Topped Chocolate Tart with Almond Biscuit

The Balanced Kitchen
Prep Time 20 mins
Cook Time 10 mins
chilling 6 hrs
Course Dessert
Cuisine English
Servings 18 squares

Ingredients
  

Base

  • 200 g ground almonds
  • 70 g butter
  • 1 TBSP dark cocoa powder

Filling

  • 100 g good quality dark chocolate - 70% solids roughly chopped small
  • 250 mls coconut cream from a can - cream only - no water
  • 1 TBSP maple syrup

Instructions
 

  • You will need a baking tin/tart tin: 11cm x 35cm (4.5inches x 14inches)
    Pre-heated oven 180 degrees C (fan).
  • Start by melting the butter in a pan over a gentle heat, stirring frequently to avoid burning and turning off the heat as soon as the butter has melted.
    Add the ground almonds and cocoa powder to the melted butter and spend a few minutes incorporating the ingredients together using the back of a spoon to press down and break up any larger clumps of mixture.  Keep doing this until all of the ingredients are incorporated and it resembles a fine crumb texture.
    Pour the mixture into the tart tin.  Do not worry if it looks very crumbly at this stage.  You will be compressing the mixture into the tin using the back of a spoon and then it will firm up whilst chilling.
  • Spread the mixture evenly across the tart tin using the back of a spoon to press the mixture down and make it compact.  Keep doing this until you cover the base and sides.  Do it as evenly as you can but do not stress if it isn't perfect! It will still taste good ;)
  • Use your clean finger to hold the sides while pressing up with the back of the spoon to build the mixture up the sides.
  • Place the base in a pre-heated oven at 180 degrees c (fan) for just 10 minutes before removing and allowing to cool while you make the filling.
  • To make the filling, add a few inches of water to a pan and bring to the boil.  Place a bowl over the pan (one which sits over the pan rather rather 'in' the pan so that bowl does not touch the water - a bain-marie).  Add the roughly cut chocolate, coconut cream and maple syrup to the bowl and stir together while it melts until thick and creamy and no chocolate pieces remain.
    Pour this mixture directly over the base and spread evenly.
    Place the tart in the fridge to set for 6hrs or overnight.
  • Cut into slices and serve alone or with raspberries and a dusting of icing sugar (optional).
    Store in the fridge in an airtight container, which has a piece of kitchen roll in the bottom, for up to 3 days.
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