Chocolate Raspberry Tart

A recipe by Fed Well Baby

Crust ingredients:

•2/3 cups all purpose flour (this has not been tried with gluten free flour but likely would work!)

•1/3 cup dark cocoa powder

•1/2 cup powdered sugar

•1/2 cup solid coconut oil

•1/2 tsp salt

Filling Ingredients:

•1/2 cup coconut cream 

•1/2 cup dairy free milk

•12oz chocolate chips or bar

•1 teaspoon vanilla

OPTIONAL: Fresh raspberries or Talenti Raspberry Sorbetto (our personal favorite!)

INSTRUCTIONS

Preheat oven to 375 degrees F. Grease a 9 inch pie pan with coconut oil. In a food processor, pulse all of the crust ingredients until a moist dough forms.

Use a rubber spatula to spread/mold the mix into the pie pan. It will be fairly soft and not like a normal pie crust.

Bake for 12 minutes and then remove from oven and press down to make sure the crust isn’t bubbling up. Bake for another 5 minutes. Remove from oven and let cool on a cooling rack.

Meanwhile, melt the chocolate and cream and milk together on medium low heat in a small sauce pan until fully blended. Turn off heat and whisk in vanilla.

Once the crust is cooled, pour the chocolate mixture into the prepared crust and refrigerate for several hours until set. OPTIONAL: lightly press fresh raspberries into the top of your tart before refrigerating.

This tart is absolutely delicious when pared with a scoop of Talenti Raspberry Sorbetto!