So easy, so delicious, Chocolate almond raspberry tart, gluten free, easily dairy free or with wheat
One of my February 2018 recipes for Beyond Celiac, originally National Foundation for Celiac Awareness. and yes written before Pat's defeat in Super Bowl.
NH's ABC WMUR aired this piece again on Monday 17 December 2018 during noon time news. The new kitchen hasn't been completed.
Everything’s better with chocolate isn’t it? Except for one girlfriend who doesn’t like chocolate, I call her (to her face) a genetic mutation as a female. But she loves my other desserts, particularly those with liqueurs. This is based on my original wheat flour almond tart, one of the first recipes I adapted to gluten free since it’s a favorite with our son. Then I added melted chocolate to cake part and my husband thinks it’s like a lava cake. To me it’s a ooey, gooey brownie truffle cake.
Easy to make for Valentines, even for just two of you. Dad can make it with the kids, treat them for Super Bowl – I have to say Go Pats living in NH and with a son who was a student football manager at University.
You can watch me make this on NH's ABC WMUR on Friday 16 February, airing during noon news, then posted on FB and my site. BTW, I had to pre tape 5 pieces for WMUR since they are rebuilding the studio. So the cake part was mixed night before, shown on air and only cooked when I got back from studios and was exactly the same.
Shown with some chambord liqueur
CHOCOLATE ALMOND RASPBERRY TART
Crust:
2/3 c my gf mix (3 oz, 84 g)
1 tbsp (15 ml) cocoa
¼c (1 oz, 28 g) powdered (icing) sugar
¾ stick (3oz, 84 g) butter hard and cold from fridge (or hard Earth Balance or coconut oil for dairy free
½ tsp ( 3ml) xanthan gum
………………...
2-4 tbsp (30-60 ml) raspberry jam
small 6 oz(168g) fresh raspberries, - optional , if available and not over priced.
Filling:
1 c (6oz) semi sweet chocolate chips - I use Nestle Tollhouse, (or gf cf,
¾ stick (3oz, 84 g) butter - I use melted coconut oil for dairy free.
1/2 c (3+1/2 oz, 100g) sugar
2 large eggs
1 cup (4oz, 112g) ground almonds (also known as almond flour or meal) or else grind 1 cup skinless almonds with the sugar in food processor). This month Costco, certified gf, under $12 /3 lb. Or other ground nut if you can't eat almonds. For wheat eaters, Trader Joe's ~$5/lb.
1 tsp gf almond extract
pinch of salt
¼-1/2 cup sliced almonds for topping/garnish.
No xanthan gum or baking powder in filling.
On air photo at NH's ABC WMUR
1. Preheat oven to 350*/180*C.
2. Put crust ingredients in food processor and run until processed into fine breadcrumbs. It’s much easier to do this with hard butter in processor rather than soft butter by hand - crust is sprinkled rather than spread like a paste. Sprinkle into greased 9 inch pie plate and press half way up sides of plate. Bake in oven for 30 minutes, until almost cooked. You won’t really see any change in color due to the cocoa. Undercooked, crust stays more like a paste. Crust is very ‘short’, like good shortbread.
3. Remove from oven and spoon jam on top. Leave for 1-2 minutes to soften jam so it is easier to spread. Do be careful, some jams don’t want to spread and just pull at the crust. It still works but is messier. Arrange raspberries on top if using.
4. While crust is cooking. Melt butter and chocolate together in microwave in 4 cup microwave safe bowl.
5. Stir in sugar, salt, extract and ground almonds to cool mix.
6. Beat in egg until smooth.
7. Spread chocolate almond mix on top of jam and sprinkle with sliced almonds.
8. Baked in preheated 350* oven for about 25-30 minutes. Mix will have risen, you won’t really see a change in color and middle should still ‘wobble’ slightly. Knife inserted in middle will definitely be wet. Only one inch of the edge should look more cake like and be cracked. Don’t overcook. You are planning on a moist brownie consistency throughout the tart.
9. Remove from oven and allow to cool slightly before serving. Tart will deflate a bit and stiffen up on standing. You can dust tart with powdered sugar.
10. Serve with real whipped cream of 1 cup liquid heavy or whipping cream, 1-2 tbsp powdered sugar and either 1-2 tbsp chocolate or raspberry liqueur beaten together until stiff.
I had some leftover chocolate ganache and look how pretty the tart looks.
My gf mix:
I use for one cup of GF mix.
½ cup potato starch http://amzn.to/2Czv7dc
¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets. http://amzn.to/2EW8jta
2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.) http://amzn.to/2BGJVK4
2 tbsp sorghum flour: Bob’s Red Mill. http://amzn.to/2CA1A32
Larger quantity:
1 x 14 oz bag potato starch, which is 3+1/2 cups - that's the size I can buy.
1+3/4 c of Tapioca Starch is 7 oz
Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)
Bob’s Red Mill xanthan gum where needed. http://amzn.to/2CA3Bw8
Making about 7 cups total of mix.
