So much about Passover, the customs and my memories – revolve around food. It goes beyond the foods that we aren’t allowed to eat. I’m always thinking about what we do and can eat. I find that the easiest part about Passover are the main and side dishes. It’s the desserts that are tough. What do you do when it seems like you can’t eat anything? We adapt. There’s always chocolate and fruit to fall back on.
Every special meal must include chocolate. I feel like that is a written rule in my book. This tart that I am sharing with you reminds me of my mom’s flour-less chocolate cake that she often serves at the seder, along with some other chocolate treats I grew up with. One of my favorite flavor combinations is raspberry and chocolate. Growing up in Minneapolis, if someone brought the fabulous Raspberry Chocolate Torte from Gelpe’s Bakery to the house on Shabbat – everyone was happy. Another favorite that I remember as a kid, was the Raspberry Chocolate Chip ice cream from Sebastian Joe’s. All three of these fabulous treats were inspiration for this raspberry chocolate tart I am sharing with you. This tart will be served at one of our Yom Tov lunch meals, where we tend to feast on dairy. Happy to have a dairy dessert.
Gluten Free Raspberry Chocolate Tart
Ingredients:
For the crust:
2 cups almond meal
3 tbsp. butter
3 tbsp. sugar
For the filling:
1 cup raspberry jam
10 oz. dark or semi-sweet chocolate, chopped, or use good quality chocolate chips
1 cup heavy cream
1/2 tsp. salt
raspberries for garnishing
Directions:
For the crust:
Preheat over to 350°F.
Melt the butter.
Mix the almond meal, sugar and butter together in a small mixing bowl. It will be pretty crumbly.
Press the mixture in to a tart pan. Try to get up the sides as much as possible. I use a non-stick pan and do not need to butter or spray the pan. I would recommend buttering the pan a little if it doesn’t have the non-stick coating.
Bake the crust in the oven for about 18-20 minutes. Check to see if the crust gets too brown.
Remove the crust from the oven and cool completely.
Note: If you want to make the crust pareve, I would recommend using coconut oil in place of the butter.
For the filling:
Heat up the heavy cream in a small sauce pan. Heat it until it just starts to boil and then remove from heat.
Place the chocolate in a small mixing bowl. Pour the hot cream over the chocolate. Add the 1/2 teaspoon of salt. Let it sit for a few minutes. After a few minutes, whisk the chocolate completely. It should be shiny. It will thicken as it cools.
Warm the jam in the microwave for about 30 seconds.
Spread the jam along the bottom of the tart crust.
Pour over the ganache filling and spread evenly with spatula. Chill in the fridge to set.
Once set, garnish with some fresh raspberries.
Serve. Enjoy!
Note: If you want to make the filling pareve, I would recommend using coconut milk or the non-dairy whipping cream in place of the heavy cream.
About Hindy Garfinkel
Not too shabby for pessach, or for any ordinary day, looks pretty good.
so simple yet so delicious!
Chocolate and raspberry is my all-time favorite combination. I must try this!
let me know how it turns out!
You could totally make this year round! love it and I will!
Most of what I eat on Pesach is something I would eat year-round.
It looks like we were on the same wavelength! I made a parve chocolate raspberry tart but this dairy version looks divine.
Great minds think alike! It’s my favorite flavor combo!
Can’t believe how simple this is and yet so sophisticated. I’ve never made an all-almond meal crust. I will definitely try that out this week.
Pretty similar to what I make. Except you top with raspberries … and make the crust from scratch (I used store-bought macaroons for the crust). And your photos are much better than mine. Okay, so it’s not that similar. 😉
It’s amazing what fresh raspberries add visually. I’m not a big fruit person, but this does sound great.
This is beautiful and I love how simple it is to make!
Looks delicious and good for the entire year.
This sounds decadent and delicious! I wouldnt mind eating this for a week!
I love your perspective on how it’s not just about the food we can’t eat! Such an important aspect to remember! Fantastic recipe! Chocolate & raspberry’s always a winner!
Thanks for this I am definitely going to try it. I am invited to a vegetarian for last days lunch so it is perfect.
Reapberry and chocolate – you truly cannot go wrong with that duo!