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.