A flaky shortbread tart cradles decadently dark ganache, with a deep chocolate flavor tamed only by the pop of fresh raspberries perched on top.
- 2 cups organic almond flour
- Pinch of pink Himalayan or Celtic sea salt
- 1/4 cup organic maple syrup
- 1/4 cup organic unrefined coconut oil, melted (extra for coating the tart pan)
- 3/4 cup organic maple syrup
- 3/4 cup organic unrefined coconut oil, melted
- 1 tablespoon organic vanilla extract
- 1/2 teaspoon Pink Himalayan or Celtic Sea Salt
- 1 1/2 cups organic 100% raw cacao powder
- Fresh organic raspberries
- Oven: preheated to 350 degrees
- 9-inch tart pan with removable bottom
- Food processor
Preheat the oven to 350 degrees.
Lightly grease a 9-inch tart pan (with removable bottom) with extra coconut oil.
To make the crust, mix together the flour, salt, syrup and coconut oil in a food processor or knead the ingredients together in a bowl.
Press the dough evenly into the bottom and sides of the tart pan. Use the tines of a fork to lightly prick the dough in several locations to prevent air pockets from forming while baking.
Place the dough in the refrigerator to chill for 20 minutes or longer.
Bake the dough for approximately 20-22 minutes, or until golden brown. The baked shell can be made up to one day in advance and kept, wrapped, at room temperature.
To make the ganache, blend the syrup, coconut oil, vanilla extract, and salt in a food processor until smooth. Add in the raw cacao and mix thoroughly. Pour the ganache into the chilled tart shell, smoothing the surface of the chocolate with a spatula.
Arrange fresh raspberries across the top, if desired.
Return the tart to the refrigerator and let it set for at least 30 minutes before serving.