Decadent Chocolate Raspberry Tart Creation
Ingredients
Crust
- 40g grapenuts
- 1/2 tbsp erythitrol gold
- 2 tsp cocoa powder
- 1.5 tbsp hot water
Filling
- 1 tbsp raspberry coulis
- 2 tsp raspberry jam
- 2 egg yolks
- 1 tbsp erythitrol gold
- 1 tbsp drizzle
- 1 tbsp cornflour
- 200ml Bob milk
- 1 tsp vanilla bean paste
- 7g white chocolate
Topping
- 3g dark couverture chocolate
- Freeze dried raspberries
Preparation
Blitz grapenuts into fine crumbs.
Mix with erythitrol gold, cocoa powder, and hot water.
Press into a 12cm loose-bottomed tart tin.
Filling
Mix raspberry coulis and jam, then add to the base.
In a glass jug, mix egg yolks, erythitrol gold, drizzle, and cornflour with a little milk.
Top up to 200ml with Bob milk.
Cover with clingfilm and microwave for 1 minute, stir, and repeat.
Add vanilla bean paste and white chocolate, mix, and pour into tart base.
Bake for 6 minutes at 180C and allow to cool.
Finishing touches
Melt dark couverture chocolate and drizzle over the tart.
Sprinkle with freeze-dried raspberries.
