Gluten-Free Raspberry Chocolate Tart
Ingredients
Crust
- 160g organic gluten free flour
- 12g almond flour
- 45g cornstarch
- 85g powdered sugar
- 90g dairy free butter
- 25-30g dairy free milk
Raspberry filling
- 200g raspberries
- 1/4 cup water
- 4 tbsp sugar of choice or maple syrup
- 1/2 tsp agar-agar powder
Chocolate filling
- 150g dark chocolate
- 120g canned coconut milk
- 1 tsp vanilla bean extract
Preparation
Preheat oven to 180°C.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Firmly press mixture into the prepared tart pan with your hands, pressing into bottom and up the sides.
Prick the crust with a fork.
Refrigerate the dough for 10-15 minutes if it gets warm.
Bake for 15 to 20 minutes.
Transfer to a wire rack and let it cool.
Add the raspberries, sugar, and water to a saucepan over medium heat.
Mash the raspberries as they begin to heat up.
Add agar-agar and whisk until completely dissolved, about 2 minutes, stirring constantly.
Let it simmer on low for 30 seconds.
Remove from heat and let cool slightly.
Pour the raspberry mixture over the cooled tart shell.
Place it in the freezer until firm.
Heat the coconut milk in a saucepan.
Pour the hot coconut milk over the dark chocolate, add vanilla, and mix until smooth.
Let it cool.
Pour the chocolate mixture over the raspberry layer.
Refrigerate until set.
