Raspberry & White Chocolate Tart With Cocoa Crust

Step 1

Heat oven to 350°F.

Step 2

Thoroughly oil a fluted 9-inch tart pan with removable bottom and set aside.

Step 3

To the bowl of a food processor, add oats and coconut and process until finely ground. Add almond flour, cocoa powder, oat flour, brown rice flour, and salt and process to combine thoroughly. Drizzle in melted coconut oil and process until the coconut oil is evenly distributed. Add maple syrup and vanilla and process until mixture forms a ball. Set aside for 5 to 10 minutes to allow the flours to absorb the moisture. Remove dough from food processor and squeeze together into a ball.

Step 4

With clean, dry hands, press crust evenly into prepared tart pan about ¼-inch thick. Prick bottom of the crust a few times with a fork and bake for 16 to 18 minutes or until fragrant and edges are just starting to pull away from the sides. Remove from oven and set aside to cool.

Step 5

To a small pot, add almond milk and agar flakes and whisk to combine. Bring up to a simmer over high heat, whisking constantly. Cover pot, reduce heat to low, and simmer for 10 minutes, or until agar is completely dissolved. Remove from heat, stir in cacao butter, cover again, and set aside for 10 minutes or until all the cacao butter has melted. Whisk well and set aside uncovered to cool for 5 minutes.

Step 6

Spread raspberry preserves evenly over the bottom of the baked crust and set aside.

Step 7

Pour milk and cacao butter mixture into an upright blender. Add raspberries, maple syrup, and vanilla and blend until completely smooth, scraping sides of the blender as necessary. Pour this mixture into the baked crust and allow to cool for 15 minutes before transferring to the refrigerator to chill for 2 to 3 hours or until completely cold and set—you can also leave it in the fridge overnight.

Step 8

To serve, remove the sides of the tart pan and place the tart on a plate. Add a few freeze-dried raspberries to a fine strainer. Holding the strainer over the chilled tart, rub the raspberries back and forth to create a fine dust. Repeat until the surface is covered in a light coating of raspberry dust. Slice with a clean, sharp knife and serve. Any remaining tart will keep covered in the fridge for up to 3 days.