Chocolate Raspberry Tart

This gluten-free tart is easy enough for a weeknight treat! The original recipe called for finely chopped chocolate 50-60% cocoa but I had a large bag of pure cacao from Costco that I’ve been wanting to use so I experimented. It is super rich but super yummy! A little bit goes a long way!

I started with making a tart (although sadly I don’t have a cute tart pan) with a graham cracker crust. It was super yummy but it was super rich, we did not eat slices as big as the ones in the picture! Eash one of those slices would serve 4 or 5 people easily! I had plenty left over so I poured some of the chocolate into baking cups for a quick simple serve option for parties…it was the perfect serving size! Another option would be to use the chocolate mixture as a filling for truffles!! Talk about a chocolate bomb!! Yum! I’ll add that recipe the next time I make some.

For the Chocolate:

• 1 1/2 cup heavy cream
• 3 cups pure cacao powder
• 1 cup butter
• 1 1/2 cups sugar (add more if you like your chocolate sweeter)

1. In a small saucepan over medium-high heat, warm heavy cream until steaming but not boiling. Add butter and stir until melted. Remove from heat.
2. In a large mixing bowl, combine cream & butter mixture with the remaining ingredients and stir until well blended.

For the Tart:

• 1 1/2 cups Kinnikinnick Graham Style Crumbs (or graham crackers broken up in a food processor)
• 1 1/2 tablespoons granulated sugar
• 3 tablespoons soft butter
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 8 oz fresh raspberries

1. Preheat oven to 350*F. With a pastry cutter or your hands combine Kinnikinnick Graham Crumbs, sugar and butter. Press mixture into your tart or pie pan. Bake base at 350*F (176*C) for 10-12 minutes.
2. In a small saucepan over medium-high heat, warm heavy cream until steaming but not boiling. Remove from heat.
3. Add warmed cream into your chocolate mixture from above. Stir in salt and vanilla and mix until smooth.
4. Pour into tart crust or baking cups and refrigerate until set, about 1 hour. Top with raspberries before serving. Refrigerate any leftovers.

Recipe adapted from Fred Meyer’s MyMagazine. Crust recipe from Kinnikinnick.com