With valentines day right around the corner, I thought is would be a good idea to share with you this recipe for chocolate perfection to impress your date… or to eat all alone in one go, like I do. This dessert is easy and does not take too much time to make. It also never fails to impress. Chocolate and raspberry are also one of those flavor combination that is a crowd pleaser.
You know when you want to bake, you think you have all the ingredients and in the end, you end up missing on really important ingredient? Yeah, well that me everytime I enter a kitchen, and inevitably that is what happened with this recipe. So I went to the grocery store and ended up losing half my day because for be the grocery store is like Disneyland, it’s a magical place. I become a 5-year old that simply DO NOT WANT TO LEAVE.
So here I am, strolling in the alleys, trying to find the Oreos and I end up in the “health food” section and what do I see? Gluten-free and vegan Oreos. Bingo. I had originally planned to do a complicated chocolate sugar crust but with that discovery, my plans changed. Why do complicated when you can do simple? This is how this tart ended up being accidentally gluten-free. You can easily substitute for regular Oreos if you can’t find any.
Tips:
First, there are multiple techniques to crush your cookies. My favorites are to either use a food processor, or your trusted rolling pin and a plastic bag to whack those naughty cookies.
Second, the trick for a silky smooth ganache is to “let it do is thang”. When you pour the coconut milk on the chocolate, you want to make sure to leave it alone for 30 seconds to a minute. If you stir it right after pouring the milk, the chocolate will not have enough time to melt, and it will cool down the mixture and you might end up with lumps of unmelted chocolate. And do not try to remelt the mixture because it will lose it gloss.
Also, once the ganache is homogenous, stop mixing if you want to keep that dense chocolate perfection. If you keep stirring you will end up incorporating air into the mix and you will end up with a mousse like mixture, which is not what we are going for with the tart filling ( but you can still use it for decoration like I did). Also, you want to stir from the center and do small concentric circles and then go slowly bigger and bigger. It will help emulsify the ganache.
Third, this dessert is better eaten the same day, but if you don’t have a choice, I recommend adding 20 grams ( about a tablespoon) of glucose (or inverted sugar if you can find it) to you milk before heating it. It will make your ganache more supple and will stop it from drying out too much.
Finally, I recommend a pie tin with a removable bottom. It makes it so easy to cut the tart and for me, it was the solution to that ugly first slice I always ended up with.
Enjoy
- 220 g ( about 18 cookies) Gluten-free Oreos
- 3 Tbsp Melted margarine
- 1 can ( 13 oz) Full fat coconut milk
- 1 pound ( about 2.5 cup) Dark chocolat
- 1 pinch Maldon salt
- 2 pk Fresh raspberries
- Crush the cookies using your preferred method
- Add the melted margarine and mix
- Press to the side of your pie tin and refrigerate for 20 min
- Bring the coconut milk to a boil.
- Pour over the chocolate and wait 30 seconds to a minute
- Using a spatula, mix from the center using small circles until everything is homogenized.
- Pour into the crust while still liquid.
- Sprinkle sea salt on the surface of the ganache.
- Refrigerate until set ( about 45 min)
- Mix the leftover ganache with a whisk until it is fluffy. Put in a pastry bag and set aside for decorating.
- Once set, take the tart out of the fridge and decorate with the fresh raspberries and the whipped ganache.
- Serve and enjoy.
- Use either a 14 x 4 inches rectangular fluted tart pan or a 8 inch fluted pie pan
