Yield: Makes one 9 to 91⁄2-inch / 23 to 24-cm tart
Ingredients
7 ounces / 198 grams dark chocolate (66 to 70%), finely chopped
¾ cup / 180 ml canned unsweetened full-fat coconut milk, well-stirred (do not use light)
¼ cup / 50 grams organic granulated sugar
¼ teaspoon fine sea salt
1/2 cup / 61 grams frozen raspberries
3 tablespoons plus 1 ⁄4 cup / 105 ml seedless raspberry jam, divided
1 tablespoon / 15 ml framboise (optional)
1 tablespoon / 15 ml mild tasting extra-virgin olive oil
1 teaspoon / 5 ml pure vanilla extract
1 Almond Cookie Crust, baked in a tart pan with a removable bottom and cooled (Recipe Follows)
½ to 1 pint / 250 to 500 ml fresh raspberries, red and golden, for garnish (optional)
2 to 3 tablespoons / 12 to 18 grams organic confectioners’ sugar for garnish (optional)
Instructions
Put the chocolate into a medium heatproof bowl and set aside until needed.
In a small saucepan, bring the coconut milk, sugar, and salt to a low boil over medium heat, stirring a few times as the milk heats. Strain the hot milk through a fine mesh strainer directly into the chocolate. Swirl the bowl to ensure the chocolate is submerged. Cover the bowl with a plate and set aside undisturbed for 4 minutes.
While the chocolate mixture sits, make the raspberry coulis: Mash the frozen raspberries with a fork and press them through a small fine mesh sieve into a small bowl (you should have about 3 tablespoons / 45 ml of purée). Stir 3 tablespoons / 45 ml of the raspberry jam and the framboise (if using) into the purée and set aside until needed. The coulis (purée) can be made ahead; use at room temperature.
Uncover the bowl of chocolate and whisk from the center out until the ganache is smooth. Stir the raspberry coulis, olive oil, and vanilla into the ganache.
Assemble The Tart
Mix the remaining 1⁄4 cup / 60 ml of the raspberry jam and 1⁄3 cup / 80 ml of the ganache in a small bowl and spread over the crust. Chill briefly until the ganache is set. Pour the remaining raspberry ganache into the tart crust, and slowly rotate the tart to level the top. Chill until the filling is set.
Serving
Garnish the tart with fresh raspberries and a sprinkling of confectioners’ sugar if you like. For the neatest slices, cut the tart cold, but serve at room temperature.
Keeping
The assembled tart can be refrigerated for up to two days. Add the fruit and sugar garnish just before serving.