Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Episode:
Instant Comfort with Bryan Adams
No-Cook Chocolate and Raspberry Tart
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- Level: Easy
- Total: 30 min (includes chilling)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 339
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 204 mg
- Level: Easy
- Total: 30 min (includes chilling)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 339
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 204 mg
Ingredients
Base:
Filling:
Toppings:
Directions
Special equipment:
an 8-inch tart tin with a removable bottom or a springform cake pan- For the base: Add the chocolate cookies, coconut oil and lime zest to a food processor and blitz until fine crumbs. Tip into an 8-inch tart tin with a removable bottom or a springform cake pan. Push down into the base of the tin, building up a small lip around the edge to hold in the filling. Set aside whilst making the filling.
- For the filling: Melt the chocolate in a heatproof bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water). To a food processor, add the silken tofu, hot chocolate powder, vanilla extract and melted chocolate. Blitz until smooth, about 30 seconds.
- Spoon onto the cookie base and spread to the edges. Chill in the fridge for 15 minutes or until ready to eat, up to 1 week.
- For the toppings: Before serving, decorate with the fresh raspberries and dust lightly with confectioners’ sugar.
