Recipe courtesy of Mary McCartney
No-Cook Chocolate and Raspberry Tart
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 339
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 20
- Protein
- 8
- Cholesterol
- 2
- Sodium
- 204
- Total: 30 min (includes chilling)
- Active: 15 min
Ingredients
Base:
7 ounces chocolate cookies
3 tablespoons coconut oil
1 lime, zested
Filling:
2 ounces 70% dark chocolate
10 ounces silken tofu
3 tablespoons hot chocolate powder
1 tablespoon vanilla extract
Toppings:
10 ounces fresh raspberries
Confectioners’ sugar, for dusting
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.