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Chocolate Raspberry Tart
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Chocolate Fudge Tart

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened toasted coconut
  • 6 tablespoons butter melted
  • 1/4 tsp almond or vanilla extract
  • 1/8 c Stevia or whatever favourite sugar substitute would equal 1/4 c sugar

Tart Filling

  • 1 1/2 cups whipping cream
  • 8 ounces 85% Lindt chocolate
  • 3-4 pumps sugar free chocolate coffee syrup
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoons bourbon
  • 1/8 teaspoon kosher salt
  • 3 pints raspberries

Instructions

  • Pam spray a spring form pan.

The Crust

  • Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
  • Mix the crust ingredients until faily well combined, with a granular texture.
  • Pour into the springform pan and press down into a flat crust.
  • Bake for 8 to 10 minutes, until the edges begin to brown.
  • Let cool completely.

The filling

  • Roughly break up the chocolate into a medium bowl.
  • Heat the cream, vanilla extract, bourbon, sugar free syrup, and salt in a small saucepan, until it just begins to simmer.
  • Pour over the chocolate pieces, and stir or whisk until the chocolate has become shiny and smooth.
  • Fold in TWO pints of raspberries that have been washed and patted dry.
  • Pour over the crust, smoothing out.
  • Let chill for about 1 hours, then decorate with the remaining raspberries, gently pushing into the chocolate.
  • Chill for at least another 2 hours.
  • Serve with lightly sweetened whipped cream, if desired.

Notes

Adapted from Giada