Plant-Based Chocolate Raspberry Tart


Tart Crust Method
  • In a mixer with the paddle attachment, combine first four ingredients. 
  • Add the diced margarine and mix until the mixture is like coarse cornmeal. 
  • Add the cold water and lemon juice and mix until just combined. 
  • Refrigerate overnight. 
  • Roll out to 3mm and line desired tart ring. 
  • Bake the tart shell at 375° until baked through.

Plant-Based Chocolate Cake
  • Mix the water, oil and cake mix on low speed for 2 minutes. 
  • Scrape the bowl and paddle, increase speed to medium and mix for 3 minutes. 
  • Spread onto a full sheet pan lined with a silpat and bake at 350°F until baked through.

Raspberry Ganache
  • In a small sauce pan, combine the raspberry puree and the trimoline and begin to heat. 
  • Combine the pectin with the sugar and add to the puree mixture. 
  • Bring to a boil, then pour over the chocolate. 
  • Mix until homogenous, then blend in the olive oil.

  • Pipe some Vivafil Raspberry in the bottom of the tart shell. 
  • Place a layer of Plant-Based Chocolate cake, then top with the warm ganache. 
  • Leave to set in the refrigerator for a few hours or at room temperature overnight. 
  • Top with whipped Ambiante and fresh or dried raspberries and chocolate decor.

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