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.
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.
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.
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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