Chocolate raspberry tarts


chocolate raspberry tarts

It occurred to me the other day that I could use those mini tart molds I have a few more times. I was craving a simple chocolate tart, but I had to add a small twist in the end. These mini chocolate raspberry tarts are made from a simple Oreo cookie crust and a chocolate raspberry cream.

This recipe is super easy and the tarts don’t need to be baked. And luckily, you do not need fresh raspberries for it either, you can use the frozen ones. Chocolate and raspberry go well together, and this is probably my favorite tart so far.

Which is why I decided to share it with you. These measurements make 4 mini tarts, so if you need more of them, adjust the ingredient amounts accordingly.

Some health benefits

You might not think that there are any health benefits to be had from eating dessert. And yeah, that may be the truth for the most part, but this tart has an ingredient worth mentioning – dark chocolate.

Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese and a few other minerals. Cocoa and dark chocolate have a wide variety of powerful antioxidants. In fact, they have way more than most other foods. The bioactive compounds in cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure.

Dark chocolate improves several important risk factors for disease. It lowers the susceptibility of LDL to oxidative damage while increasing HDL and improving insulin sensitivity. Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it from sun damage. Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and theobromine.

Raspberries are a good source of fiber and vitamin C. They contain many other important vitamins and minerals as well. They are high in antioxidants, plant compounds that protect against cell damage. Antioxidants may reduce your risk of certain chronic diseases.

They may positively impact your blood sugar due to their high fiber and tannin content. Raspberries contain beneficial compounds that may combat various cancers, including those of the colon, breast and liver. However, more studies are needed to confirm that.

Raspberries may reduce arthritis risk, aid weight loss and decrease signs of aging.

I think these are some pretty good reasons to incorporate this fruit into your meal plan. Fresh fruit may not be easy to come by right now, but luckily we can buy frozen berries all year long.

A piece of advice

First of all, I would like to mention that you don’t have to use Oreos for the crust. You can use any type of vegan cookie. Just make sure it is sweet like the Oreos, and if not, you can add some maple syrup or sugar.

That being said, some cookies might require a larger or smaller amount of margarine. You will notice if that is the case while mixing the two together. If the crust is too crumbly and can’t be shaped properly, add more melted margarine.

Don’t forget to mix agar agar, cocoa powder and starch with some water before adding them to the mixture. That way you will prevent them from forming clumps in the chocolate cream. And make sure that you bring the mixture to boil over medium temperature, and to stir the mix every now and then. Do not switch the temperature to high and do not overboil the chocolate raspberry cream.

These measurements make about 4 mini tarts (depending on the size of the molds). However, you can also make one medium or large tart using these measurements, if you have only one bigger tart mold. 

You can decorate the chocolate raspberry tarts if you want to. I was feeling lazy, so I decided to just put a few raspberries on top.

Chocolate raspberry tarts

Recipe by Margo Drobi

Ingredients

  • 300 g of ground Oreos

  • 250 g of vegan margarine

  • 300 ml of full fat coconut milk

  • 50 g of sugar

  • 2 tbsp of cocoa powder

  • 90 g of dark chocolate

  • 1 tbsp of starch (mixed with some water)

  • 1 tsp of agar agar (mixed with some water)

  • 100 g of frozen raspberries

Directions

  • Defrost the raspberries. Then remove the excess water and blend them.
  • Melt the margarine and add it to the ground Oreo cookies. Mix the two together. If the mix is too dry and not easy to shape, add some more margarine.
  • Spray the tart molds with non-stick spray. Scoop out the cookie crust and place it in each tart mold. Press it down and on the sides with your fingers to form a crust. Leave the molds in the fridge while you make the chocolate cream. 
  • Mix the cocoa powder with some water and mix well until all of the lumps are gone.
  • Put the coconut milk, sugar, starch, chocolate, cocoa powder in a saucepan and mix over medium heat until the chocolate has melted. Then mix the raspberries in and add agar agar.
  • Bring the mixture to a boil over medium heat and let it boil for 2-3 minutes. Take the chocolate cream off the stove and take the molds out of the fridge. Pour the cream into the molds over the cookie crust.
  • Let them cool completely on room temperature. Put the vegan chocolate raspberry tarts in the refrigerator overnight.

If you liked this recipe, make sure you check out my other recipes like:


– matcha raspberry dream

– vegan mini lemon tarts

– dark chocolate pistachio panna cotta

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own chocolate raspberry tarts. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. 

P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.

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