Hazelnut Raspberry Tart with Raw Chocolate Ganache

Photo courtesy Mystee Maisonet.

Summer is here! And to celebrate, we’ve asked healthy cook, Mystee, to share her recipe for a yummy raspberry tart. Bring this to your next patio potluck and, no doubt, you’ll have friends kissing your feet! – Highline

This delicious, gluten-free hazelnut crust topped with fresh raspberries, fruit juice aspic and a raw chocolate ganache is a perfect summer dessert! The aspic is made with agar which is a sea vegetable that acts like gelatin.

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Ingredients

• 1 cup hazelnuts
• ¼ cup organic rolled oats
• 1/8 cup organic coconut oil
• 1 tbsp. water
• 1/8 cup agave syrup
• 2 ½ cups fresh raspberries
• ¼ cup fruit sweetened raspberry jam
• ¾ cup organic unsweetened fruit juice (apple blend)
• 2 tsp. agar flakes
• ¼ cup raw cacao powder
• ¼ cup chopped raw cacao butter
• 1 tsp. coconut oil
• 1/8 cup raw agave syrup
• flaked raw coconut and
• a sprig of mint to garnish

Directions

For the crust:

-Preheat oven to 350 F.

-Grind hazelnuts and rolled oats until fine in a food processor.

-Heat the coconut oil gently over low heat. Stir in the agave syrup. With your hands, combine the ground nuts and oats with the coconut oil, agave and water and mix well. With damp hands, press the crust into a 10 inch tart pan with a removable bottom working the mixture up the sides slightly (about 1 cm.) If you don’t have a tart pan, a large pie plate will work.

-Bake for 15 min. Remove from the oven and allow to cool.

Photo courtesy Mystee Maisonet.

Spread raspberry jam over the cooled crust and then arrange raspberries neatly, fuzzy-side-up over the entire crust. In a small saucepan heat the juice to a simmer. Add agar and whisk until the agar completely dissolves. Pour the juice over top of the raspberries and then place in the fridge to set.

To make the raw chocolate ganache:

-Fill a large bowl about ¼ full with boiling water. Place a smaller stainless steel bowl in the bowl with the boiling water to float.  Add chopped raw cacao butter to the stainless steel bowl. Whisk until melted. Whisk in the cacao powder, the raw agave and coconut oil until well combined. Drizzle over the raspberry tart and then return to the fridge until the chocolate has set.

Garnish with a sprig of mint and flakes of raw coconut before slicing and serving.

Mystee Maisonet

Mystee is a passionate vegetarian cook who teaches yoga, practices massage and runs Rocky Mountain Bootcamp with Lindsey Williams. When she is not off skiing, biking or hiking in the mountains, she can be found teaching at Rocky Mountain Yoga, The Fairmont Banff Springs Hotel and The Banff Center.

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