FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

July 14, 2014 by Fran Costigan 11 Comments

Raspberry Chocolate Silk Tart

Raspberry Chocolate Silk Tart from Vegan Chocolate by Fran Costigan

Raspberry Chocolate Silk Tart

Raspberries and dark chocolate look beautiful together and taste even better, especially if you follow my few caveats to ensure the chocolate will not overpower the raspberry flavor. I don’t cook the raspberries, and I use frozen unsweetened berries instead of fresh—even in season—when making the purée (called a coulis). Mixing a good-quality seedless raspberry jam or straining the seeded kind into the purée adds even more raspberry flavor. Save the fresh seasonal berries for the top of the tart, using a mix of golden and red berries for a stunning presentation.

Makes one 9 to 91⁄2-inch / 23 to 24-cm tart

  • 7 ounces / 198 grams dark chocolate (66 to 70%), finely chopped
  • 3 ⁄4 cup / 180 ml canned unsweetened full-fat coconut milk, well-stirred (do not use light)
  • 1 ⁄4 cup / 50 grams organic granulated sugar
  • 1 ⁄4 teaspoon fine sea salt
  • 
1 ⁄2 cup / 61 grams frozen raspberries
  • 3 tablespoons plus 1 ⁄4 cup / 105 ml seedless raspberry jam, divided
  • 
1 tablespoon / 15 ml framboise (optional)
  • 1 tablespoon / 15 ml mild tasting extra-virgin olive oil
  • 1 teaspoon / 5 ml pure vanilla extract
  • 1 Almond Cookie Crust, baked in a tart pan with a removable bottom and cooled (Recipe Follows)
  • 1 ⁄2 to 1 pint / 250 to 500 ml fresh raspberries, red and golden, for garnish (optional)
  • 2 to 3 tablespoons / 12 to 18 grams organic confectioners’ sugar for garnish (optional)

Put the chocolate into a medium heatproof bowl and set aside until needed.

In a small saucepan, bring the coconut milk, sugar, and salt to a low boil over medium heat, stirring a few times as the milk heats. Strain the hot milk through a fine mesh strainer directly into the chocolate. Swirl the bowl to ensure the chocolate is submerged. Cover the bowl with a plate and set aside undisturbed for 4 minutes.

While the chocolate mixture sits, make the raspberry coulis: Mash the frozen raspberries with a fork and press them through a small fine mesh sieve into a small bowl (you should have about 3 tablespoons / 45 ml of purée). Stir 3 tablespoons / 45 ml of the raspberry jam and the framboise (if using) into the purée and set aside until needed. The coulis (purée) can be made ahead; use at room temperature.

Uncover the bowl of chocolate and whisk from the center out until the ganache is smooth. Stir the raspberry coulis, olive oil, and vanilla into the ganache.

Assemble The Tart

Mix the remaining 1⁄4cup / 60 ml of the raspberry jam and 1⁄3cup / 80 ml of the ganache in a small bowl and spread over the crust. Chill briefly until the ganache is set. Pour the remaining raspberry ganache into the tart crust, and slowly rotate the tart to level the top. Chill until the filling is set.

 

Serving

Garnish the tart with fresh raspberries and a sprinkling of confectioners’ sugar if you like. For the neatest slices, cut the tart cold, but serve at room temperature.

 

Keeping

The assembled tart can be refrigerated for up to two days. Add the fruit and sugar garnish just before serving.

 

Almond Cookie Crust

Combine finely ground nuts with flour, sweetener, and flavorings; bind the mixture with just enough fat; press the crumb into a removable-bottom tart pan; bake, and let cool. That’s all you need to do before you can load tender crust up with any unbaked creamy filling or even ice cream. Using a removable-bottom tart pan makes the prettiest presentation, but you can bake the crust in a well-oiled pie pan instead.

Makes one (9 to 91⁄2-inch / 23 to 24-cm) crust or six (4-inch / 10-cm) tarts

  • 1/2 cup / 64 grams organic all-purpose flour
  • 
1/2 cup / 70 grams organic whole wheat pastry flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 3/4 cup / 106 grams whole unpeeled almonds, toasted cooled
  • 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil
  • 1/4 cup / 60 ml pure maple syrup, Grade B or dark amber
  • 1 1/2 teaspoons / 7.5 ml pure vanilla extract
  • 1/8 teaspoon almond extract

Line a baking sheet with parchment. Place a 9-inch / 23-cm tart pan with a removable bottom on a baking sheet. A nonstick pan is highly recommended; and it still needs to be lightly oiled. If using a regular pan, coat thoroughly with oil or cooking spray.

Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cinnamon, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.

Grind the almonds to a fine meal in a food processor. Do not process longer or the nuts will be oily. Stir the ground almonds into the flour mixture.

Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until completely combined. Pour over the dry mixture and mix with a silicone spatula until the crumbs are evenly moistened and a small amount squeezed between your fingers sticks together. In the unlikely case that it does not, add a little more maple syrup. If it is still too dry, add a little more oil.

Spoon the dough into the tart pan. Place a piece of plastic wrap directly on the crust and use a flat- bottomed glass or cup to press the dough into an even layer on the bottom and up the sides of the pan, making the bottom a little thicker than the sides. Refrigerate for 15 minutes. While it chills, position a rack in the center of the oven and preheat the oven to 375 ̊F / 190 ̊C.

Place the baking sheet on the center rack, and immediately reduce the temperature to 350 ̊F / 180 ̊C. Bake for 15 to 18 minutes, or until the sides are lightly browned and the bottom looks evenly dry. The crust may puff up in a few spots, but do not be concerned. Just push the high spots down lightly after the crust is removed from the oven.

Set the baking sheet on a wire rack. Do not touch the sides of the crust—they are soft and easily broken when hot, but become firm as the crust cools.

Release the sides after 5 minutes: Holding the sides with a dry kitchen cloth, lift the tart pan onto a jar or can. The sides will slip right off. Carefully move the tart crust to the wire rack and cool to room temperature. Refrigerate or freeze until cold before filling.

 

 

From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013

 

 

Related

Filed Under: Chocolate, Fruit Desserts, Pies & Tarts, Recipes Tagged With: baking, Bastille Day, chocolate, Chocolate Silk Tart, Fran Costigan, Good Cakes Fran, Meatless Monday, raspberries, Raspberry Chocolate Silk Tart, recipe, vegan, vegan baking, vegan chocolate, vegan dessert, vegan recipe


The next Esssential Vegan Desserts Course starts course starts June 14, 2022! See the syllabus, FAQ, recipes and videos here. 

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

SaveSave

Comments

  1. Avatardina says

    July 15, 2014 at 8:44 am

    i love chocolate and raspberry. yum!

    Reply
    • FranFran says

      July 15, 2014 at 8:45 am

      This is one of my fav combos too!!

      Reply
  2. AvatarAnnie says

    July 16, 2014 at 3:07 pm

    Oh, Fran…sigh…

    Reply
    • FranFran says

      July 16, 2014 at 4:18 pm

      🙂

      Reply
  3. AvatarBrigitte says

    July 17, 2014 at 6:21 am

    This tart is a dream – thanks for the recipe. I would like to make the filling as dessert, like a sort of mousse which doesn’t need to be so set. What do you think, should I use a little bit more coconut milk? Thanks for your tip! Kindest regards

    Reply
    • FranFran says

      July 17, 2014 at 8:35 am

      Hi Brigette,
      I’m glad you like the recipe. To make the filling softer, I’d suggest using a little more liquid. Additional coconut milk might tip the flavor too much to the coconut side to your taste, although likely not. You could add water or berry juice. Whatever you do, add liquid slowly and taste and test the conistency along the way. In Vegan Chocolate I discuss testing the final consistency any of these mixtures by placing a scant tablespoon in the refrigerator for about 10 minutes. Check the consistency and adjust, test again as necessary.

      Reply
      • AvatarBrigitte says

        August 5, 2014 at 2:54 am

        Thank you so much Fran, I added a little bit more coconut milk and raspberry coulis and the result was really perfect. Thumbs up for this great taste!

        Reply
        • FranFran says

          August 7, 2014 at 10:03 pm

          Brigitte, that sounds so smart. Thanks for letting me know.

          Reply
  4. AvatarThalia @ butter and brioche says

    July 22, 2014 at 1:07 am

    i’ve never eaten a silk tart before.. definitely missing out on something delicious. will be saving this recipe to recreate. love it!

    Reply
    • FranFran says

      July 22, 2014 at 9:04 am

      I’m glad to hear you’ll be making this outstanding tart; recipe first published in my Vegan Chocolate book. Let me know how you enjoy it. Typical Silk Tarts are based on a lot of butter!

      Reply
  5. AvatarCindy says

    July 28, 2014 at 4:43 pm

    What a delicious sounding recipe–and heavenly photo! Thank you for sharing your recipe. I can’t wait to make this. I think I had better make two of them because I know it won’t last long around our house.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts July 19, 2022. Check out the very cool video, too.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

Jun
14
Tue
all-day Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Jun 14 – Aug 15 all-day
Fran Costigan's Online Essential Vegan Desserts Course at Rouxbe_ June 2020 @ Rouxbe Online Culinary School
The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts June 14, 2022 (my birthday!) but you can sign up at any time and start when you like. The early registration[...]
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale
  • Orange Dreamsicle Bars from Super Vegan Scoops by Hannah Kaminsky

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2022 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.