The combination of anything raspberry and chocolate in my opinion is a marriage in pastry heaven! According to wholefoodsmarket.com this is one of the oldest known cakes mentioned in cookbooks as early as 1653. Obviously I had to put the recipe to the test and the results- DELICIOUSNESS!
1-1/2 cups white whole wheat flour
1 cup ground blanched almonds or almond flour
1/2 cup cane or coconut sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Pinch of salt
4 tablespoons cold butter, cut into small pieces or vegan shortening
1/4 cup avocado oil
2 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 tablespoons any milk on hand
1 cup raspberry preserve or jam
Preheat oven to 350°F. Put flour, almonds, sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and oil pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together.
Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside.
Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.
Amount Per Serving
|Total Fat||14.5 g|
|Saturated Fat||3.1 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||4.9 g|
|Total Carbohydrate||22.8 g|
|Dietary Fiber||3.9 g|