Gluten-Free, Dairy-Free Chocolate Raspberry Heart Tarts
MAKES 5 TARTS
Food editor Beth Hillson uses Jules Shepard’s Chocolate Raspberry Pie filling to make these luscious tarts, ideal for Valentine’s Day. Prepare the crust for the tarts first, as the filling hardens quickly.
1 Pie Crust recipe
-Ingredients for Chocolate Raspberry Pie filling
5 4-to 5-inch tart pans
1. Preheat oven to 350 degrees F. Lightly oil five 4- or 5-inch heart-shaped tart pans.
2. Prepare Pie Crust dough. Divide dough into 5 equal pieces. Between sheets of plastic wrap, roll one piece into a 6-inch circle. Flip the crust over onto the tart pan and gently press it into the pan, trimming the edges so dough is flush with the top. Repair any tears by pressing bits of leftover dough into the pan. Prick the bottom of the crust. Repeat with remaining dough pieces and pans.
3. Set the tart pans on two baking sheets and bake in preheated oven 20 to 25 minutes or until edges of crust are slightly browned. Remove from oven and cool completely.
4. While tarts are cooling, prepare the filling. Place chocolate in the bowl of a large food processor and pulse until finely chopped.
5. In a medium saucepan, gradually heat dairy-free cream and butter alternative just until boiling. Stir and remove from heat.
6. Turn the food processor back on while pouring hot cream mixture through the feed tube into chopped chocolate, processing until smooth. Add Chambord Raspberry Liqueur and process until mixed through.
7. Pour chocolate mixture into cooled crusts to within ¼-inch of the top. Refrigerate for 30 minutes or until partially set. Outline each tart with fresh raspberries.
8. Refrigerate tarts at least 2 hours or until chocolate mixture is solid. Decorate each tart with a dollop of whipped topping, if desired. Serve chilled.
MAKES FIVE 4- TO 5-INCH SHELLS
This gluten-free, dairy-free crust can also be used to make two 8- or 9-inch pies or one double-crust pie.
2 cups gluten-free all-purpose flour blend of choice
2 teaspoons sugar
1¼ teaspoons xanthan gum*
½ teaspoon salt*
½ teaspoon baking powder
11 tablespoons organic shortening, divided
6 tablespoons ice water
1. Sift flour blend with remaining dry ingredients.
2. Cut in half the shortening until mixture resembles coarse meal. Repeat with remaining shortening.
3. Sprinkle water over the mixture and mix to combine, pressing dough into a ball as you work.
Each tart contains 486 calories, 34g total fat, 16g saturated fat, 0g trans fat, 1mg cholesterol, 182mg sodium, 43g carbohydrate, 6g fiber, 4g protein.
12 ounces bitter-sweet chocolate, coarsely chopped
1½ cups dairy-free whipping cream
2 tablespoons dairy-free butter alternative
¼ cup Chambord Raspberry Liqueur
1 pint fresh or frozen raspberries, rinsed
1. To make the pie crust, combine the flours, xanthan gum (if blend does not contain it), cocoa, sugar and salt in the bowl of a large food processor. Cut in butter alternative by pulsing mixture until crumbly. In a separate bowl, beat the egg yolk and ice water together. With the processor running, pour liquid mixture in via the feed tube to bind the pastry dough together. Once mixed and clumped together in a ball, remove the dough from the food processor and work into a flattened disc. Wrap with foil or plastic wrap and chill until cold.
2. Preheat oven to 375°F. Grease a 9- or 10-inch pie pan (or 9x13-inch pan if doubling the recipe).
3. Remove the dough from the refrigerator. It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.
4. Place in preheated oven and bake for 20 minutes. Remove and let cool for 10 to 15 minutes before filling.
5. To make the filling, place chocolate in the bowl of a large food processor and pulse until finely chopped.
6. In a medium saucepan, gradually heat dairy-free cream and butter alternative just until boiling. Stir and remove from heat. Turn the food processor back on while pouring hot cream mixture through the feed tube into chopped chocolate, processing until smooth. Add the Chambord and process until mixed through.
7. Spread the berries over the cooled, cooked crust to cover the surface. Pour the chocolate mixture over top of the berries. Refrigerate at least 2 hours, until set. Cut into small pieces and serve chilled on its own or topped with dairy-free whipped cream.