Love and Spices: Chocolate Ganache Raspberry Tart

This is a great romantic dessert to serve on Valentine’s Day!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Chocolate Ganache Raspberry Tart

Vegan, gluten and dairy-free
For all chocolate lovers, especially those sensitive to gluten or dairy
Chocolate and raspberries are a classic combination!

Preparation time: 1 hr | Baking time: 25 min | Preheat oven to 350°F/175°C | Yields: 8 servings

CRUST

• 2 cups / 250 g skinless green pistachios, for a beautiful contrast with raspberries
• 1/2 cup / 60 g ground almonds
• 1/4 cup / 45 g / 60 ml non-hydrogenated margarine, coconut oil or unsalted butter, melted
• 1 tbsp sugar
• A pinch of salt
• A 9-inch / 23-cm rectangular spring form pan

In a food processor, pulse the pistachios, until roughly chopped.
Place in a bowl, and combine with the almonds, salt, sugar and melted margarine.
Pour into the mould and smooth using a spoon.
Refrigerate for 30 minutes, before baking.
Bake for 7 to 10 minutes and let cool before adding the filling.

FILLING

• 3 cups / 370 g large raspberries
• 1 cup / 240 ml non-dairy whipping or heavy cream if preferred
• 1 cup / 225 g dairy-free dark chocolate, chunks

Heat the cream almost to a boil, then immediately remove from heat.
Add the chocolate chunks, stirring constantly until melted and smooth.
Pour evenly over the pie crust and top with the raspberries.

GLAZE

• 3 tbsp apricot jam

In a saucepan, melt the apricot jam over low heat to liquefy, for about 10 minutes.
Remove from heat and glaze the raspberries with a pastry brush, refrigerate.
Leave at room temperature for 1 hour before serving.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn