Raspberry Chocolate Silk Tart | Chef Fran Costigan

Ingredients:

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)


Source: francostigan.com

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