Hello and happy Tuesday!
I am so excited to share our first homemade hello cocoa dessert with you. As much as we love chocolate, this dessert really took it to the next level. The great thing is that this recipe is something you can make in your own kitchen with ease. And the best part, it certainly doesn't taste gluten free!
Gluten Free Raspberry Chocolate Tart
Gluten Free Pie Crust
1 C Betty Crocker Gluten Free All Purpose Rice Flour
1/4 C Sweet Rice Flour
1 T Sugar
6 T Cold Butter, cut into small pieces
2 tsp Vanilla extract
Hello Cocoa Chocolate Tart
4 Bars Hello Cocoa (about 8oz of chocolate, I used our Venezuela bars)
3/4 C Cream
2 tsp Vanilla extract (you could be creative here with different extracts for fun flavors)
2 T Butter
2 Pints Raspberries
Powdered Sugar for dusting
- Parchment Paper
- Food Processor (or pastry cutter)
- Rolling Pin
For the Tart Crust
Preheat Oven to 350 degrees and spray a 9-inch tart pan with cooking spray and dust with rice flour.
In large bowl, combine the GF all purpose flour, sweet rice flour and sugar. [I don't have a pastry cutter, so I used a food processor]. Move flours to food processor and add butter. Chop until butter is evenly combined. Return to bowl.
Add egg and vanilla extract to butter and flour mixture, and mix with a fork until a ball of dough forms.
Take 1 pieces of parchment paper and put ball of dough on top. Use rolling pin to roll out dough in to an even, thin round shape. Take dough with parchment paper on bottom to flip into your tart pan. Press dough into the pan and make even around the edges. It's ready to bake!
ake tart for 20-25 minutes or until golden brown around the edges. Let tart cool completely before adding the ganache below.
For the Hello Cocoa Ganache
Break up the Hello Cocoa bars into small pieces. I just used a knife to cut them up.
Add the cream and vanilla to a small saucepan and heat on low, stirring often (you do not want the cream to burn or heat too quickly!). Bring to a simmer. (the cream will steam vigorously, but do not wait for bubbles. The goal here is to melt the chocolate.)
Pour the cream over the chocolate and whisk until smooth. Then whisk in the butter.
Pour the ganache into the cooled tart crust and use a spatula to spread evenly. Set in fridge to cool for about 10 minutes [I left mine in there for a few hours].
And voilà! Now you have a stunning and amazingly delicious Hello Cocoa Chocolate Tart. Made for sharing.