I have been a bit back-logged on all my shows lately, but have made a pretty substantial effort to catch-up on my Master Chef. In one of the recent episodes, a contestant made a berry compote for her cheesecake. It looked incredible. Too bad I do not like cheesecake, or this post may have been a bit different...
What I do love, though, is chocolate. Chocolate and berries are an incredible combination. What makes this guy even better (for me, at least) is that it has no sugar and no dairy! This is a baking miracle- well, it's a baking miracle in the Ross house.
Also, the tart can be made in a regular spring form dish as a thin cake, but I have recently gotten an adorable tart dish and wanted to use that instead. This looks (and tastes) delicious, so I am happy with the choice!
Ingredients
Servings: 8 Prep time: 20 minutes Cook time: 30 minutes
Chocolate Tart
- 1 cup dark chocolate chips
- 1/2 cup blanched almond flour
- 1/4 cup cacao powder
- 1/2 teaspoon sea salt
- 3 eggs
- 1/2 cup agave nectar
- 1/2 cup grape seed oil or palm shortening
Berry Compote
- 1 pint strawberries
- 1 pint raspberries
- 1/2 pint blueberries
- 3 tablespoons fresh lemon juice
- 1/2 cup honey
Recipe
Tart
Preheat oven to 350 degrees, then place 1 cup chocolate chips in a food processor and pulse until finely chopped. About 30-sesconds. Add in the almond flour, cacao powder and salt. Process again until combined. Add eggs and process until smooth, then add agave and oil. Process until well combined, but do not over process. Pulsing three to four times should be enough. Spoon the mixture into an oiled 10-inch spring form pan or 12 inch tart baking dish. Bake at 350 degrees for 25-30 minutes, or until a toothpick can be inserted and be removed clean.
Compote
Prepare the compote on the stove while the tart is baking. Combine all ingredients in a large saucepan over medium heat. Cook until the berries have begun releasing their juices- about ten minutes. Take off heat and let cool to room temperature before spooning over the tart.
If you prefer, spoon berry compote over the cooled tart and serve with powdered sugar over top. This will take away the whole sugar-free deal, but it does look pretty :)
The original torte recipe is from Elana's Pantry and can be found here.
The original compote recipe is from Food and Wine and can be found here.
A list of substitutions can be found here.