I have been fortunate enough to take quite a few trips with my mother over recent
years. We have cruised the Greek Islands, skied the Swiss Alps, and shopped
along the quaint streets of Quebec. This year, we managed to sneak in two mini trips on a tighter budget, without compromising on a little fun and adventure. In April, we drove to Vermont and just last week took a road trip to the Finger Lakes region in upstate NY. Neither of us has ever been and was struck at just how beautiful this area was.
Winery along lake Seneca
Our swimming hole
One of the mementos I brought back with me was a bottle of raspberry liqueur from Finger Lakes Distilling. Set on a hillside overlooking Seneca Lake, they use local fruit and grains to produce whiskey and sweet liqueurs. There was an enticing little chalkboard sign out front encouraging you to 'un wine' from all the wineries at the distillery. My dog was even welcome, where he had his own 'tasting' from a water serving station. I picked up a bottle of raspberry liqueur, mainly because I am a sucker for all things berry, including raspberries. But secondly, I knew I would be picking raspberries this weekend and was already at work concocting a raspberry dessert in my mind. This would just be icing on the cake so to speak, or in this case...tart.
Once you chill this tart, it transforms itself into the most rich and decadent chocolate dessert. This tart has a great 'wow' factor. I've topped it with a great big serving of handpicked fresh raspberries. Talk about a lot of love going into this one. You must understand, raspberry desserts are my ultimate favorite. I love them so much that I decided to forgo traditional cake at my wedding last year and had the most gorgeous mixed berry tart instead. Since my husband doesn't eat chocolate, something tells me I'll be devouring most of this tart myself. What a shame. I think I'll have a slice of this and start organizing my photos from our latest road trip adventure. Go ahead and try this tart! I promise it won't disappoint. You'll find yourself rushing through dinner just to get to this.
~Raspberry Chocolate Tart Recipe~
Inspired by Vegan Vittles
Inspired by Vegan Vittles
For the crust:
25 whole wheat graham cracker squares
6 tbsp just melted butter
1 tbsp raspberry jam
For the filling:
12 oz bag semi-sweet chocolate chips
1 pkg (1lb) silken tofu
1/4 cup raspberry liqueur
1 tsp vanilla extract
1 quart fresh raspberries
Preheat oven to 350. Place butter in a small bowl and microwave until it just starts to melt. Combine the butter with graham crackers and jam in a food processor. Pulse until combined. You should have a wet, sandy texture. Press this mixture into the bottom of a tart or pie pan. I used a 9 1/2" tart pan with a removable bottom. (Note-I used a small amount of butter to grease the pan).
Bake the pie crust for 12 minutes. Remove and allow to cool. While the crust is cooling, you can get started on draining the tofu. Place a few paper towels on a cutting board. Place the tofu on top, and add a few additional paper towels on top of the tofu. Gently press and squeeze out the liquid. Let it drain for about 15 minutes.
Melt the chocolate chips in a double boiler. Allow the melted chocolate to cool. Add the chocolate, drained tofu, raspberry liqueur, and vanilla extract to the food processor. Give it a whirl to combine. Pour this mixture on top the crust, spreading evenly. Refrigerate for one hour, then gently press and arrange raspberries on the top of the pie. Refrigerate for at least another hour, or until you are ready to serve. Serves 8-10.
Wild raspberries I spotted along our hike