Ingredients
The following ingredients have 12 Servings
- 1-1/2 cups Medjool dates (about 14 dates)
- 1 cup sliced almonds
- 1-1/2 teaspoons unflavored gelatin
- 1 cup milk
- 2 large egg yolks
- 1/4 cup half-and-half cream
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup cornstarch
- 1/2 cup dark chocolate chips
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen raspberries (if using frozen, thaw them)
- 3 tablespoons coconut sugar (or brown sugar)
- 1/2 teaspoon vanilla extract
- Whipped cream for serving
Instruction
- Make the crust: Place crust ingredients in a food processor and process until mixture breaks down. Press evenly into the bottom and up the sides of a greased 9-in tart pan. Chill in freezer.
- Make the filling:In a medium saucepan, whisk gelatin and milk together. Bring to a simmer over medium heat until gelatin is dissolved. In a small bowl whisk, egg yolks, half-and-half, sugar, and cornstarch until smooth. Whisk a small amount of hot milk mixture into egg and repeat a total of three times. Return all to saucepan and bring to a simmer over medium heat, whisking occasionally until pudding is smooth and thickened.
- Remove from heat and immediately whisk chocolate chips, cocoa, and vanilla into pudding until chocolate is melted. Allow pudding to cool slightly, then transfer to a medium bowl, press plastic wrap directly on surface, and let chill in refrigerator 1 hour.
- Make the topping: In a small bowl, smash raspberries, then add sugar and vanilla. Let sit 10 minutes until raspberries are juicy.
- Remove crust from freezer and spoon chilled filling into crust. Top filling with raspberry topping and let tart chill 1 hour before slicing and serving. Enjoy!
