Almond Macaroon and Raspberry Ganache Tart


Hello there, it’s been a while. It’s been busy around here but now I’m back to cooking regular, healthy meals. I won’t talk what went down during Thanksgiving (and after that) let’s just say the Paleo gods wouldn’t be very pleased.

Remember that recipe sharing thingy I had proposed back in November. Well, you’re in luck cause one very special dessert expert sent me a recipe on time but I just haven’t had the time to post.

So here’s a delicious recipe from my very special friend, Sumiya, a.k.a the dessert queen 🙂 I love Sumiya’s food, especially her desserts. She puts on such great presentation that it’s very hard not to go for seconds (and thirds). She’s also an amazing party planner, she threw my graduation party! And it was Moroccan themed, y’all! With amazing food, tea, and tagine favors! She had some other amazing ladies give her a hand, too. My CT friends are awesome like that. So many lovely memories:))

Here’s what Sumiya told me about this recipe, “Here is a recipe for your blog, I thought it would be appropriate for Paleo enthusiasts since its flour free (except for a tiny amount).” So yes, you can certainly try variations with almond or coconut flour, coconut sugar or even maple syrup. I’m telling you this recipe is yummy and gorgeous. A simple, yet impressive, dessert to bring to a potluck, a dinner party, or share with your neighbors during this holiday season!



Adapted from recipe on
Makes 10 servings

The crust for this tart is chewy like a giant almond macaroon, and the
filling is like a raspberry-flavored chocolate truffle.

For the Crust:
All-purpose flour
1 cups whole almonds (about 5 ounces), toasted
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond or vanilla extract

For the Filling:
1 12-ounce package frozen unsweetened raspberries, thawed, strained
3 tablespoons seedless raspberry preserves
1/4 cup (1/2 stick) unsalted butter
8 ounces bittersweet chocolate, chopped
1 tablespoon honey
2 1/2-pints baskets (about) fresh raspberries (or other berries)

Garnish: Shredded coconut (optional)

Preheat oven to 350 degrees F.

Line 9-inch-diameter tart pan with removable bottom with heavy-duty foil,
pressing foil into scalloped sides of pan. Grease foil and dust with flour.
Finely grind almonds, sugar, cinnamon and salt in food processor. Add half
of beaten egg (about 1 1/2 tablespoons; reserve remaining egg for another
use) and extract and blend until dough holds together. Using moistened
fingertips, press dough over bottom and up sides of prepared pan.

Bake crust 10 minutes. Wrap fingertips with paper towels and gently, but
quickly, press puffed crust to original shape. Continue to bake crust until
pale golden, about 3 minutes longer. Again, gently press crust to original
shape. Cool crust completely (crust will crisp as it cools). Turn crust out
of pan and carefully peel off foil. Return crust to pan.

Puree thawed raspberries in food processor until smooth. Brush bottom of
crust with 1 tablespoon preserves. Melt butter  in heavy medium saucepan
over medium-low heat. Add chocolate and whisk until melted and smooth.
Remove pan from heat; whisk in 2/3 cup raspberry puree and honey. Pour
chocolate filling into crust; smooth top. Refrigerate tart until filling is
firm, at least 3 hours.

Brush filling with 1 tablespoon preserves. Arrange enough berries, side by
side, atop filling to cover completely, pressing berries lightly into
preserves to anchor. If desired, stir remaining 1 tablespoon preserves in
small saucepan over low heat until melted. Brush tops of berries with warm
preserves to glaze. Sprinkle shredded coconut over berries as garnish if
desired. Refrigerate tart uncovered up to 8 hours before serving.

Tart can be prepared 3 days ahead before decorated with fresh raspberries.
Cover and keep refrigerated.

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