Raspberry Ginger Valentine's Tart
Seeing as today is Valentine's Day, I've decided to share my recipe for a very special dessert. This tart has such bright, springy flavors with the ultimate crust that's the right amount of crunchy and chewy. The ginger adds a nice flare and it's not too sweet, so as far as I'm concerned, it's the perfect adult dessert to share with your girlfriends or your loved one on this special day. The best part is that it doesn't take much effort, so you have time for other dinner preparations.. or other things. Like eating chocolate, obviously.
Happy Love Day, friends!
Raspberry Ginger Valentine's Tart
Serves 8
Ingredients for Crust:
5 graham crackers (about 2 and 3/4 oz.)
1/2 cup whole almonds
1/2 cup plain granola
1 tablespoon granulated sugar
1 1/2 teaspoon fresh lemon zest
6 tablespoons melted butter
Ingredients for Filling:
1 brick cream cheese (8 oz.), room temperature
1/4 cup coconut milk
1/2 cup granulated sugar
1 1/2 tablespoon fresh lemon zest
1 tablespoon finely minced fresh ginger
Juice of 1 lemon
Raspberries for topping
Directions:
1. Place all the ingredients for the crust except for the butter into your food processor (it will help if you break the graham crackers into smaller pieces). Pulse the mixture 5-6 times to break down the larger pieces. Add the melted butter, then pulse the mixture until the almonds and large graham cracker pieces have been broken down to approximately the size of the granola chunks (see picture). Everything should be evenly coated with the melted butter. Press the crust mixture into a tart pan with a removable bottom and chill in freezer for 30 minutes.
2. Add all ingredients for the filling into a large bowl and whisk until the mixture is smooth. Pour filling into chilled crust, and chill in refrigerator for 30 minutes for the filling to slightly stiffen (this ensures the raspberries won't sink into the filling).
3. After 30 minutes, arrange the raspberries in a circle around the tart, then add a second circle of raspberries inside the first. Place the tart back into the refrigerator and chill for 3-4 hours, up to overnight. Enjoy.