Mother's day deserts!

To follow the homemade AWESOME pizzas, I had to make an awesome desert as well to finish the evening in style. So I decided to make a Chocolate Raspberry Tart.

I changed the recipe a little. Here's what I did:

CHOCOLATE RASPBERRY TART


Ingredients:
1 ½ cups of Oreo Crumbs
1 Tbsp of Sugar
½ Cup of Melted Butter
1 ¼ cup of Semisweet Chocolate Chips
1 cup of coconut milk, thickened
¼ tsp of Salt
1/4 tsp of vanilla extract
About 3 cups of Fresh Raspberries


Preheat the oven to 350 degrees. Spray a 9” tart pan with non stick cooking spray and set aside.

In a large bowl, mix together the Oreo crumbs, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes.

Bake it for about 10 minutes. Let it cool completely.

Place 1 cup of the raspberries in a blender and puree it. Pass it through a fine sieve and get rid of the seeds.

Place the chocolate chips and salt in a bowl and set aside. Place the thick coconut milk in a small sauce pan and bring it to a simmer.

Pour the thick coconut milk over the chocolate and let it sit for a few minutes. Stir until the chocolate is all melted and then stir in the raspberry puree and vanilla extract.

Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half. Arrange the raspberries over the top and place it back in the fridge for another hour or so. 

The picture is a little orangy but the tart was deeeeeeeeeeeeeelicous!!!!!!




I also made some Red velvet cupcakes with cream cheese icing.
I used some coconut milk + 2 tsps of lemon juice instead of buttercream milk.
Also, I used less red coloring gel and added some raspberry and beet juice, which you cannot taste once the cupcake is cooked by the way. It's just healthier with less red coloring gel.


And I made some Vanilla cupcakes with raspberry icing.
I added some raspberry juice to the batter and used coconut milk instead of whole milk.