Wednesday, June 15, 2011

Chocolate Raspberry (Or Strawberry) Pecan Tart!

This is a recipe that I first tasted during a party that my boss from work posted, and I fell immediately in love it! It's from Bon Appetit, and is not inherently vegan (BUM BUM BUM \(@_@\)!!!!!). But don't worry! We tweaked it so it is! Also, I ran into another problem with the recipe...which called for ripe, un-moldy raspberries...(how was I suppose to know?!?) (-_-#). But my grandmother suggested I use strawberries instead, and it turned out well (or even better)!!! So here it is!!

It's saying...eeeeaaaatt...meeee (~@o@)~


      · 2 cups of pecans (about 8 oz.)
      · 6 tbsp (packed) golden brown sugar
      · ¼ cup (½ stick) of vegan margarine (melted)
      · 1 ½ tsp of cinnamon

      · ¾ cup soy creamer (soy milk works as well!)
      · 6 oz. of bitter sweet chocolate chips

      · 2 ½ pint baskets of raspberries (or about twenty small to medium sized strawberries)
      · ¼ cup of raspberry jam


First preheat the oven to 325° Fahrenheit. In a food processor finely grind the pecans, brown sugar, and cinnamon. Then take your margarine and melt it slowly in a sauce pan, once it is nicely melted, pour the buttery awesomeness into your food processor and mix until it starts to form little to medium sized clumps!

Processing the crust away! ~(^_^~)

Then, in either four four inch, tart pans or an eight inch part pan, press the crust mix into the pans. Make sure you press curst mixture up the side so you have a nice “bowl” for the chocolate filling! Once the crust is pressed into your pan/pans to your liking, put it the oven to bake. The recipe says to bake for 30 to 35 minutes, but I found that this was no enough and would start at 30 to 35 minutes, and go with 5 minute increments until it’s nice and crispy ~(^_^~). Once the crust is finished, let it cool completely before you do anything additionally with it.

Unlike bread, crust is the best part of this thing! (I actually like bread crust)

Now for the filling! In a separate sauce pan, on low heat, bring the soy milk/creamer to a simmer. Once it starts simmering take it off the heat and throw in the chocolate chips! Mix the soy milk/creamer and chocolate chips until the mixture is nice and uniform, then pour the filling into your cooled pecan tart crust! Let the filling cool for an hour or so at which point you’ll be ready for the toppings!

Chocolate and pecans, mmm-mmm tasty!

Normally the recipe calls for raspberries place tip up randomly on the tart. Well, unfortunately when I started to make the tart the raspberries somehow became really fuzzy (who decided it was a good idea to cover my raspberries with cotton balls I’ll never know for sure, though I’m pretty sure it was my brother…(-_-#)…). Though! my grandmother suggested that I use strawberries instead! This is where you can get creative. I decided to cut them into thin pieces and lay them in a design around the surface of the tart! There is no “right way” or “perfect design” the sky is the limit!

Oh! I almost forgot the glaze! The glaze is simply raspberry jam! Simply, take about a ¼ cup of raspberry jam, and heat it in a sauce pan until it is nice and syrupy, and simply apply with a brush!

Have fun!!!! ~(^_^~) (~^_^)~

Ooo sooo shiny! (Psst and tasty!)


amymylove said...

Hey awesome blog... Found you from vegweb... I want to follow you (usually you would see a little icon at the top of blogger, i dunno)... i added you to my blog list <3

Ariel said...

Aww thanks! The pictures on your blog are making me so hungry! :)
Oooh, and thanks for pointing that out! I'll try to fix that, hmm...

Ariel said...

Added! There's now a link to follow the blog on the sidebar. :)

Alexander said...

Thanks too! I didn't know what to do haha:^D

Vivi said...

This is beautiful, I esp like the idea of a raspberry jam glaze!

amymylove said...

Yay! Thanks for following me as well... You are both off to an awesome start!!!

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