(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
For the tart dough, whisk together the cocoa, sugar, salt and 1⅔ cups flour in a medium bowl. Add the 1½ sticks of chilled Country Crock® Avocado Plant Butter and toss to coat. Using a stand mixer with the paddle attachment, fully incorporate the Plant Butter into the dry ingredients until you reach a rough dough consistency. Add the Plant Cream and yolk or replacer and beat with the paddle attachment until you have a firm dough that stays together when you squeeze it. Remove the dough from the bowl and work together with your hands. Knead a couple of times until there are no dry spots and the dough is smooth. Flatten into a ¾ inch thick disk, wrap tightly in plastic wrap and chill until firm, about 1.5 hours.
For the filling, bring the sugar, cream of tartar and ⅓ cup water to a boil in a large saucepan over medium-low heat. Stir with a heatproof spatula until completely dissolved. Cook the caramel by swirling the pot often but not stirring, until mixture turns a deep amber color, about 8–10 minutes. Remove the caramel from the heat and immediately stir in the Plant Butter a piece at a time until smooth. Gradually stir in the Plant Cream and then add the salt. Transfer the caramel to a heatproof measuring glass, you should have about 1½ cups. Let cool until warm.
Preheat the oven to 350 F. Let the dough sit for a few minutes to soften slightly. Roll the
dough out on a lightly floured surface to 14 inches round and about ⅛ inches thick. Dust with
more flour as needed to prevent sticking. Slide the removable bottom of the tart pan under the dough, positioning it roughly in the center. Fold the edges of the rolled dough inward toward the center, working all the way around so it rests on the tart pan bottom. Now, lower the bottom into the tart pan. Unfold the edges so they gently sit on the sides of the tart pan and the excess dough is hanging over the edges. Press the dough firmly into the bottom of the pan, then firmly press the sides of the dough into grooves and up sides of the pan. Use a rolling pin over the top edge of the pan to remove any excess dough.
You can save the dough scraps for patching up any cracks later if necessary. Prick the
bottom of the dough all over with a fork and chill in the freezer until very firm, 15 minutes.
Place the tart pan on a baking sheet and line the tart with a piece of parchment. Fill with
dried beans and bake until the edges of the crust are set and starting to look dry, 12 minutes. Carefully lift the parchment with the dried beans out. Patch up any visible cracks with the reserved dough. Return the crust to the oven and bake until firm and dry all over, 20 minutes. Transfer to a wire rack and let cool.
Pour the caramel into the cooled tart shell. Chill until caramel is set, at least 1 hour.
Start on your ganache and place the chocolate chips, Plant Cream, and Plant Butter into a heatproof bowl set over a saucepan of simmering water (the bowl should not touch the water). Stir with a heatproof spatula until the ganache is smooth, about 5 minutes. Let it cool until thickened enough to hold an indentation from a spoon. Remember if it’s too warm, it won’t hold any swirls.
Remove tart from refrigerator and pour the ganache over caramel. Using a spoon, gently work the ganache over the surface, creating decorative swirls. Sprinkle with fresh raspberries and let it sit until the ganache has set and lost its sheen, 10–15 minutes.
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