hi INDiA Copyright 2022
When I was consulting for the Cocoa Planet Restaurant here in Sonoma a few years back, I was hired because of my gluten free baking. The restaurant was entirely gluten free, and there were a number of vegan recipes on the menu because the owner/founder was a celiac. I myself am not gluten intolerant but I seem to have so many friends that are, that I started working on recipes that could accommodate them when they came over for dinner at our house.
Coming up with gluten free recipes after 30 years of Indian cooking was not too difficult. It’s easy to make absolutely delicious Indian mains, and desserts that are gluten free and also vegan or vegetarian, whatever one might wish. Translating traditional western desserts to the gluten free world were a bit more complicated. I decided to do this by doing some research and using the wide varieties of flours I had used in my Indian cooking. I was looking for a custom blend. Something I could make in volume for entertaining at home. That’s what led to the restaurant gig.
The owners who also owned Cocoa Planet Chocolate decided to open a cafe. They’d had desserts at my house and asked if I had more recipes. Sure thing, recipes and the blends to make them work. So while I was doing my regular screenwriting with my husband/writing partner during the week, I’d experiment with a lot of desserts and other recipes on the weekend. We’d all meet for dinner on Saturday night and we’d try whatever I’d been working on during the week. That’s how the menu shaped up leaving me with three big books of dishes and recipes that we put together, which became the chefs books at the restaurant.
From 2015, through 2018 while the restaurant was open I had a ball experimenting, cooking, and tasting. The owners later sold the place and moved states, but I’ve kept up my gluten free baking and cooking.
Since the holiday season is upon us, this is the time when everyone is looking around for sweet treats to feed visiting family and friends. This chocolate raspberry tart is a very simple and straightforward and is pretty easy to make. The brown butter crust which I’d heard of but never tried before really makes this dish. You can make regular pie crust but brown butter is really the way to go. Plus, it’s fast!
Chocolate Raspberry Tart With Brown Butter Crust
Here’s What You Need:
Brown Butter Crust:
3 oz unsalted butter
1 Tbs vegetable oil (not olive)
3 Tbs water
! Tbs caster sugar
1/8 tsp salt
1 rounded cup all purpose flour
or My Gluten Free Crust Blend Recipe*
*Gluten Free Crust Blend
4 cups sorghum flour
4 cups tapioca flour
2 cups finely sifted almond flour
4 tsp xanthan gum
Mix everything together well . This is the basic pie crust, tart, quiche shell mixture. There is a separate blend for cakes.
Here’s What To Do:
1: Heat the oven to 410 degrees. Grease and 8 or 9 inch tart mold with a removable bottom.
2 : Cut the butter into small pieces and place them in a medium size oven proof Pyrex bowl. Add in water, salt, sugar, vegetable oil.
3: Place the bowl in the oven until the mixture is bubbling and starting to brown. This takes about 15 minutes.
4: Remove the bowl from the oven. Turn the temperature down to 375 degrees and immediately add the flour mixture to the hot butter mixture. This may spatter so be careful!
5: Stir the crust mixture together with a heat-proof spatula until it forms a ball. When the dough has cooled enough to handle, press it into an even layer filling the bottom and sides of the tart pan.
6: Pierce the bottom all over with a fork and press the sides of the dough with a fork to reinforce them.
7: Bake the crust in a 375 degree oven for 15 minutes or until it’s golden brown. Take the crust out and set it aside to cool completely before filling it.
Here’s What You Need:
1: 1 cup of heavy whipping cream
2: 8 and 1/2 ozs of good quality dark chocolate broken into pieces
3: 1 oz unsalted butter
Here’s What To Do:
1: Heat the cream until it is just starting to boil. Take the cream off the heat and pour it over the chopped chocolate. Stir it until it’s creamy and all the chocolate has melted.
2: Add in the butter and blend well
1: Pour the chocolate mixture into the cooled crust and refrigerate for at least 1 hour. This can be made up to 24 hours in advance. Keep it refrigerated.
2: Top with raspberries.
3: Dust with powdered sugar before serving.
There it is Chocolate Raspberry Tart. No raspberry fans at home, this can be done with strawberries too.
Coming up next , more desserts and other holiday treats both Indian and Western. Follow along with Twitter @/kathygori