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By Anthony Salemme, contributing writer, recipes
individual Tarts – or one 6” Tart
cup melted butter
cup dark cocoa powder (sifted)
cup coconut oil (melted)
cup brown sugar
¾ cup chopped dark chocolate (you can also use
ounces fresh raspberries (reserve half for garnish)
1/8 teaspoon unflavored gelatin Softened in 1/8 cup water
ounce freeze dried raspberries (ground until fine in a coffee grinder)
up the cookies in a food processor until finely ground add melted butter.
cookie mixture into 4 greased 4-inch tart pans or a 6-inch pan.
the cookie crumbs to the edge and chill for 15 minutes.
a bowl mix the sugar, coconut oil, eggs, Chambord, and vanilla. Stir until well
combined and smooth.
add flour, sifted cocoa, salt and chocolate chunks. Stir until well combined.
mixture on top of chilled cookie crust, spread to the edges of the pan.
at 350F for 12 min. The center will still be soft but that’s OK.
cool before topping. 1-2 hours
In a small saucepan, add
raspberries, sugar and 1/4 cup water. Heat until berries soften and being
to break down. Puree with hand blender.
Remove seeds using a strainer. Put
back into saucepan. Add softened gelatin. Bring to a boil. Boil for 1
minute, stirring constantly. Remove from heat. Cool to room temperature.
In a large bowl, whip cream to stiff
peaks then fold in cooled raspberry puree. Chill for 45 min.
Spoon mousse into a pastry bag
fitted with a star tip and pipe on the top of the cooled brownie tart and
garnish with reserved raspberries and raspberry powder.
Anthony loves to cook and share
recipes. You can follow him on Instagram at – @mealpvd and online at