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Gluten-Free Raspberry Chocolate Tart
Pre-baked gluten-free tart shell
10 ounces bittersweet chocolate (no more than 70%), broken into chunks
12.3 ounces silken firm tofu (in the shelf-stable aseptic box)
cup confectioners' sugar
1 teaspoon vanilla extract
pinch of kosher salt
2-3 tablespoons non-dairy milk or creamer
2 cups California Giant Raspberries
Put chocolate into microwave safe bowl and microwave at 30 second intervals, checking and stirring each time. When melted, set aside.
Put tofu, sugar, vanilla, salt, and non-dairy milk (or creamer) in a food processor, and process until smooth.
Scrape down sides of processor and pour in chocolate mixture. Run machine until everything is incorporated.
Pour filling into tart shell, smoothing it out with a spatula (it will be thick). Top with raspberries, and chill at least two hours.
Before serving, sprinkle with sifted confectioners' sugar.
2 hrs 15 mins
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