Gluten-Free Raspberry Chocolate Tart

Name: Gluten-Free Raspberry Chocolate Tart
Ingredients: 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); ¾ cup confectioners' sugar; 1 teaspoon vanilla extract; pinch of kosher salt; 2-3 tablespoons non-dairy milk or creamer; 2 cups California Giant Raspberries

Looking for a show-stopping dessert? Look no further than this Gluten-Free Raspberry Chocolate Tart.

INGREDIENTS

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)
¾ cup confectioners' sugar
1 teaspoon vanilla extract
pinch of kosher salt
2-3 tablespoons non-dairy milk or creamer
2 cups California Giant Raspberries

DIRECTIONS

- - 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.

Gluten-Free Raspberry Chocolate Tart

INGREDIENTS

DIRECTIONS

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