raspberry walnut tart


During my time in Oaxaca, I perused some new food blogs, The Lovely Food Blog being one among them that stood out. While I bookmarked many recipes from this beautiful blog (seriously, check out the pictures and get back to me), one that absolutely stood out as a must-make was the Raspberry Walnut Tart.

(Charlotte puts it together with "brilliantly crunchy cacao nibs." Since these nibs first proved difficult to find and then difficult to justify per cost, I subbed in some semi-sweet chips.)

For this (slightly amended) recipe, you will need:

3/4 cup of butter, cubed
1 1/3 cup of sugar
2 teaspoons vanilla extract
3 eggs
2 cups ground almond (or almond flour)
1 cup all-purpose flour
3 teaspoons baking powder
1/2 cup coarsely chopped walnuts
1/2 cup semi-sweet chocolate chips (mini is best!)
3/4 cup of almond milk
2 1/2 cups of frozen raspberries

Preheat your oven to 350 degrees. Beat your butter, sugar, and vanilla together. (Alright, confession: YES, I am still without a proper mixer, handheld or otherwise. But we are managing to create more counter space in our thumbnail of a kitchen. Maybe soon.)

Add your eggs one at a time and beat to incorporate. In a separate bowl, mix together your flours (almond and all-purpose) and baking powder. Stir in your walnuts and chocolate chips.

Combine your wet ingredients with your dry, then add in your 3/4 cup of milk. Gently fold in the milk without over-mixing.

Okay. Okay okay okay. Charlotte suggests that you pour your batter into a 12-inch tart tin. Which leads me to my next confession: in all my baking endeavors in our new place so far, I know I definitely, definitely need a better array of baking, well, instruments. I do not have a 12-inch tart tin, or any tart tin of any kind, for that matter. I have (this is true): four muffin tins (that hold six muffins each), two 8-inch pie pans, 2 9-inch round cake pans, and 2 9x5 loaf pans. Which actually seems like a lot, given our tiny space, but these were all gifted to me at some point, which I am grateful for, and a tart tin is next on the list.

So, should YOU be the proud owner of a 12-inch tart tin (like THIS ONE?!), pour away. If not, you may make do, as I did, and equally distribute your batter between your two 9-inch round cake pans. It wasn't beautiful, but goodness gracious, it was tasty.

Next, cover your tart/cake with a single layer of frozen raspberries.

Bake for about 50 minutes, or until golden on top. Charlotte instructs that if the "cake is still wobbly in the middle, it's not done!" No, it is not. She also says it's better for it to be a bit underdone than overdone. So, essentially, a gooey cake trumps a dry one; can't argue with that logic, now can we.

Now, I think the use of chocolate chips rather than cacao nibs makes a more than major difference here. Cacao nibs are smaller, much less sweet, and have a crunchy texture. The chocolate chips gave this dessert a more melty, cookie-like quality. The raspberries on top gave it a bit of sweet, like a cookie-cake with jam on top. Who doesn't like a cookie cake with jam on top?

Next time, or at least soon, I will invest in the proper tools to make this one right. But for a first attempt, it was very, very good.