chocolate ganache and raspberry tart

we barbecued for fathers day and stayed at home which was nice to get the drinking going and not having to drive anywhere! eating over rode the drinking though and this choco tart was the hit of the day. the daddy loves choco, dark chocolate to be exact so this incredibly simple tart was perfect and yummy next to the big fat burgers and creamy potato salad. the recipe is from the newest Bon Appetit but its nothing but a simple chocolate ganache topeed with sweet in season raspberries and a very flaky crust.

enjoy! (i just copied and pasted the recipe since i changed zero!)

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

preparation

Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.

Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.

Bake crust until golden, 25 minutes; cool.

Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.

Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

vegan lemon raspberry muffins

yet another recipe adapted from renee louxs The Balanced Plate.
these were delicious and hearty. i'll post pics in the morning!

enjoy!

3/4 cup organic whole wheat flour
3/4 cup organic spelt flour
2 tsp aluminum-free baking powder
1/4 tsp sea salt
1/4 pls 2 tbls organic coconut oil/butter, softened
1/4 cup agave syrup
1/4 cup organic grade b maple syrup
1/4 cup unsweetened almond milk
zest of 1 organic lemon
juice of 1 organic lemon
1 tsp pure vanilla extract
1/2 tsp organic apple cider vinegar
1 cup organic raspberries
raw organic wheat germ

preheat oven to 350F. grease or lin muffin tins with unbleached muffin cups.

combine flours, baking powder and salt.

beat coconut oil, agave syrup, maple syrup, almond milk, lemon zest and juice, vanilla and appple cider vinegar.

beat in dry until JUST combined...do not over mix.

fold in berries.

pour into muffin tin and sprinkle tops with wheat germ.

bake 20 minutes.

berry lemon coffee cake

3/4 cup whole wheat flour
1/2 cup almond meal
1/4 cup oatmeal
2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 tsp ground cardamom
1/2 tsp sea salt
1/2 cup organic natural cane sugar
1 mashed ripe banana
2 tbl unsalted chilled butter, cut into small pieces
1 lg organic egg
juice of meyer lemon juice
3/4 cup almond milk
3/4 cup blackberries
1/2 cup raspberries
zest of 1 meyer lemon

1/4 cup organic natural cane sugar
3 tablespoons sliced almonds, chopped
juice of half of meyer lemon
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Preheat oven to 350F.

combine flour, oats, almond meal, baking powder, baking soda, cardamom and salt in a small bowl, stir.
beat sugar, banana, and butter in mixer; beat at medium speed until blended. add egg and lemon juice, beat well.

ad dry ingredients and almond milk alternately, beginning and ending with flour mixture.

fold in berries and zest.

pour into a 9-inch square baking pan coated with cooking spray.

for topping combine sugar, lrmon juice, almonds and cinnamon and sprinkle over top. bake for 35 minutes. cool.