A simple, no-bake dessert that really brings out the beautiful ruby red of fresh raspberries and combines their sour flavour with ginger, chocolate, orange and other flavours.
For the raspberries
4 cups of raspberries (separated in half)
1/2 cup of sugar*
2T of agave nectar
2T of vegan margarine
A small pinch of sea salt
1 1/2T of agar-agar flakes
2t of arrowroot powder dissolved in 1T of water
2t of fresh ginger, grated
For the chocolate cups
50g of chocolate**
For the topping
2-3T of sesame seed butter***
1T of orange juice
2t of lemon juice
2T of sugar (or to taste)*
A small pinch of sea salt
2t of orange zest for garnish
Add 2 cups of raspberries and the other ingredients to a sauce pan on medium heat.
Stir to combine, and once the margarine has melted, reduce heat to medium low.
Cook until reduced to about 1/2 to 2/3 cups and the agar has dissolved (about 20 minutes), stirring frequently.
Add the arrowroot mixture pouring slowly stirring constantly until it thickens (should be almost instantly).
Let stand to cool for 5 minutes.
Add the remaining berries and stir to combine.
Pour the mixture into two ramekins.
Chill for 30 minutes uncovered until the mix thickens (it will be springy to the touch).
Cover in saran wrap and chill at least another 2 hours (overnight is fine).
Freeze for at least 1-2 hours before melting the chocolate until good and solid (go by the feel rather than the time, since freezers vary).
When ready to add the chocolate, remove the raspberries from the freezer.
Carefully turn the raspberries out from from the ramekins onto a plate.
Use a microwave, a double boiler, or a make-shift double boiler (lightly simmering water in a pan with a second smaller pan poised at water level to ensure a consistent but soft heat) to melt the chocolate. If you haven’t worked with chocolate before, don’t add water, cold liquid, don’t put it directly into contact with high heat source, etc (your chocolate will likely seize and it’s very difficult to fix).
Stir continuously until the chocolate has melted, and then pour gently in spoonfuls over the raspberries and smooth with the spoon so that a bottom layer of chocolate forms, but the chocolate runs over the sides to form something that resembles a chocolate crust.
The chocolate will cool fairly quickly, but refrigerate uncovered for 10-15 minutes when done to ensure the chocolate is dry.
Wrap in saran wrap, freeze for 30 minutes or until firm but not frozen, unwrap and serve.
About 10 minutes before serving, whisk the sesame seed butter with the lemon juice, orange juice and water.
Add the remaining ingredients and whisk thoroughly until combined.
Let stand about 5-8 minutes to thicken.
Add a little more sesame seed butter if you find your topping is not very thick (consistence of the butter itself can vary quite a lot).
Spoon the orange and sesame topping onto the raspberry tarts.
Garnish with the orange zest.
*Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other unbleached sugars are typically fine.
**There’s no penalty for using more chocolate — up to 75g for a nice, thick cup. I use a nice fairly traded bar with organic beans and organic sugar.
***Although sweetened sesame pairs very nicely with sour flavours, it can be an acquired taste. Substitute cashew butter for something more neutral.