Rich Raspberry Chocolate Vegan Tart, aka Hannah Tart

i affectionately call this the Hannah tart, because my newish friend Hannah came over, along with her hearty husband John and their tiny blueberry eyed boy Judah for dinner. Hannah had this round shaped white tupperware that she had tucked beneath her arm, and i asked if i could peek inside.

i don't know what i was expecting, but then i took a look inside, my breath was taken away. i mean, i literally gasped! inside was this gorgeous chocolate tart that looked like martha stewart herself made it, it was stunning and i thought hannah must have secretly worked as a pastry chef in some former life-that's how beautiful this tart was!

it. was. delicious. after we all shared hearty steaming bowls of sweet potato masaman, we cleared the dishes scraped clean, the kids ran off to play, and hannah's tart came out.

it. was. amazing. rich, chocolaty, bites of swirled in raspberry preserve as well as fresh berries strategically placed on top. the crust was crumbly and gritty, not too dry, but the perfect balance to the decadent ganache it held.

do you ever think sometimes the more delicious a food is, the harder it must be even to make? well i do, and i thought i would never get to eat it again because there's no way i could make something this delicious. hannah kept saying otherwise. "it is so simple and easy, jana! you can make it! i've already made it a few times and it's perfect for my gluten free and vegan friends!" my jaw dropped. what did she just say? this  mouthwatering dessert that tasted like buttery, flaky, chocolaty goodness had NO eggs, butter, or even flour or milk in it? how how?

hannah promised she would share her recipe with me. and she did. that very night.

i would have waited, but literally the next day, i went to the store and picked up the ingredients she mentioned. the only thing i didn't have to purchase was raspberry preserves because i already had some-that i made myself! i like to naively think this added the bengali mama touch to the tart ;) but mostly all credit goes ti hannah for sharing and introducing me to this delightful tart.

let's get on with the recipe, shall we?

you'll need:

2 cups of fresh raspberries 
1/2 can of coconut milk, the fatty kind:)
1 tbsp of pure maple syrup
1/4 cup homemade raspberry preserves-otherwise i recommend bonne maman 
1 1/2 cups almond flour
6 oz semi sweet chocolate, chopped
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil
pinch of salt 

now i wish i had one of those beautiful tart pans which is perfect for this recipe,  but unfortunately i could not find one in time, so i just used a thin pie pan that i found at the dollar store and it worked just as well. i just wanted to be able to pop it out like i saw hannah do, and i was still able to do that. 
this is optional. I'm sure you can leave it in what ever pie die dish you choose:)

ok onto the recipe...

1. in a bowl, mix together melted coconut oil, almond flour, cocoa powder, maple syrup, and a pinch of salt.  when  it's kind a wet muddy consistency, you can pack it into your pan with your fingers. this will be your delectable crust.  set aside. i popped mine in the fridge.

2.  in a different bowl, put the semi sweet chocolate in. in a small sauce pan, heat up the fatty coconut milk just to a boil. turn heat off. let it sit for a minute and then pour it over the semi sweet chocolate. magic happens. mix until you see a gorgeous shiny ganache take form.  scoop in raspberry preserves and swirl on in.

3. pour filling into prepared crust. pop fresh raspberries on top in a pretty garnish. chill for a few hours. 

4. serve to all your friends.