Top subscribe filter_none issues my account search apps login google-plus facebook instagram twitter pinterest youtube lock

Healthy Holidays: Chocolate Raspberry Tart

Eat
rasberry tart

Enjoy this bright and healthy tart for the holidays.

Oh, the things we can do, the wonders we will weave, with just a bar of chocolate and a basket full of berries! Melt, pour, toss and set, to make a rich, elegant, ruby tart to light up the holiday's deliciousness — all in just ten minutes of culinary mindfulness. 

By now everyone knows the health boons: berries and their antioxidants wipe the rust from our inner piping, and chocolate has so many anti-aging benefits that some are even beginning to ask if chocolate is the new kale. When listing chocolate as one of the six anti-aging foods you should try, Consumer Reports pointed to a study of nearly 21,000 adults finding that “those who ate the most chocolate (½ to 3½ ounces daily) had a 25 percent lower risk of dying from heart disease and were 23 percent less likely to have a stroke over an 11-year follow-up period.”

Raspberries are gorgeous for their bright color, and the tart taste contrast with the bitter-sweet chocolate, but you can use any berry you have on hand. For the chocolate, I used a Scharffenberger 70% bittersweet dark chocolate baking bar. You can use any brand as long as it is dark—for the beauty, the taste, and for all those anti-aging benefits.

Chocolate Raspberry Tart
Serves 8

6 ounces dark chocolate

1 tablespoon coconut oil

1 basket fresh raspberries, rinsed and pat dry

1/2 teaspoon fresh squeezed lemon juice

Dustings of cinnamon, cardamom

Break up the chocolate and very gently melt it in a small saucepan set in a larger saucepan of boiling water. Stir frequently until it is consistently runny.

Warm a tart or pie pan and coat it with the coconut oil. Pour in your melted chocolate and spread evenly across the pan. Gently toss the raspberries with lemon juice, then lightly set your raspberries on the chocolate with their open ends facing down, pointed ends facing up. Completely cover the chocolate “crust” with berries. Place an inverted pie pan over the tart to cover, careful not to crush the berries, and refrigerate to set.

Remove the tart from the refrigerator at least ten minutes before serving so the chocolate softens enough to be able to cut and serve without breaking. Once plated, dust with cardamom and cinnamon.

For Vata: Serve with a dollop of yogurt for the play of contrasts, light-dark, sweet-sour.

For Pitta: Skip the cinnamon and dust simply with cardamom.

For Kapha: Skip the cardamom and dust generously with cinnamon.


Laura Plumb

Laura Plumb is a practitioner and teacher of Ayurveda, Yoga and Jyotish. She is the writer of the book, Ayurveda Cooking for Beginners, and the writer and host of the international 58-part TV series VedaCleanse, with recipes and daily practices for seasonal wellness. She is also the writer and host of the 12-part series Divine Yoga. Laura leads trainings and retreats internationally, and offers online seasonal cleanses and courses. You can learn more about her at LauraPlumb.com and get more Ayurvedically inspired recipes on her blog: Food-ALoveStory.com.

Learn with Laura! 

Register now for Laura's new online course, Introduction to Ayurvedic Cooking, complete with videos, quizzes, and informative PDFs with beautiful photographs.

SIGN UP FOR THE COURSE


This entry is tagged with:
AyurvedaRecipeHoliday

Enlightening, Empowering, Innovative, Inspiring… Don’t Miss a Word!

Become a subscriber, or find us at your local bookstore, newsstand, or grocer.

Find us on instagram @SpiritHealthMag

Instagram @SpiritHealthMag



2019 Spirituality & Health MEDIA, LLC

Meditation at work

Boost your focus and decrease daily stress in your workplace mini meditation retreats. One moment is all you need.