Raspberry Ginger Tart

This dessert offers a fresh finish to any meal, featuring sweet berries, cozy spices, and a crisp, gluten-free crust. Topped with a vibrant raspberry gastrique, it’s a dessert that feels like a treat while remaining rooted in a balanced approach. 

INGREDIENTS

FOR THE TART 

4 tablespoons + 1/2 teaspoon coconut oil  

1/2 cup cane sugar  

1 teaspoon tapioca starch  

1/2 teaspoon vanilla extract  

3/4 teaspoon salt  

2 teaspoons cinnamon  

2-3/4 tablespoons chia seeds  

18-1/4 tablespoons gluten-free, all-purpose flour  

3 tablespoons + 1 teaspoon cane sugar  

3/4 tablespoon cornstarch  

1/4 cup almond milk  

12 ounces fresh raspberries  

1-1/4 tablespoons ginger, minced  

12 teaspoons sliced almonds, toasted 

12 tablespoons raspberry gastrique 

FOR THE RASPBERRY GASTRIQUE 

2 tablespoons cane sugar 

1/4 cup red wine vinegar 

1 cup raspberries, fresh or frozen  

INSTRUCTIONS

TO MAKE THE TART 

1. Preheat oven to 350 F.  

2. In a food processor, add coconut oil, cane sugar, tapioca starch, vanilla, salt, cinnamon, chia seeds, and flour. Pulse until fully incorporated.  

3. Lightly spray an 8-inch round tart pan with cooking spray, then line the bottom with parchment paper. Press the dough into the bottom of the pan and up the sides. Bake in the oven for 20 minutes. Remove from the oven and allow to cool.  

4. Add the second amount of cane sugar to a bowl along with cornstarch and almond milk. Whisk until combined.  

5. Place the raspberries into the partially baked tart shell in a nice single layer. Sprinkle the minced ginger around the raspberries, then pour in the almond milk mixture.  

6. Bake in the oven for 40–50 minutes. Cool, then unmold and cut into 12 equal-sized pieces.  

7. Serve each slice garnished with toasted sliced almonds and raspberry gastrique (fresh raspberries and mint are also nice garnishes).  

TO MAKE THE RASPBERRY GASTRIQUE 

1. Place the cane sugar into a saucepan over medium-low heat. Cook until the cane sugar melts and turns a nice light amber color.  

2. Slowly add in the vinegar. Stir until caramel re-melts.  

3. Add in the raspberries and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, or until thickened.  

4. Transfer to a blender and purée, then strain through a fine-meshed strainer.