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Raspberry Chocolate Truffle Tart

Raspberry Chocolate Truffle Tart

Makes a 10” tart

Teff Pie crust:

  • 2 cups Pereg’s Teff Flour
  • ½ cup vegetable oil
  • ½ tsp. salt
  • ¼ cup honey
  • 2 Tbsp. cold water


  • ¼ cup Raspberry jam (or more if needed)
  • 1 cup full fat coconut milk
  • 1 tsp vanilla extract
  • 2 cups bitter sweet chocolate
  • Fresh berries for garnish

Preheat oven to 375 ̊ F

For crust: In a large bowl mix all ingredients together until they are fully blended. Dough should have a crumbly appearance. Without rolling press into a 10” tart tin and bake for 12‐15 minutes. Let crust cool in tin. Crust is now ready to fill.

For filling: Spread bottom of tart shell with a layer of jam. In a medium saucepan, heat the coconut milk and vanilla extract over medium heat until it starts to boil. Remove from heat and whisk in chocolate. Make sure chocolate is fully blended and there are no lumps in the filling. Pour still warm chocolate ganache filling into the tart shell.

Refrigerate for 2 hours, then garnish and serve. Tart will keep in refrigerator for up to 2 weeks.

Note: Teff pie crust can also be used in a 9” pie dish for traditional fruit pies.


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