Looking for an easy, spooky Halloween dessert to serve? I found it: Goblin Blood Tart, a chocolate tart filled with ‘blood’ (purred raspberries), topped with 7-minute frosting drizzled with more ‘blood’ and decorated with candy eyeballs and spiders. This tart requires no baking, just a microwave and cooling time. The only downside is waiting for the tart to set.
First we start with a chocolate crust. Which also requires no baking! The filling is 3 simple ingredients: coconut milk, chocolate, and fruit. The melted chocolate and coconut milk combines to form a chocolate filling and then you glob the berries randomly on the tart. You can use any kind of red/pink berries such as, cherries, strawberries, raspberries. The key is we’re going for a ‘blood’ look. It is Halloween after all!
You could stop there, but to make this extra spooky creepy, I made a simple 7-minute frosting and drizzled it with ‘blood’ aka pureed raspberries. Have you ever made 7-minute frosting? It’s been around for years and it’s actually dairy free – the egg whites and sugar are mixed in a double broiler until stiff and glossy. It’s also been called a meringue frosting. Whatever you call it, it’s super easy and good and it tastes like melted marshmallows! I used a similar frosting for my lemon blueberry tart.
I decorated mine with chocolate eyeballs and plastic spiders, but you can leave them off if you prefer. I had the hardest time finding the chocolate eyeballs, I figured they would be with all the other candy, but I had to buy them at a specialty Halloween store. Or use you’re choice of other candy, the stores are filled with aisles of Halloween candy, it’s pretty crazy.
Oh, and if you’re looking for something not Halloween themed, just serve the tart after you’ve piped the 7-minute frosting. It will still be just as good, just less spooky!
Nothing like baking to get in the Halloween spirit!
Goblin's Blood Tart
|Yield: makes one 9 inch tart|
A spooky Halloween tart! Chocolate and raspberry base with 7-minute frosting drizzled with 'goblin blood' and decorated with candy eyeballs.
- 1 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil, melted
- 1 tablespoon honey or maple syrup
- pinch of salt
- Tart filling:
- 1 cup coconut milk
- 12 ounces dark chocolate
- 1 1/2 cup pureed berries (strawberries, raspberries, or cherries)
- 1 cup sugar
- 2 egg whites
- 1/4 teaspoon cream of tarter
- Make the crust: Grease a 9 inch cake or tart pan. Mix crust ingredients in a small bowl. Press crust into bottom and side of pan. Place in fridge while you make the filling.
- Make the tart filling: Heat coconut milk until bubbling. Add chocolate. Mix until smooth.
- Place half the filling in the prepared crust. Place dollops of pureed berries in batter (about 1/2 cup). Place the remaining half filling on top. Dollop more pureed berries (about 1/2 cup).
- Place tart in fridge to set, about 2 hours.
- Make the frosting: In a pan, bring 2 inches of water to a boil on the stove. Reduce to a simmer. Mix ingredients in a heatproof bowl with a mixer for 30 seconds. Place heatproof bowl on pan and mix frosting for 7 minutes, until thick and glossy.
- Using a piping bag, pipe cone shapes on top of tart. Drizzle with remaining pureed berries. Decorate with candy of your choice for an extra spooky treat!
images and text © North Coast Eats
adapted from <a href="https://www.bakerita.com/no-bake-raspberry-chocolate-tart-paleo-vegan-gf/"Bakerita