A rich and creamy raspberry chocolate ganache tart with a chocolate graham crust, topped with fresh red raspberries for an impressive, decadent – and unexpectedly easy – dessert. Vegan and gluten free options.
If there’s one thing that I miss about living in the Pacific Northwest – and there are many – it’s the seasonal berry bounty: delicious, heaping flats of vibrant, super sweet raspberries, blueberries, and blackberries, as far as the eye can see at every market come summertime.
I first made this tart a few years ago after picking up a gigantic flat of perfectly ripe raspberries from our neighborhood farmers market. My husband didn’t think I could use them all in time, and I accepted the challenge (we’ve known each other for nearly half our lives, how could he not think I would easily win that bet??). While proving him wrong in the tastiest way, this raspberry chocolate ganache came to be.
The raspberries are bright and sweet in concert with the rich, dark, creamy chocolate filling, all nestled in a classic chocolate graham crust. It’s a great way to take advantage of an excess of fresh summer berries, should you ever find yourself with such a “problem…”
A classic strawberry rhubarb crisp with a buttery brown sugar, oat, and almond crumble topping, made even sweeter with raspberries and vanilla.
Spring has sprung in northern Virginia, and oh, am I ready. Our neighborhood is brimming with dogwoods and cherry blossoms, and I’m diving right into my warm-weather berry crazy ways, making good use of some ruby red rhubarb I snagged at the market this week.
I literally cleaned out their limited supply, then asked them to please order more for me, because I’m a real treat for grocery store produce managers… 😂
However, my lack of shame when it comes to specialty seasonal ingredients paid off, with this sweet and vibrant strawberry rhubarb crisp. It combines fresh berries and tart rhubarb tossed with brown sugar and good vanilla, and tucked beneath a buttery almond-oat crumble.
An irresistibly simple cherry torte dotted with sweet cherries and raspberries. This tender, buttery cake is a breeze to make and can easily be adapted to feature your favorite Summer fruit.
A good reason to bake a cake: we sold our house! I think that calls for cake. I was a ball of stress for weeks, but thankfully, we were fortunate enough to receive (and accept) a great offer just two days after putting our house on the market. I didn’t want to jinx anything until we officially closed, but now that we’re in the clear… it’s time for cake!
See also, we’re about to move across the country with a nine month old and a dog, so we’re very much in stress baking territory, and that cake needs to be simple.
Enter this sweet cherry torte, an altogether wonderfully delicious and easy cake packed with early-Summer cherries and sweet raspberries, that will likely take you longer to collect the ingredients for than to actually prepare.