reduxes and raspberry truffle tarts

Following up on a few previous posts:

1) As mentioned in the comments below, I’ve secured an interview with Gina from Cri de Coeur! Chats to come!! Woo!

2) I not going to do the ad. Really, I think in the end it comes down to taste. It’s not my taste. But don’t worry, I have a plan fermenting (wait—fomenting?) away in my head to use some celebrity cred in a way that won’t agonize me.

3) I did not, after all, yell “nutbaggers!!!” at the last School Board meeting. I settled for clapping or strenuously rolling my eyes when appropriate. I had to leave early so I couldn’t get up to speak, and I can’t go to tonight’s meeting, but my god I hope this ridiculousness settles down soon.

4) So, remember when I was whining about the Edible Hudson Valley issue that included not only an awesome recipe of mine, but a cover story on foie gras that got me all hot and bothered (as duck force-feeding + killing does to people like us)? The other day the publisher of Edible Hudson Valley, one Eric Steinman, called me up to discuss the blog post, and we had a really lovely chat. Us Hudson Valley people are nothing if not polite, yo!

Eric wanted to make sure I didn’t feel like they were hiding the cover story from me or anything (I didn’t feel that way at all, I was just sad the article existed), and, basically, just wanted to reach out and be sure we were still cool. What a nice gesture, don’t you think? The food magazine publisher reaching out to the radical vegan?

We had a very kind, interesting talk about the foie gras article, where I basically repeated my points from the original post and he talked about how he made sure to place the interview with Eating Animals’ Jonathan Safran Foer on the very next page–clever, that one.

We talked about meat eating, and I said that I understood that radical vegan chefs will always, by definition, feel a little left out in the cold by the mainstream food world, and even (especially) the slow food world, of which his magazine is a part. I reiterated that I didn’t think, while placing an ad and giving them a recipe to print, that it was a vegan magazine in any way, so of course I knew that people could be thinking about the tastiness of a force-fed duck and my truffles at the same time. It’s just that it’s my job not to be silent about these things, just as it’s his job to bring them up. The article turned my stomach, but for a non-vegan food magazine it wasn’t the rah rah rah force-feeding ducks piece it could have been. An article about industrial honey would have also turned my stomach, what can ya do.

I was touched that Eric took the time to give me a call about my little blog post, and the conversation we had was one of those inspiring ones that reaffirm my constantly-needing-to-be-reaffirmed faith in humanity. It wasn’t that Eric is now vegan or anything, or that I’m no longer sad the article existed, but it’s always nice to talk things out and keep the communication channels open, you know? How are us animal rights people ever going to win this battle if we can’t talk to those who disagree with us?

I also suspect that Eric is more on my side of the foie gras issue than he wants to admit, which was nice to hear….or, well, to infer.

And hey, remember how I said I’d post the recipe for the Raspberry Truffle Tart in the magazine after it went off the stands? Here you go! See the original post for the pictures of it.

And before I go: what do my new shoes from Cri de Coeur look like? I knew you were wondering! Jacob took a bunch of photos, but they were indoors with his phone camera and this was the best one. You can’t really see the shoes, but the cool circular scarf and organic cotton leggings were also from Donna’s lovely place, Cow Jones Industrials! I got the dress at the Salv—how great are t-shirt dresses?

Can I give you a bit of advice, heels-wearing freaks (like me)? If you are new to the world of walking in these ridiculousnesses, and figure you’ll go to YouTube and will watch a few videos with titles like “How to Walk in High Heels,” do not, under any circumstances, branch out and start watching videos with titles like “shoe play” “dipping,” or “heel popping.” I’m not against anyone’s fetish (see previous post!) but…who knew! Of course I knew shoe fetishists were out there, but did everyone but me know that taking your heel out of your shoe is called “heel popping”??

Raspberry truffle tart with shortbread crust

1 (11”) tart, 16 slices

Shortbread crust

1/2 cup plus 2 tablespoons coconut oil (4.5oz) (Spectrum refined brand coconut oil is a high-quality, healthy coconut oil. Unrefined coconut oil has a pronounced coconut flavor that doesn’t fit with all recipes. For more information on coconut oil, I wrote an essay about it that is online at

1 teaspoon vanilla extract

½ cup packed powdered sugar

¾ cup all-purpose flour

¾ cup almond meal (most purchased almond meal is stale, so you can make your own by toasting almonds until fragrant, then cooling and finely grinding them in a food processor.)

½ cup cornstarch

¼ teaspoon sea salt

  1. Preheat oven to 350°F.
  2. If coconut oil is solid (at room temperature), heat it in a pan on the stove, then measure. Whisk together coconut oil, vanilla, and sugar.
  3. Add remaining ingredients and stir just to combine.
  4. Press crust evenly into an 11” tart pan, preferably one with a removable bottom (dust your hands with powdered sugar to make the crust easier to press). Prick the bottom with a fork a few times, then refrigerate for 15 minutes.
  5. Line crust with parchment paper or aluminum foil, then weight crust with beans or pie weights.
  6. Blind bake the crust until edges are golden brown, about 20 minutes. Remove parchment and weights and continue to bake 5-10 minutes more, until crust is deeply golden.
  7. Cool crust completely before adding filling.

Raspberry ganache

½ of a 14 oz can coconut milk (7 oz, a scant cup)

2 tablespoons coconut oil

¾ lb good quality dark chocolate, chopped into small pieces

1 ¼ cups raspberries (frozen raspberries are OK)

  1. In a small pot, bring coconut milk, oil, and 4 tablespoons water to a rolling boil.
  2. Meanwhile, chop chocolate into small pieces and place in a medium bowl.
  3. When coconut milk mixture comes to a boil, remove from heat and pour over chocolate. Cover with a plate or lid and let sit five minutes.
  4. Whisk this mixture together to create a thick ganache. Add raspberries and use a potato masher to gently mash into small pieces. Combine with the ganache.
  5. When all chocolate is melted and ganache is emulsified, assemble the tart. Do not let the ganache sit too long at room temperature, or it will harden. (If it does, heat over a double boiler to remelt.)


  1. When crust is completely cool and ganache is pourable, pour into crust. If desired, smooth with a knife or offset spatula.
  2. Let tart chill for at least an hour before cutting.
  3. Slice tart into 16 thin slices, dipping knife into warm water and wiping clean after each cut.

6 Responses to “reduxes and raspberry truffle tarts”

  1. Marla

    What an amazingly rich, decadent and EASY dessert. I made this for my guy’s birthday treat and he was in love with it! I subbed Bob’s Red Mill All-Purpose Gluten-free blend for the white flour and it worked splendidly well. Not probably up to your standards but they met mine just fine. :)

    • lagusta

      Yay! I’m sure it was lovely, thanks for the info about the gluten-free variation. Woo!

    • lagusta

      Oh, I see why, it’s not including the . at the end as a link. Oh, internet!


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