FLOURLESS CHOCOLATE TART **UPDATED**

As I mentioned in my original post, this tart was a little bit bitter and not really sweet at all.

So, I thought and thought about how to sweetened it up and then it finally clicked: RASPBERRY SAUCE.

Sometimes I make a simple blueberry sauce for our morning pancakes.

A simple sauce made up of frozen blueberries, water, and cornstarch to thicken it up a little.

As I was searching the web for a raspberry sauce, I realized that I could use the same technique as the blueberry sauce with just a few changes.

So here goes my nonrecipe recipe:

RASPBERRY SAUCE

-1 bag frozen organic raspberries

-1/4 cup filtered water

-2 teaspoons sugar

-2 teaspoons cornstarch

-1/4 cup filtered water

In a small heavy bottomed saucepan on medium heat, add the frozen raspberries and 1/4 cup water.

Cook until raspberries have broken down and are heated thru, stirring often.

Remove from heat and strain using a fine sieve.

(I save the seeds and use them in smoothies.)

Add the liquid back to the saucepan.

Add sugar, stir and cook on low-medium heat.

In a small bowl, mix the cornstarch and water with a small whisk until mixed.

Add to raspberries and stir until completely mixed.

Let cook until the sauce thickens slightly, stirring often.

Remove from heat.

Adjust sweetness to taste.

*Since I needed it to be sweet, I had to add another teaspoon of sugar.*

Let cool completely before adding it to chocolate tart.