It is made with healthier gluten-free and vegan ingredients, and tastes ultra-decadent and delicious. The easiest gluten-free & vegan chocolate tart, this dairy-free dessert will impress everyone!
The vegan chocolate ganache crust has no gluten and there is no egg or dairy in the chocolate filling. Finish with a crown of pistachios and fresh fig for an elegant vegan dessert. Pistachios give the crust a nice subtle flavor and look beautiful. Don’t have pistachios? You could use another nut if you like – pecans and hazelnuts work really well. And if you have never made pastry, this vegan tart is one of the best ways to start your pie adventures. There’s no rolling required for the crust, just press and bake.
A tart pan with a removable bottom is really key for tarts made with crumb or shortbread style crusts. Being able to remove the sides makes it so much easier to slice the tart, and to then remove each piece from the base.
WHY MAKE THIS RECIPE?
Easy to make
Rich and decadent chocolate filling
Made with fresh fig and berries
The chocolate ganache filling is a blend of dark chocolate chips and coconut milk, the crust is made with all purpose gluten-free flour and almond meal, and only 3 tbsp of unrefined brown coconut sugar. Almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter color. Almond meal is made from ground almonds, though typically has a more coarse texture and contains the skins.
I like to add in a touch of vanilla and salt to my chocolate filling. But feel free to have fun with it and add in whatever you’d like! Some other include a pinch of cinnamon, the zest of an orange, or whatever else you like in your chocolate.
What chocolate I use?
Any vegan chocolate will do here, but it’s important that you choose one that you like the taste of. There isn’t any added sugar to the chocolate ganache so if you choose a dark chocolate that is quite bitter and not very sweet, then that’s how your ganache filling will taste. So, make sure you like the taste of the vegan chocolate or chocolate chips that you use. Because I like the tart not too sweet then I use bittersweet 70% dark chocolate chips.
My favourite pairings with chocolate are berries and nuts, you just can’t go wrong. I also think a bit of orange zest stirred into this would be incredible
How to make the crust:
Add 290 grams all purpose gluten free flour into a bowl, 160 grams ofalmond meal, 3 tbsp of coconut sugar, 1/2 tsp of salt and1/4 tsp of vanilla then whisk to combine.
Add cold pieces of vegan butter, I am using 200 grams of butter. Knead with your hands until the mixture sticks together. Don’t t forget you have to spray first the tart pan with olive oil or lined with parchment paper just to make sure nothing sticks to it.
Spread the crust mixture into tart pan (30 cm round pan), press the mixture to the tart pan using your fingers and make sure it is the same thickness in all places.
Place a piece of parchment paper on the top of the prepared crust and fill in pie weights or rice or chickpeas.The job of the pie weights is to keep the crust from slumping or puffing during the baking. Bake 12-15 minutes at 180 degrees Celsius.
How to make the chocolate filling :
Heat 3, 5 cups of full fat coconut milkuntil simmering.
Pouring into a bowl, add 4,5 cups of dark chocolate chips, wait 30 seconds then slowly stir together until the chocolate is completely melted and smooth.
Add 1/4 tsp of salt and vanilla until well combined.
Remove the pie weights, and bake the crust another 5-10 minutesor until golden brown, dry and firm. Then, remove from the oven and allow to cool for about 10 minutes.
Pouring the chocolate filling into the crust and smooth the top with a spoon or spatula until it is even.
Put in the fridge for at least 4 hours or overnight to completely set. Then, remove from the tart pan and add some garnishes on the top with fig, berries or pistachio.