Chocolate Raspberry Tart {Paleo, Vegan, Gluten-Free}
Prep Time
20mins
Cook Time
10mins
Total Time
1hr30mins
Bursting with fresh raspberries, this 30-min dark chocolate tart is simple enough for an easy dessert yet showy to suit special celebrations. Paleo, vegan, gluten free
Course:
Dessert
Cuisine:
American
Servings: 16servings
Ingredients
For gluten free chocolate crust:
1 1/4cupcoconut flour
1/2cup almond flour
1/4cupunsweetened cocoa powder
1/2teaspooncoarse sea salt
1/3 cuppure maple syrup
1/2cupcoconut oilsolid to semi-congealed d at room temperature, not melted
For ganache and toppings
19 to 10-ounce bag dairy-free dark chocolate chips
113.66 ouncecan FULL FAT coconut milknot light of from carton
1/2teaspoonsalt
1pintfresh raspberrieseg: two of the small "half-pints" (or around 2 cups)
1/4cuptoasted slivered almonds
Instructions
Preheat the oven to 350ºF. Lightly grease a 10" to 11" inch tart pan (removable bottom).
Toss together coconut flour, almond flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil (not super solid, but not completely liquid either) and mix with a spatula until dough ball formed. If dough seems too soft, oil was likely too melted – place in fridge for 10 to 20 minutes until it firms up.
Use coconut oil cooking spray to coat tart pan. Press crust dough evenly into the bottom and up the sides. Bake for approximately 10 minutes, or until turning lightly brow at edges. Set aside to cool completely in the pan while making the ganache filling.
Add coconut milk to medium sauce pan. Heat until simmering, stirring constantly to incorporate the coconut fats from the milk in. Remove from heat and add chocolate chips. Let sit for one minute before whisking until smooth. Whisk in salt.
Pour the chocolate ganache evenly into the cooled crust. Arrange raspberries on top of the chocolate as desired. Sprinkle with toasted almonds slivers.
Place tart in the refrigerator to let chocolate cool completely at set for at least 1 hour to overnight. Store leftovers in the refrigerator, covered, for up to 5 days.