If you're looking to impress, serve this chocolate tart. The chocolate crust, filling, and glaze are all chocolate, and there are three distinct layers to this dessert. Amazingly, it's also dairy-free, paleo-friendly, and gluten-free, making it the ideal chocolate dessert.
There are three distinct chocolate components to this tart recipe: the crust, the ganache, and the glaze. In contrast, a chocolate truffle tart seemed more appropriate.
You'll understand what I mean if you've ever indulged in some decadent Belgian chocolate truffles. Truffles with a texture so rich and velvety that you can't help but close your eyes and enjoy every last drop. That's exactly what you've got here, in a lovely tart form.
There's a lot of chocolate in here, so go ahead and splurge on the excellent stuff if you can. Use a premium brand, but avoid going too dark or it will be overly bitter. Cacao content between 55 and 65% is ideal for chocolate.
CHOCOLATE TART INGREDIENTS
Simple, everyday ingredients are all you need for this dish. Almond flour and raw cacao are used for the crust, while coconut milk, bittersweet chocolate, and eggs go into the ganache, and melted chocolate and coconut milk are used for the glaze.
For each level, you'll need these things:
Toppings for the Crust
- 1 ½ cups of ground almonds
- Three Tablespoons of Raw Cacao Powder
- Three Tablespoons of Coconut Oil.
- Add 2 teaspoons of maple syrup.
- Half a milligram of salt
Ingredients for the Ganache Filling
- Full-Fat 13.5 ounces of Coconut Milk set aside 2 tablespoons for the glaze
- Ten ounces of bittersweet chocolate
- Two eggs.
- One teaspoon of vanilla extract.
Ingredients for the Glaze Salt:
- ¼ teaspoon
- Two Tablespoons of Coconut Milk
- Two ounces of bittersweet chocolate
- One teaspoon of maple syrup.
- One Tablespoon of Water
HOW TO STORE THIS CHOCOLATE TART
This dish can be prepared and stored in the refrigerator for up to two days in advance.
Yet, you may not know that leftovers can be frozen. If you have any leftover chocolate tart, cut it into slices and store them in the freezer in an airtight container. The slices can be stored in the freezer for up to 2 months, making them convenient for those times when a quick chocolate fix is in order.
You may thaw a piece overnight in the refrigerator. Or, you could leave a slice out for thirty minutes on the kitchen counter. You can eat it after it thaws.
- Use good quality chocolate: The quality of the chocolate you use will have a huge impact on the taste of your tart. Choose high-quality chocolate with at least 70% cocoa solids for the best results.
- Don't overheat the cream: When heating the cream to make the ganache, be sure not to overheat it. Heat it just until it starts to steam, then remove it from the heat. If the cream gets too hot, it can cause the chocolate to seize and ruin the ganache.
- Use a food processor to make the crust: To ensure a fine and even crust, use a food processor to grind the cookies into crumbs and mix them with melted butter.
- Let the ganache cool before pouring: After making the ganache, let it cool for 10-15 minutes before pouring it into the crust. This will help prevent the ganache from becoming too runny and spilling over the edges of the crust.
- Chill the tart before serving: Once the tart is assembled, chill it in the refrigerator for at least 2-3 hours before serving. This will help the ganache set and make it easier to slice and serve.
- Decorate with toppings: You can add toppings like shaved chocolate, fresh berries, whipped cream, or caramel sauce on top of the tart to make it even more delicious and visually appealing.
How long does the tart last in the refrigerator?
The tart can be stored in the refrigerator for up to 5 days. However, keep in mind that the crust may start to soften over time.
Can I freeze the tart?
Yes, you can freeze the tart for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Can I use milk chocolate instead of dark chocolate?
You can use milk chocolate instead of dark chocolate, but keep in mind that the flavor will be sweeter and less intense. If you do use milk chocolate, you may want to reduce the amount of sugar in the crust and the ganache to balance out the sweetness.
CHOCOLATE TRUFFLE TART (GLUTEN-FREE, DAIRY-FREE)
- 1 cups almond flour
- 3 tablespoons raw cacao
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 13.5 ounces full-fat coconut milk, with 2 tablespoons set aside for glaze
- 10 ounces bittersweet chocolate
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons coconut milk, taken from can above
- 2 ounces bittersweet chocolate
- 1 teaspoon maple syrup
- 1 tablespoons water
- Preheat your oven to 350 degrees fahrenheit.
- Stir together all crust ingredients in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of of a 9-inch tart pan. Use a fork to puncture the bottom in three spots.
- Bake the crust for 10-12 minutes or until starting to firm. Remove and cool on a wire rack.
- To make the ganache, heat the coconut milk in a small pot and bring to a simmer. Once simmering, turn off heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.
- In a small bowl whisk the eggs with the vanilla and salt. Add to the cooled chocolate and stir together.
- Pour the ganache filling into the crust and cook for 20-25 minutes. When it’s done, the center will still be wobbly, but the edges should look firm. The center will continue to firm as it cools. Remove the tart from the oven and cool in the tart pan on a wire rack for 30 minutes. Then, refrigerate for 30 minutes.
- To make the glaze, heat the coconut milk, maple syrup and water in a small pot on medium heat. Turn off the heat and add the chocolate, stirring until melted. Alternatively, add all ingredients to a small glass bowl and microwave in 15-second increments until melted.
- Pour the glaze on top of the tart, tipping the pan in a circular motion to spread the glaze across the top. Let the glaze set for 30 minutes, then serve.
- Pascha Chocolate is organic, gluten-free, dairy-free, soy-free, and vegan. I love the 55% chocolate chips and it’s what I used in this recipe.
- Hu Chocolate is organic, gluten-free, dairy-free, soy-free, vegan and paleo friendly (no refined sugars). But it’s slightly more bitter at 70%.
- Lily’s Chocolate is gluten-free, dairy-free and fair-trade certified. It does contain soy lecithin but it’s sweetened with stevia and erythritol, so it’s keto friendly.