Name: Gluten-Free Chocolate Berry Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1-1/3 cup King Arthur Flour Gluten-Free Flour; 3 Tbsp. cacao powder; 1/4 tsp. Redmond Real Salt Ancient Sea Salt; 1/2 cup Nutiva coconut sugar; 1/4 cup maple sugar; 1/4 cup plus 2 Tbsp. vegan butter; 2 Tbsp. Nutiva Organic coconut Oil with Buttery Flavor; 1/2 tsp. vanilla extract; 1 egg yolk; 2 tsp. ice water; 1 cup coconut cream; 1/2 cup plant-based milk; 10 oz. Hu chocolate; 2 Tbsp. Nutiva Coconut Sugar; 2 Tbsp. maple syrup; 1/4 tsp. sea salt; 2 large eggs (beaten); 3/4 cup fresh blueberries; 3/4 cup fresh strawberries; 3/3 cup fresh raspberries

This tart doesn’t just look like it came from a bakery case, it tastes like it too. Rich and fudgy ganache sits inside a crumbly, gluten-free chocolate crust before being topped with gorgeous summer berries. Coming together in just an hour, it’s a delicious – and beautiful – celebration of chocolate and fruit. The best part? It’s made with better-for-you ingredients. Go ahead, eat your tart out.

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Gluten-Free Chocolate Berry Tart

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 16

Calories 261 kcal

Author Liana Werner-Gray

Ingredients

1-1/3 cup King Arthur Flour Gluten-Free Flour
3 Tbsp. cacao powder
1/4 tsp. Redmond Real Salt Ancient Sea Salt
1/2 cup Nutiva coconut sugar
1/4 cup maple sugar
1/4 cup plus 2 Tbsp. vegan butter
2 Tbsp. Nutiva Organic coconut Oil with Buttery Flavor
1/2 tsp. vanilla extract
1 egg yolk
2 tsp. ice water

Filling

1 cup coconut cream
1/2 cup plant-based milk
10 oz. Hu chocolate
2 Tbsp. Nutiva Coconut Sugar
2 Tbsp. maple syrup
1/4 tsp. sea salt
2 large eggs beaten

Garnish

3/4 cup fresh blueberries
3/4 cup fresh strawberries
3/3 cup fresh raspberries

Instructions

Preheat oven to 375 degrees F. Grease tart pan.
In food processor, mix together flour, cacao powder, salt, coconut sugar and maple sugar. Mix in butter until well combined. Mix in egg yolk, vanilla and water. Continue mixing until dough forms.
Press smoothly into prepared tart pan. Bake 15 to 20 minutes, until golden brown.
Meanwhile, in medium pot over medium-low heat, heat coconut cream and plant milk until simmering. Mix in chocolate until smooth. Whisk in coconut sugar and sea salt until well incorporated. Stir in beaten eggs until completely blended.
When done, remove tart crust from oven. Lower oven to 325 degrees F.
Once tart crust is cool, pour in filling. Bake 15 to 20 minutes, until filling is set. If you see any bubbles or cracks forming on the surface, take the tart out right away.
Garnish with fresh berries.

Recipe Notes

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Nutrition Facts

Gluten-Free Chocolate Berry Tart

Amount Per Serving

Calories 261 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g55%

Cholesterol 33mg11%

Sodium 121mg5%

Potassium 140mg4%

Carbohydrates 30g10%

Fiber 4g16%

Sugar 20g22%

Protein 4g8%

Vitamin A 185IU4%

Vitamin C 7mg8%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.