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.
Gluten-Free Chocolate Berry Tart
- 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
- 3/4 cup fresh blueberries
- 3/4 cup fresh strawberries
- 3/3 cup fresh raspberries
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.