Go Back
+ servings

Gluten Free Chocolate Tart

Rich and chocolatey this chocolate tart will be a huge hit at your next party.
Print Pin
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: chocolate tart
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10
Calories: 409kcal
Author: Karen Kelly

Ingredients

  • cup Gluten free oat flour
  • cup almond flour
  • ¼ cup quick cooking rolled oats
  • 5 tablespoon melted butter or coconut oil
  • 2 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoon espresso cold brew or almond milk

Chocolate Ganache

  • 1 ¼ cups coconut milk canned, full fat
  • 6 oz dark chocolate gluten free
  • 6 oz semi-sweet chocolate gluten free
  • 3 tablespoon salted butter
  • 1 teaspoon vanilla extract

Instructions

Crust

  • Preheat oven to 325 degrees. Prepare your 10-inch round baking pan (or pie pan) with cooking spray.
  • In a food processor, add oat flour, almond flour, oats, butter, sugar, cocoa powder and espresso cold brew. Pulse until combined or until slightly crumbly.
  • Press the crust into the round pan being sure to get it up the sides of the pan. Bake for 15 minutes or until slightly golden brown. Let cool.

Ganache

  • Heat the coconut milk in a pan over medium low heat. Whisk the coconut milk really well since it separates in the can. When the coconut milk begins to bubble a tiny bit on the sides remove from heat. Put chocolate in a bowl and pour coconut milk over it. Let sit 30 seconds then stir well. Add butter and vanilla and continue to stir.
  • Pour over crust, smooth with a spoon and chill overnight.
  • When it is set, top with pomegranate arils that have been dried well on paper towels.

Nutrition

Calories: 409kcal | Carbohydrates: 28g | Protein: 5g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 11mg | Sodium: 107mg | Potassium: 325mg | Fiber: 4g | Sugar: 13g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 5mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.