The most delicious gluten free dairy free chocolate ganache tart you’ll ever eat. Shortcrust pastry, strawberry jam and chocolate ganache create the most mouthwatering indulgent dessert that you won’t want to share. Decadent, dreamy, completely satisfying and perfect for your chocolate cravings.
Don’t be put off by the length of time required to make this recipe. Most of that time is chilling and baking time, which is the perfect opportunity for you to put your feet up and grab a cup of tea. Just 8 ingredients to make the entire dessert and only 10 minutes of actual work. Your friends and family will think you are a pastry genius when you make this for them. Check out my FAQ for commonly asked questions.
Why You Should Make This
I mean, it’s chocolatey gooeyness in individual-sized tarts! Who doesn’t love not having to share? This recipe is extremely easy to make and will quash all of your fears about making pastry and ganache. And with my allergy safe options, I think you’ll agree that this is the most amazing chocolate recipe you’ve ever tried.
Ingredients and Substitutions
To create my gorgeous chocolate tart, we need to make two different elements: shortcrust pastry and chocolate ganache. Let’s start with the gluten free, dairy free pastry.
Shortcrust Pastry Anxiety?
Don’t be intimidated at the prospect of having to make pastry. Shortcrust is the easiest pastry you will ever make and uses just 5 ingredients. This one is dairy AND gluten free as well with easy substitutions to fit other dietary requirements.
Butter: My go-to fat for the pastry is unsalted plant based butter. Not dairy free? Sub with regular dairy butter. Ensure that your butter is at room temperature before you start making the pastry. It will be quicker to incorporate.
Flour: The star of this recipe is gluten free flour. My preference is Bob’s Red Mill 1-to-1 flour substitute. And this isn’t a sponsored post for them. I really do adore their blend as you don’t need to add anything else to it. Just straight sub in your recipes in place of plain or all-purpose flour. I love easy options like this!
Salt: an integral part of the pastry to balance out the flavours. You could use salted butter if you prefer but I like to control the amount of salt that I add to my recipes. We are using approximately 1/8 of a tsp.
Icing Sugar: I am using icing sugar to lighten the flour, to add a slight amount of sweetness and also create a wonderful melt in your mouth texture. If you want to cut back on the sweetness, sub with cornflour, although it really isn’t that sweet of a pastry.
Egg: to bind our ingredients together, I am using 1 beaten egg (at room temperature). I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe. Replace with a flax egg if you are vegan. To make a flax egg, add 1 tablespoon of flax meal (ground flaxseed) to 3 tablespoons of water. Allow to rest for 15 minutes then use as directed in the recipe.
It’s Ganache Time!
To say I was excited when I spotted this new product in my local store is an understatement. I’ve been waiting (im)patiently for a great dairy free/vegan whipping cream to become available here in Canada and finally we have one! Ganache is so ridiculously easy to make. Just 2 ingredients, less than 5 minutes of your time and you’ll be wanting to use it in everything.
Whipping Cream: I love that I can finally buy an allergy safe whipping cream from the store. If you can’t find a similar product, sub with a can of full fat coconut milk. I highly recommend popping the can in the fridge overnight before you make the ganache and just using the solidified part of the milk. If you are not vegan or dairy free, you can use regular whipping cream. For both alternatives, warm in the microwave as per the recipe instructions.
Chocolate: I like using chocolate chips as we always have them on hand but you can also cut up your favourite bar of chocolate if you prefer. Not vegan or dairy free? Use regular dairy chocolate. This is the main flavour component of the recipe so I highly recommend using good quality chocolate.
How to Make the Chocolate Tart
Before you start making this recipe, gather all of your ingredients and supplies. The butter and egg both need to be at room temperature so I recommend taking them out of the fridge 20 minutes before you start. Make yourself a cup of tea while you wait. You do not need to preheat your oven right away. Let’s start with the pastry first.
To Make the Shortcrust Pastry
Add 200g (1 1/3 cup) gluten free 1-to-1 flour, a pinch of salt and 100g (7 tbsp) unsalted plant based butter to a mixing bowl.
Mix until it has a sand-like texture and resembles breadcrumbs. You could make the pastry by hand if you prefer. By hand, you’ll need to rub in the butter then use a wooden spoon to combine everything.
Add 30g (1/4 cup) icing sugar and 1 beaten egg.
Mix to combine until it starts to clump together,
Scrape down the bowl and turn out onto a floured surface.
Knead a few times into a smooth ball of pastry. This recipe makes 380 grams of pastry which is enough for 4-5 mini tart cases, or one large tart case, depending on how thick you roll it out.
To Make the Tart Cases
On a floured surface, roll out approx 95g of pastry so that it is slightly larger than the tart case.
I always hold the tart case over the pastry to double-check the size. Look at how cute the little tart case is! These are a dream to use.
Lay the pastry over the case and then press down gently so that the pastry fits snuggly into the case. *No need to grease the tart case*.
Cut off any excess pastry with a sharp knife. You can add this back to the batch of pastry to reuse later.
Prick holes in the base with a fork. This will help with airflow when we bake the tart case.
Place the tart case on a baking tray then chill in the fridge for 30 minutes. With 5 minutes remaining, preheat your oven to 340°F / 170°C.
Blind Baking
This recipe requires 15 minutes of baking, and that’s just for the pastry stage to ensure that we achieve the perfect base for our filling. Cut an oversized circle of parchment paper and line the tart case.
Add baking beads, ensuring that they are not stacked on top of each other. Let’s just stop a moment and talk about the importance of this step. If you’re a fan of the Great British Bake Off, you’ll know all about soggy bottoms. They are essentially annoying patches of damp pastry where it hasn’t been baked properly, usually when filling is added to raw pastry cases. By blind baking your pastry first, you will completely avoid this happening. Baking beads (or beans in some countries) are fairly inexpensive to buy and worth every penny to avoid pastry disasters. See the link in the recipe card for the ones I recommend.
Place back onto a baking tray and bake the tart cases for 15 minutes at 340°F / 170°C.
Remove from the oven and carefully remove the baking beads from each case. Use the parchment paper to lift them out and place them in a bowl to cool down. Immediately place the tart cases back in the oven for 5 minutes to finish baking.
Once baked, allow to cool on a cooling rack. Look how pretty it looks already!
Adding the Filling
Once the tart cases are cool, add a few teaspoons of strawberry jam to each base.
I love making my own jam so if you want to make this a truly homemade dessert, check out my 2 ingredient jam recipe here.
To Make the Ganache
This is honestly the easiest and most satisfying part of this dessert. Making ganache isn’t as scary as it sounds. Let’s work through the steps together. Add 100g (slightly over 1/2 a cup) chocolate chips to a large bowl. In a small measuring jug, add 100 ml of dairy free whipping cream. Microwave the cream for 1 minute until gently bubbling.
Immediately pour over the chocolate chips. *Do Not Stir* Set your timer for 3 minutes.
After 3 minutes whisk the cream and chocolate to create the ganache.
It will have a pouring consistency.
Pour over the jam in the tart cases then refrigerate for 2-3 hours until set.
Once the ganache has been set, we’ll go ahead and remove the tarts from the cases.
As they are cold, the two parts of the pan will easily come away from the pastry. Hold the tart by the sidie and push the underneath to remove the side piece.
Next, slide the tart off the base. There, that was easy, wasn’t it?
To finish the tarts, sprinkle with coarse sea salt. This helps to balance out all of the sweetness from the ganache and a bit of a crunch on top as well. Perfection.
Serve immediately.
Gluten Free Chocolate Tart
Let’s have a close look at that gorgeous chocolate filling, the melt in the mouth pastry crumb and the peek of jam that is just slightly oozing out. It’s fair to say that this might be the most glorious chocolate dessert you’ll ever make!
Planning on making this recipe? I’d love to hear your thoughts and reviews – drop your comments below.
Common Questions
Absolutely! Use your favourite tart tin. My pastry recipe makes a 380 grams batch which is enough for an 8-9 inch tart. The ganache recipe is plenty for an 8 inch tart as well but feel free to scale up the recipe if you like a deep tart filling. You can also freeze any leftover ganache for other desserts (see below for suggestions).
The ganache recipe is enough for 3 mini tarts so I recommend making the full batch and storing the rest for another dessert. Scale up the recipe to make more tarts.
Store the finished tarts uncovered in the fridge for 2-3 days. The ganache does not set hard but will soften slightly once at room temperature. You do not need to let the tarts come back to room temperature before serving. Dig right in!
Most definitely and in fact, I highly recommend it. This recipe makes an immediately pourable ganache, which is perfect for tarts. If you prefer to make a firmer, spreadable ganache, set it in the fridge before using it. Read on for my suggestions.
More options?
My chocolate ganache works amazingly as a filling for cookie sandwiches or in cupcakes. You could also use it for macarons and cakes or as a dip for my air fryer churros. The possibilities are endless. Watch out for more ideas coming soon.
Gluten Free Chocolate Tart
Ingredients
For the Shortcrust Pastry
- 200 grams Gluten Free 1-to1 Flour (1 1/3 cups – see note)
- Pinch Salt
- 100 grams Plant Based Butter (unsalted) (7 tbsp)
- 30 grams Icing Sugar (1/4 cup)
- 1 Egg (large – see note)
For the Fillings
- Strawberry Jam
- 100 grams Vegan Chocolate Chips (slightly over 1/2 a cup)
- 100 ml Dairy Free Whipping Cream (see note)
Instructions
To Make the Shortcrust Pastry
- Add 200g (1 1/3 cup) Gluten Free 1-to-1 flour, a pinch of salt and 100g (7 tbsp) unsalted plant based butter to a mixing bowl. Mix until it has a sand like texture and resembles breadcrumbs.
- Add 30g (1/4 cup) icing sugar and 1 beaten egg. Mix to combine until it clumps together, Scrape down the bowl and turn out on to a floured surface. Knead a few times in to a smooth ball of pastry. This recipe makes 380 grams of pastry which is enough for 4-5 mini tart cases, depending on how thick you roll it out.
To Make the Tart Cases
- On a floured surface, roll out approx 95g of pastry so that it is slightly larger than the tart case. Lay the pastry over the case and then press down gently so that the pastry fits snuggly in to the case. *No need to grease the tart case*
- Cut off any excess pastry with a sharp knife, prick holes in the base with a fork. Place the tart cases on a baking tray then chill in the fridge for 30 minutes. With 5 minutes remaining, preheat your oven to 340°F / 170°C.
- Cut an oversized circle of parchment paper and line the tart case. Add baking beads, ensuring that they are not stacked on top of each other.
- Bake the tart cases for 15 minutes at 340°F / 170°C. Remove from the oven and carefully remove the baking beads from each case. Use the parchment paper to lift them out and place in a bowl to cool down. Immediately place the tart cases back in the oven for 5 minutes to finish baking. Once baked, allow to cool on a cooling rack.
Adding the Filling
- Once the tart cases are cool, add a few teaspoons of strawberry jam to each base.
To Make the Ganache
- Add 100g chocolate chips to a large bowl. In a small measuring jug, add 100 ml of dairy free whipping cream. Microwave for 1 minute until gently bubbling. Immediately pour over the chocolate chips. *Do Not Stir* Set your timer for 3 minutes.
- After 3 minutes whisk the cream and chocolate to create the ganache. It will have a pouring consistency. Pour over the jam in the tart cases then refrigerate for 2-3 hours until set.
- Sprinkle with coarse sea salt and serve immediately.
Video
Notes
- The shortcrust pastry recipe makes 380g which is enough for 4-5 mini tarts or a larger tart case. I usually make a few different tart flavours when I make a batch of pastry (more tart recipes coming soon). Spare pastry can be refrigerated for 1 week or frozen for 3 months.
- I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe.
- The ganache recipe is enough for 3 mini tarts. Scale up the recipe to make more tarts. If you prefer to make a firmer ganache, set in the fridge before using. See the full recipe post for suggestions.
- Store the finished tarts uncovered in the fridge for 2-3 days. They will soften slightly once at room temperature.
- If you are not gluten free, sub the GF flour with all purpose flour.
- Can’t find dairy free whipping cream? Sub with a can of full fat coconut milk. I highly recommend popping the can in the fridge overnight before you make the ganache and just using the solidified part of the milk. If you are not vegan or dairy free, you can use regular whipping cream.
- Nutritional information is based on 1/2 tart per serving with 6 servings (3 tarts) per recipe. Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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