Gluten Free Chocolate Ganache Tart (Dairy-Free with Vegan Option)
This gluten free chocolate ganache tart is rich, silky, and surprisingly easy to make. With a crisp dairy-free shortcrust pastry, sweet strawberry jam, and a smooth vegan chocolate ganache, this indulgent dessert is perfect for holidays, dinner parties, or a simple make-ahead treat.You only need 8 simple ingredients and about 10 minutes of hands-on time, making this an impressive yet approachable gluten free dessert.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
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
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 the mixture resembles breadcrumbs.
- Add 30g (1/4 cup) icing sugar and 1 beaten egg. Mix until the dough starts to clump together.
- Turn out onto a floured surface and gently knead into a smooth dough. This recipe makes 380 grams of pastry, which is enough for 4-5 mini tart cases, depending on how thick you roll it.
Prepare 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*
- Trim excess pastry with a sharp knife and prick 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, cool completely on a cooling rack.
Adding the Jam Layer
- Add a few teaspoons of strawberry jam to the base of each cooled tart.
Make the Ganache
- Add 100g chocolate chips to a large bowl. Heat 100 ml of dairy free whipping cream in a jug in the microwave for 1 minute until gently bubbling. Immediately pour over the chocolate chips. *Do Not Stir*. Let it sit for 3 minutes.
- Whisk the cream and chocolate together to create the ganache. It will have a pouring consistency.
Assemble the Tarts
- Pour the ganache over the jam, then refrigerate for 2-3 hours until set.
- Sprinkle with coarse sea salt and serve immediately.
Video
Notes
Pastry Yield: Recipe makes 380g - enough for 4-5 mini tarts or a larger tart case. Spare pastry can be refrigerated for 1 week or frozen for 3 months.
Make Ahead: These gluten free chocolate tarts are ideal for prepping in advance. Chill overnight and serve the next day.
Storage: Store uncovered in the fridge for 2–3 days. Allow to sit at room temperature for 10–15 minutes before serving for the best texture.
Gluten-Free Swap: Not gluten free? Use all-purpose flour in equal amounts.
Dairy-Free Ganache Tips: Use dairy-free whipping cream for best results, or substitute with full-fat coconut milk (chilled overnight, use solid portion only).
Ganache Texture: For a firmer ganache, chill before pouring or increase chocolate slightly.
Nutrition: Information is based on 1/2 tart per serving with 6 servings (3 tarts) per recipe, and is an estimate only, provided for informational purposes. Figures will vary depending on ingredient brands used.
Nutrition
Serving: 0.5 TartCalories: 386kcalCarbohydrates: 49.4gProtein: 3.8gFat: 20.2gSaturated Fat: 5.2gCholesterol: 27mgSodium: 165mgPotassium: 10mgFiber: 2gSugar: 18.8gCalcium: 26mgIron: 2mg
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
