Gluten Free Chocolate Tart
The most delicious gluten free dairy free chocolate tart. Shortcrust pastry, strawberry jam and chocolate ganache create the perfect indulgent dessert that you won’t want to share. 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.
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.
Nutrition
Serving: 0.5 TartCalories: 386kcalCarbohydrates: 49.4gProtein: 3.8gFat: 20.2gSaturated Fat: 5.2gCholesterol: 27mgSodium: 165mgPotassium: 10mgFiber: 2gSugar: 18.8gCalcium: 26mgIron: 2mg
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