Gluten-Free Chocolate Berry Tart
Total Time: 1 hour
- 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
- 1 cup coconut cream
- 1/2 cup plant-based milk
- 10 oz. Hu chocolate
- 2 Tbsp. Nutiva Coconut Sugar
- 2 Tbsp. maple syrup
- 1/4 tsp. sea salt
- 2 large eggs beaten
- 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.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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