Sometimes you crave chocolate dessert, but you're on a diet and don't want to ruin it, or you have allergies and sensitivities to a particular food. Finding an excellent healthy fix for your craving seems impossible if you are on a gluten-free, plant-based-vegan or low-sugar regimen. Well, not really.
The chocolate tart interior
Looking for a delicious dessert that caters to your dietary restrictions? This exceptional chocolate tart answers all that! With its gluten-free, dairy-free, nut-free ingredients and low sugar content, it's the perfect dessert for those with allergies and diet restrictions.
Flatten the dough between two baking papers
The tart's rich dark chocolate ganache, made with 70% cocoa premium chocolate, will satisfy any chocolate lover's cravings.
Decorated with gold leaf on top of glaze
Ingredients You'll Need
Savory Pie Crust / Pâte brisée
150 g (2/3 Cups) Oat milk, soy milk or almond milk
10 g (1 tbsp.) Psyllium powder
500 g (3 1/2 cups) GF Flour or Measure 4 Measure Flour
10 g (1 2/3 tsp) Table salt
10 g (1 1/3 tsp) Granulated sugar
300 g (10 oz.) Margarine or Vegan Butter for baking (very cold and cut into cubes)
50 g Melted Cocoa Butter, optional
Chocolate Ganache Filling
190 g (6.75 oz.) Dark Chocolate 70%
250 g (1 cup) Dairy-free double cream (25-35% fat)
Step 1: Savory Pie Crust / Pâte brisée
Mix the dairy-free milk and psyllium powder until homogenous. Set aside.
In a mixer with the paddle attachment, combine the gluten-free flour, sugar, and salt. Add margarine and psyllium mixture then mix at medium speed until the dough forms a ball and all clumps together.
To make it easier to roll later on, wrap the dough in cling film in a slightly flattened square shape. Let it rest in the fridge for at least two to four hours.
To make tarts, roll out the chilled dough to a thickness of 2 mm using a rolling pin. Cut the flattened dough into pieces that fit the size of your tart mold, which should be 2 cm deep and 12 cm in diameter. This recipe yields 12-15 tarts.
Place the flattened dough on the baking tart molds . Rest for 15 minutes in the fridge. You can also freeze them and bake frozen to prevent tart shells from collapsing.
Preheat the oven to 175°C. Bake for 15 to 20 minutes until golden brown.
Cool at room temperature before using.
Brush the interior of tart shells with melted cocoa butter to prevent the crust from getting soggy and set aside. This is optional.
Step 2: Chocolate Ganache Filling
Warm the double cream just below boiling point about 90 °C. Set aside.
Melt the chocolates in a double boiler to around 40 - 50 °C.
Using a rubber spatula, stir the warm cream into the melted chocolate in 3 parts until smooth and shiny
Pour the ganache directly into the prepared tart shells. keep in the fridge to set for about 30 minutes before serving.
Filling the tart shells
No added sugar
Most dairy-free double creams are sweet, and chocolates contain a certain amount of sugar, so adding more sugar to the ganache is unnecessary.
Pâte brisée is used for the tart shell. It's a shortcrust dough with less than 5% sugar used for savory and sweet pies instead of pâte sucrée, a very high sugar content pastry dough.
Chocolate ganache filling
How to store and keep gluten free chocolate tart fresh?
The tart is best if the crust is crumbly as opposed to soggy. To prevent the crust from getting soft due to the ganache filling, brush the interior of the tart shells with melted cocoa butter or chocolate. It prevents the moisture of the ganache from sipping into the crust.
This gluten free chocolate ganache tart can stay fresh in the fridge for at least three days if kept in an airtight container. Freezing the chocolate tart is possible, but the crust may become soggy once thawed.
For someone vegan, following a gluten-free diet, allergic to nuts, or on a low-sugar regimen, this dessert is for you. That said, this chocolate tart is for everyone regardless of their diet.
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