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Chocolate Truffle Tart (Gluten-Free, Dairy-Free) Recipe

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4.2 from 9 reviews

This decadent Chocolate Truffle Tart is a rich, gluten-free, and dairy-free dessert featuring a tender almond flour crust, a smooth bittersweet chocolate ganache filling, and a glossy chocolate glaze. Perfect for chocolate lovers seeking an indulgent yet allergy-friendly treat.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 3 tablespoons raw cacao
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt

Ganache Filling

  • 13.5 ounces full-fat coconut milk (with 2 tablespoons set aside for glaze)
  • 10 ounces bittersweet chocolate
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt

Glaze

  • 2 tablespoons coconut milk (taken from can above)
  • 2 ounces bittersweet chocolate
  • 1 teaspoon maple syrup
  • 1 tablespoon water

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the tart.
  2. Prepare Crust: In a medium bowl, combine almond flour, raw cacao, coconut oil, maple syrup, and salt. Stir well until the mixture is sticky. Press this mixture into the bottom and up the sides of a 9-inch tart pan using your fingers. Puncture the bottom in three spots with a fork to prevent air bubbles during baking.
  3. Bake Crust: Bake the crust in the preheated oven for 10-12 minutes until it starts to firm up. Remove the crust and let it cool on a wire rack.
  4. Make Ganache: Heat 13.5 ounces of full-fat coconut milk in a small pot until it simmers. Turn off the heat and add 10 ounces of bittersweet chocolate, stirring until smooth. Allow to cool for 10 minutes.
  5. Mix Filling: In a small bowl, whisk together the eggs, vanilla bean paste, and 1/4 teaspoon salt. Stir this into the cooled chocolate mixture until combined.
  6. Fill and Bake Tart: Pour the ganache filling into the baked crust. Bake for 20-25 minutes; the edges should be firm while the center remains slightly wobbly. Remove from the oven and cool in the tart pan on a wire rack for 30 minutes, then refrigerate for an additional 30 minutes to set.
  7. Prepare Glaze: In a small pot over medium heat, combine 2 tablespoons coconut milk, 1 teaspoon maple syrup, and 1 tablespoon water. Heat until warm, then turn off heat and add 2 ounces bittersweet chocolate, stirring until melted and smooth. Alternatively, microwave the ingredients in a glass bowl in 15-second increments until fully melted.
  8. Apply Glaze: Pour the glaze over the chilled tart, tilting the pan in circular motions to evenly coat the top. Allow the glaze to set for 30 minutes before serving.

Notes

  • Ensure eggs used are fresh since they are lightly cooked in the ganache filling.
  • The tart is best served chilled after glazing to allow the ganache to firm up perfectly.
  • You can substitute the bittersweet chocolate with dark chocolate of at least 70% cocoa for similar results.
  • Use a tart pan with a removable bottom for easier slicing and serving.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/chocolate-truffle-tart-gluten-free-dairy-free-recipe/