Chocolate Truffle Tart (gluten-free, paleo)
Posted by Lisa on February 10, 2016 / 6 Comments
A rich and decadent chocolate tart recipe with a chocolate ganache topping. It’s the perfect chocolate dessert and unbelievably gluten-free, dairy-free and paleo.
I’m just gonna start by saying this chocolate tart is ridiculously, unbelievably decadent. And you need to eat it. Okay?
If you’ve ever had rich, Belgian chocolate truffles, you’ll know what I’m talking about. Truffles that are so thick and creamy that after one bite you instantly think that all must be well in the world. And in my early 20’s, all was well in the world when I wanderlusted my way around Belgium, sampling such chocolates. Alright, who am I kidding? I didn’t “sample” chocolates…I inhaled them…with a slight addiction for anything Cote d’Or (an amazing Belgian chocolate brand). I may have even gotten lost in Bruges one evening on a mission to find some Cote d’Or. Ahh, the good ‘ol days!
I almost called this dessert a triple chocolate tart because of it’s three layers of chocolate – the crust, the ganache and the glaze. But a chocolate truffle tart seemed more fitting. And much more descriptive of the flavor once you take a bite.
But what makes this chocolate tart even better is that it’s completely dairy-free and refined sugar-free. Hooray! And normally I’d say that that gives you leeway to eat more, but I’m not gonna lie, you’ll surely have your fill after one slice. Have I mentioned that it’s rich?
The crust is a combo of almond flour and raw cacao, the ganache is coconut milk, bittersweet chocolate and eggs and the glaze is well, more chocolate. So it should go without saying that you should SPLURGE on the good chocolate for this recipe. ‘Cause the whole thing is chocolate! Brands I love for good quality baking chocolate (that you can find in the US) include: Dagoba, Sharffen Berger and Valrhona. Go with a chocolate in the 55-65% cacao range, as anything higher will be too bitter.
In the photos you can see the gorgeous mirror-like reflection from the glaze. It’s sheer beauty! But I will say that my photos show the chocolate tart a bit more “soft” than what it should be. It’s February and we’re having unseasonably warm weather with high 80’s temps. But honestly, that’s not really why it was on the soft side. The real reason is that I was craving a slice of this bad boy the entire time I was baking it, so didn’t let the ganache center chill for long enough before adding the glaze. I rushed it so I could bite into it! Do you blame me?
I actually debated whipping up another chocolate tart, because I’m kind of a perfectionist and wanted the photos to be well, perfect, but then realized I’d be left to eat like 26 slices from two chocolate truffle tarts. And I’m sure you’d agree, that’s really not a smart idea. But if you follow my directions below it’ll turn out perfect with a slightly more firm middle. Well, unless of course you get impatient as well (ha!). It’s an easy thing to do!
- 1½ cups almond flour (I recommend this brand)
- 3 tbs raw cacao
- 3 tbs coconut oil
- 2 tbs maple syrup
- ¼ tsp salt
- 1 can (13.5 ounce) full-fat coconut milk, with 2 tbs set aside for glaze
- 10 ounces bittersweet chocolate
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbs coconut milk (taken from can above)
- 2 ounces bittersweet chocolate
- 1 teaspoon maple syrup
- 1 tablespoon water
- Preheat oven to 350 degrees fahrenheit.
- Stir together all crust ingredients in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of of a 9-inch tart pan. Use a fork to puncture the bottom in three spots.
- Bake the crust for 10-12 minutes or until starting to firm. Remove and cool on a wire rack.
- To make the ganache, heat the coconut milk in a small pot and bring to a simmer. Once simmering, turn off heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.
- In a small bowl whisk the eggs with the vanilla and salt. Add to the cooled chocolate and stir together.
- Pour the ganache filling into the crust and cook for 20-25 minutes. When it's done, the center will still be wobbly, but the edges should look firm. The center will continue to firm as it cools. Remove the tart from the oven and cool in the tart pan on a wire rack for 30 minutes. Then, refrigerate for 30 minutes.
- To make the glaze, heat the coconut milk, maple syrup and water in a small pot on medium heat. Turn off the heat and add the chocolate, stirring until melted. Alternatively, add all ingredients to a small glass bowl and microwave in 15-second increments until melted.
- Pour the glaze on top of the tart, tipping the pan in a circular motion to spread the glaze across the top. Let the glaze set for 30 minutes, then serve.
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