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

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★★★★★

4.8 from 101 reviews

This decadent Chocolate Truffle Tart is a gluten-free and dairy-free dessert featuring a rich almond flour crust and a luscious coconut milk-based chocolate ganache. Perfectly balanced with bittersweet chocolate and a glossy chocolate glaze, it’s an indulgent treat for those seeking a refined, allergen-friendly dessert.

Ingredients

Scale

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 (reserve 2 tablespoons for glaze)
  • 10 ounces bittersweet chocolate
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Chocolate Glaze

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

Instructions

  1. Preheat Oven: Set your oven to preheat at 350°F (175°C) to prepare for baking the tart crust.
  2. Prepare Crust: In a medium bowl, combine the almond flour, raw cacao, coconut oil, maple syrup, and salt. Stir until the mixture is sticky and well combined. Press it firmly with your fingers into the bottom and up the sides of a 9-inch tart pan. Use a fork to pierce the bottom in three spots to prevent bubbling.
  3. Bake Crust: Bake the crust for 10-12 minutes or until it starts to firm up. Remove from the oven and allow it to cool on a wire rack.
  4. Make Ganache: Heat the full-fat coconut milk in a small pot just until it simmers. Remove from heat and add the 10 ounces bittersweet chocolate, stirring until the chocolate is completely melted and smooth. Let the mixture cool for about 10 minutes.
  5. Combine Ganache with Eggs: In a separate bowl, whisk the eggs with vanilla extract and salt until blended. Stir the egg mixture into the cooled ganache until fully incorporated.
  6. Fill Tart and Bake: Pour the ganache filling into the pre-baked crust. Bake for 20-25 minutes. The tart’s center will still be slightly wobbly when done, but the edges will be firm. This wobble will set as it cools. Remove from oven and cool in the tart pan on a wire rack for 30 minutes, then refrigerate for another 30 minutes to set completely.
  7. Prepare Glaze: In a small pot over medium heat, warm the reserved 2 tablespoons coconut milk with maple syrup and water until just hot. Remove from heat and add 2 ounces bittersweet chocolate, stirring until melted and smooth. Alternatively, combine all glaze ingredients in a microwave-safe bowl and microwave in 15-second increments until melted, stirring between intervals.
  8. Apply Glaze: Pour the warm glaze over the chilled tart, tilting the pan to evenly spread the glaze in a circular motion. Let the glaze set for about 30 minutes before serving.

Notes

  • Use high-quality bittersweet chocolate for a rich flavor and smooth texture.
  • Ensure the ganache cools sufficiently before adding eggs to prevent scrambling.
  • The tart center should remain slightly wobbly when baked; it will firm up as it cools and chills.
  • Glaze can be gently reheated if it begins to solidify before pouring.
  • Store the tart refrigerated and consume within 3-4 days for best freshness.

Keywords: Chocolate Tart, Gluten Free Dessert, Dairy Free Chocolate Tart, Almond Flour Crust, Coconut Milk Ganache, Vegan Friendly Dessert Option

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