Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 61 reviews

A rich and decadent Chocolate Truffle Tart that is both gluten-free and dairy-free, featuring a buttery almond flour crust and a smooth, bittersweet chocolate ganache filling topped with a shiny chocolate glaze. Perfect for special occasions or a luxurious dessert 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 extract
  • 1/4 teaspoon salt

Glaze

  • 2 tablespoons coconut milk (taken from the 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, stir together the almond flour, raw cacao, coconut oil, maple syrup, and salt until the mixture is well combined and sticky. Press the mixture using your fingers into the bottom and up the sides of a 9-inch tart pan. Use a fork to prick the bottom of the crust in three spots to prevent bubbling during baking.
  3. Bake Crust: Bake the crust for 10-12 minutes or until it starts to firm up. Remove from the oven and let it cool on a wire rack.
  4. Make Ganache: Heat the full-fat coconut milk in a small pot and bring it to a simmer. Once simmering, remove from heat and add the bittersweet chocolate, stirring until completely smooth. Let the ganache cool for 10 minutes.
  5. Mix Eggs: In a small bowl, whisk together the eggs, vanilla extract, and salt. Incorporate this mixture into the cooled chocolate ganache, stirring gently to combine.
  6. Fill and Bake Tart: Pour the ganache filling into the cooled crust. Bake the tart for 20-25 minutes. The center should still be slightly wobbly while the edges appear firm. This will set further as it cools. Remove from oven and cool on a wire rack for 30 minutes, then refrigerate for an additional 30 minutes.
  7. Prepare Glaze: In a small pot over medium heat, warm the reserved coconut milk, maple syrup, and water. Remove from heat and stir in the bittersweet chocolate until melted and smooth. Alternatively, microwave all ingredients in a small glass bowl in 15-second increments, stirring until melted.
  8. Apply Glaze: Pour the glaze over the tart, tilting the pan in a circular motion to evenly spread it. Allow the glaze to set for 30 minutes at room temperature before serving.

Notes

  • Ensure the eggs are at room temperature before whisking for better incorporation into the ganache.
  • Use a tart pan with a removable bottom for easier serving.
  • The tart can be made a day ahead and refrigerated to deepen the flavors.
  • For a vegan version, substitute the eggs with a vegan egg replacer, though texture may vary.
  • Store leftovers tightly covered in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 37 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free

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