Chocolate Ganache Tart (gluten-free, dairy-free)

5 from 1 vote

Chocolate Ganache Tart (gluten-free, dairy-free)

When dessert has to be chocolate, this recipe will knock your socks off. Decadent, rich, smooth, and chocolaty with a hint of orange. All of this, and gluten-free too. Make it up to several days ahead. It holds well wrapped and refrigerated.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 536kcal

Author: Sally Cameron

Equipment

1 9 ½" tart pan with removable bottom and 1" deep side
1 half sheet size rimmed baking pan for baking and stability moving tart
1 silicone mat for stability moving tart, optional

Ingredients

Hazelnut Tart Crust

1 ½ cups hazelnut flour or almond flour 5 ½ ounces
½ cup ounces coconut flour 2 ¼ ounces
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted or plant butter (stick not tub)
1 pinch sea salt

Chocolate Filling

9 ounces high quality bittersweet chocolate 70%-72%
10 ounces canned whole coconut milk do not use low fat
2 large eggs beaten
1 teaspoon vanilla extract I use double vanilla
½ teaspoon orange oil optional
1 pinch sea salt

Optional Garnish

whipped coconut or dairy cream as garnish optional
chocolate shavings

Instructions

Make the tart crust

It takes 10-12 minutes to mix and press into the tart pan and another 18 minutes to bake at 350ºF. The tart crust can be baked ahead, wrapped tightly and keep at room temperature for a day before filling. To bake it right away, leave oven set up 350°F. Allow the tart crust to cool before filling and baking

Make the filling

To make the filling, set up a double boiler. Place a medium pan filled with a few inches of water over medium heat. Bring to a simmer. Turn heat to low, place a medium bowl over the top of the pan of simmering water. Do not allow the bottom of the bowl to touch the water. Add chocolate. Allow chocolate to melt slowly. Stir occasionally.
Remove from the heat and allow to cool for a few minutes, then stir in coconut milk, eggs. vanilla, orange and salt. Do not put the eggs into hot chocolate or the eggs could scramble. Stir until smooth, then pour into the baked tart crust.

Bake the tart

Bake chocolate filled tart on a rimmed baking sheet with a silicone mat (to prevent sliding) approximately 20-22 minutes or until the chocolate filling is set and fairly firm. Remove tart from the oven and allow to cool completely, then refrigerate.

Notes

Wrapping for refrigeration

Do not place plastic film right on top of the tart surface as it will stick. When you try to take it off it will mess up the pretty, smooth surface. If you do, you can always cover with whipped cream.

Place a large piece of parchment or waxed paper over the top first to cover, then wrap in plastic film (after tart has cooled). For catered parties I've found you can get 12 thin wedges out of this tart instead of 8, especially if serving other desserts.

Make ahead tip

Crust can be made a day ahead, wrapped and stored at room temperature until ready to fill and bake.

Nutrition