Gluten-Free Chocolate Berry Tart
Total Time: 1 hour
Serves: 16
Ingredients:
- 1-1/3 cup King Arthur Flour Gluten-Free Flour
- 3 Tbsp. cacao powder
- 1/4 tsp. Redmond Real Salt Ancient Sea Salt
- 1/2 cup Nutiva coconut sugar
- 1/4 cup maple sugar
- 1/4 cup plus 2 Tbsp. vegan butter
- 2 Tbsp. Nutiva Organic coconut Oil with Buttery Flavor
- 1/2 tsp. vanilla extract
- 1 egg yolk
- 2 tsp. ice water
Filling
- 1 cup coconut cream
- 1/2 cup plant-based milk
- 10 oz. Hu chocolate
- 2 Tbsp. Nutiva Coconut Sugar
- 2 Tbsp. maple syrup
- 1/4 tsp. sea salt
- 2 large eggs beaten
Garnish
- 3/4 cup fresh blueberries
- 3/4 cup fresh strawberries
- 3/3 cup fresh raspberries
Instructions:
- Preheat oven to 375°F. Grease tart pan.
- In a food processor, mix together flour, cacao powder, salt, coconut sugar, and maple sugar. Mix in butter until well combined. Add egg yolk, vanilla, and ice water; continue mixing until dough forms.
- Press dough smoothly into prepared tart pan. Bake 15 to 20 minutes until golden brown.
- Meanwhile, in a medium pot over medium-low heat, warm coconut cream and plant milk until simmering. Stir in chocolate until smooth. Whisk in coconut sugar and sea salt until incorporated. Stir in beaten eggs until completely blended.
- Remove tart crust from oven and lower oven temperature to 325°F.
- Once tart crust is cool, pour in filling. Bake 15 to 20 minutes until filling is set. Remove immediately if bubbles or cracks form on the surface.
- Garnish with fresh blueberries, strawberries, and raspberries.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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