Vegan and Gluten Free Chocolate Ganache Tart
Now we can share one of our favorite tarts with our Vegan and Dairy Free Friends! And none of the flavor or texture is compromised. You can make the tart shell early for this one. Just cool and cover with foil until you ae ready to fill.
Equipment
- 1 8" springform or tart pan with removable bottom
- 1 8" diameter piece of parchment paper
Ingredients
Vegan Tart Crust
- ¼ cup Earth Balance Vegan Dairy Free and Gluten Free Butter substitute or other vegan and dairy free butter
- ½ cup almond flour, gf
- ¾ cup 1 to 1 gluten free flour or Ryze Gluten Free Baking Mix
- 2 tbsp sugar or organic cane sugar
- 2` tbsp brown sugar
- ¾ teaspoon pure vanilla, gf
Vegan and Gluten Free Chocolate Ganache Tart
- 1 recipe of Vegan Tart Crust
- 4 ½ ounces Endangered Species Tart Raspberry Dark Chocolate bar, or other vegan, dairy free, and gluten free chocolate
- 4 ½ tbsp Califa Farms Almond Milk Creamer, or other vegan and gluten free creamer
- 1½ tbsp Earth Balance Vegan and Gluten Free Butter substitute or other vegan and gluten free butter
- 1 ½ teaspoons pure vanilla, gf
- 1½ tbsp port or brandy, gf
- 10 ounces strawberries, rinsed, dried, and sliced
- 6 ounces raspberries, rinsed and dried
- 3-4 ounces blackberries or blueberries, rinsed and dried
Instructions
Vegan Tart Crust
- Preheat the oven to 350° F.
- Line an 8" springform pan or tart pan with a removable bottom. Lay an 8" round of parchment on the bottom.
- In a bowl of a stand mixer or in a medium sized bowl using a hand mixer, mix the almond flour, 1 to 1 gluten free flour (or Ryze flour), sugars, and vegan butter on low speed. Increase to medium and mix until small crumb like texture is present.
- Add the vanilla and mix in.
- Press into the lined tart pan, with a rubber spatula or hand. Evenly spread the shortbread crust mixture into the pan and up the edges.
- Bake for 13-15 minutes or until light golden brown on the edges and the bottom.
- Set aside.
Vegan and Gluten Free Chocolate Ganache Tart
- Rinse and dry your berries. Melt the chocolate bar pieces and vegan butter over a double boiler or for 10-20 seconds intervals in the microwave. Add the vegan, non dairy, gluten free creamer, vanilla and port. and stir until smooth.
- Pour into the crust.
- Top with berries in a decorative pattern or just scattered on top. Decorate with edible, organic flowers, or chopped nuts, if desired.
- Chill 2-3 hours. Remove the round from the bottom of the pan. Remove the piece of parchment from the bottom.
- SlSet on a cake plate or a cutting board. Slice with a sharp knife or serrated spatula. Refrigerate unused portion in an airtight container for up to 2 days for best freshness. .
Notes
Perfect for the chocolate lover who also is vegan or dairy free. Just be sure to check that all your products are vegan for them, also gluten free or dairy free. They'll be so happy to get to enjoy a slice (or maybe even two!)