For a while I’ve really wanted to make the ultimate chocolate tart with a healthy pastry case. White flour and sugar are a no no, so I thought I’d try using gluten-free flour. Made with rice and buckwheat its a much healthier alternative for this tart recipe.

A small amount of coconut sugar and cacoa powder makes this case taste a lot like a bourbon biscuit with a similar texture. The chocolate filling is rich and sets perfectly. Adding cherry jam gives it a unique slightly sour taste which compliments the dark chocolate.

TIP: Using gluten-free flour made the pastry less sticky so I had to mold it into the tin and press it around the edges. It bakes perfectly and didn’t fall apart so don’t worry.

So get your 7/8” loose base tin ready!

Ingredients – Base

  • 150g gluten free flour
  • 70 g vegan butter
  • 1 tsp baking powder
  • Pinch of sea/Himalayan salt
  • 35ml ice cold water
  • 1 tbsp cacoa powder
  • 1 tbsp coconut sugar

Method

In a large bowl mix the flour, baking powder, sugar, cacoa and salt together.

Add the chilled butter and mix until you have crumbs.

Add the ice cold water and mix (use your hands) until it forms a ball.

On a floured surface roll out the pastry about 1cm thick. Cut around the tin and place the pastry in the base of the tin. Add the rest of the pastry pressing down evenly and around the edges to from a crust.

Bake in the oven for 15 minutes.

Allow to cool in the tin for half an hour.

chocolate and cherry tart recipe

Photo: Aaron Calder

Ingredients – Filling

Cherry Jam

100g dark vegan chocolate

1 tsp vanilla extract

100 ml coconut cream

Method

Once the base is cool add a thin layer of jam and freeze for half an hour.

Melt the chocolate in a bain marie on a low heat and add the vanilla and cream. Once the chocolate has melted whisk until you have a gorgeous thick creamy liquid.

Remove the base from the freezer (still in the tin) and pour over the liquid. Gently tap the sides of the tin to remove any bubbles.

Allow the tart to set in the freezer for around one hour. Keep the tart in the fridge and serve chilled. I decorated the top with freeze dried raspberries.

Enjoy this chocolate tart recipe!

Also Read: 

Bake to impress: Vegan Chocolate Chip Carrot & Orange Loaf Recipe

Cauliflower Cheese & Spinach Pie Recipe: Vegan food for the soul

Dreamy desserts: Vegan White Chocolate Tarts Recipe