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Thursday, 16 July 2020

Gluten-free Salted Chocolate Tart recipe

Vegan & gluten-free.

Say hello to the perfect combination of sweet and salty!

A gluten-free tart base, with a creamy dairy-free salted chocolate filling. 

I love tarts and how versatile they are. They're great for almost any event, or movie night in my case- haha! Even better with a side of dairy-free icecream or whipped dairy-free cream.

My sister is gluten-free so I wanted to make a dessert she could enjoy and join in on.
My family loves all things rich and chocolaty, so this tart went down an absolute storm! 
I highly recommend if you're on the lookout for an easy dessert which is extremely impressive and decadent. 

I love how the salt shavings ontop shine amongst the rich chocolate filling, are you hungry yet?

      This tart is:
  • The best combination of sweet and salty
  • Creamy
  • Rich
  • Crumbley in the best way
  • Indulging 

If you wanted, you could upgrade this tart to the ultimate chocolate explosion by melting some dairy-free dark chocolate and adding a swirl on top of this dessert.

Preparation: 4-6 hours (or overnight)
Baking time: 9-10 minutes
Serves: 10+
Level: Medium

Ingredients for the base
-250g of gluten-free plain flour
-2 tablespoons of maple syrup
-120g of coconut oil (melted)

Ingredients for the Filling
-400g of silken tofu
-100g of dairy-free dark chocolate (melted)
-1/4 teaspoon of fine salt

Method (crust)
1. Preheat your oven to 180 degrees c and lightly grease a 9inch / 23cm loose base fluted tart tin with coconut oil.

2. In a mixing bowl, combine the gluten-free flour, maple syrup and melted coconut oil.
Mix and bring together with your hands until a dough forms.

3. Press the dough into the greased tin, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.

4. Remove from the oven and allow to cool before filling.
Allow the crust to cool in the tin.

Method (filling)
1. Drain the tofu and place it into a blender along with the melted dark chocolate and a pinch of salt. 

2. Blend until fully combined and creamy.
This will take around 5 minutes oh high speed.
You may need to turn off the blender and scrape down the sides as the mixture is quite thick.
If it's too thick, add a tablespoon at a time of hot water to get it to a smooth consistency. 

3. Pour the chocolate filling into the cooled down tart crust and smooth out with a spoon or spatula.

4. Pop the tart into the fridge for around 4-6 hours or until set.
I like to leave mine in the fridge overnight to set fully.

I served my tart with an extra sprinkle of salt and dark chocolate shavings (optional).

Store in a sealed container in the fridge and best eaten within a few days.

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  1. CHOCOLATE!!!! It looks yummmm... I think nothing can be more better than a chocolate dessert :D Your recipes are too good Holly Jade (Y)

  2. Yum. I need to try some. Thank you for sharing.


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