Chocolate Berry Tart (GF, Vegan, Paleo)
Try this Chocolate Berry Tart (GF, Vegan, Paleo) recipe, or contribute your own.
Try this Chocolate Berry Tart (GF, Vegan, Paleo) recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 cup (40g) unsweetened shredded coconut
- 1 1/2 cups (190g) almond flour
- 2 tablespoons (30g) coconut oil melted
- 2 tablespoons (30g) maple syrup
- 1/2 cup (120ml) canned full-fat coconut milk
- 6 oz. (140g) bittersweet chocolate finely chopped
- 1/4 cup raspberry preserves (100% fruit)
- assorted fresh berries or fruit of your choice (i used raspberries, blueberries and blackberries)
- Carbohydrate 0.00135020833333333 g
- Cholesterol 0 mg
- Fat 6.79166666666667E-05 g
- Fiber 0.000552083333333333 g
- Protein 0.000228125 g
- Saturated Fat 2.04166666666667E-05 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.000916666666666667 mg
- Sugar 0.000798125 g
- Trans Fat 2.91666666666667E-06 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a food processor, pulse together almond flour, salt and shredded coconut until finely ground.
- Melt together coconut oil and maple syrup and add to almond flour and coconut mixture.
- Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to a greased 9-inch tart pan with a removable bottom.
- Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 12-16 minutes.
- Transfer to a wire rack to cool completely, at least 1 hour.
- Place finely chopped chocolate in a large bowl.
- In a small saucepan, just bring coconut milk to a boil.
- Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy.
- Stir in raspberry preserves.
- Pour warm chocolate mixture into cooled tart shell.
- Allow to cool for about 20 minutes, and then arrange the berries (or whatever fruit you are using) on top as desired.
- Chill for at least one hour or until set and serve.
A dark, glossy chocolate ganache meets a crisp, nutty crust underneath a layer of bright, tart fruit. High-cocoa bittersweet chocolate contains lower sugar content, allowing the tropical notes of full-fat coconut milk to come forward while balancing the concentrated sweetness of raspberry preserves. Pressing the almond flour and shredded coconut mixture firmly into the pan ensures the crust holds its structure when sliced.
Storage and Freezing Behavior
This tart sets well in the refrigerator for up to three days when covered tightly to prevent the crust from absorbing ambient moisture. Freezing the assembled dessert is not recommended because thawing causes the fresh berries to weep liquid and compromises the emulsion of the coconut milk ganache. Unfilled baked crusts, however, freeze successfully for up to one month if wrapped in parchment and foil.
- Ganache appears grainy: Ensure the chocolate is finely chopped and let the hot coconut milk sit undisturbed for a full sixty seconds before stirring.
- Crust crumbles upon slicing: Allow the baked shell to cool completely on a wire rack for at least one hour before filling.
- Filling remains too soft: Chill the tart for an additional thirty minutes in the refrigerator to allow the coconut fat to solidify fully.
