LIVING RECIPES

Dark chocolate truffle tart: Gluten and Dairy free

March 30, 2016

Dark chocolate is a serious thing in our household. For example, if I go to the freezer to get that last square I’ve been dreaming about all day and find my husband got there before me?…. I’m going to bring the pain and I’m going to bring it hard. You don’t want to come between me and my chocolate unless your some kind of masochist. However, occasionally after Easter we have such a surplus of chocolate even I must share! I have been wanting to adapt this recipe from The Cilantropist for a little while, and I had the perfect excuse to do it with all our easter chocolate! My version is gluten and dairy free of course, and can be made Paleo if you opt for no crust, or use a great paleo chocolate cookie like this one from The Texanerin (but that will mean extra baking, so keep that in mind). This recipe is fairly simple and SO delicious. So if you have some extra Easter chocolate around, or even if you don’t, your gonna want to make this showstopper of a dessert. It takes chocolate to another level.

Ingredients

3/4 stick Earth Balance soy free Vegan Buttery Stick, melted and cooled
1 3/4 cup chocolate cookies finely crumbled, I used Enjoy Life’s Double Chocolate crunchy cookies
2 eggs, plus 1 yolk
1/3 cup coconut sugar
1/2 cup full fat coconut milk
2 tsp vanilla extract
1/2 tsp salt

10 oz dark chocolate, not more than 60% cacao
1 stick earth balance soy free vegan buttery spread, cut into small cubes, room temperature

Cocoa powder for dusting on the top

The crust

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Preheat oven to 350 degrees.

Place cookies, (if you use the same ones I used you will need to buy 2 boxes and use 1 3/4 boxes) in a food processor and pulse until crumbled.

Mix in the melted and cooled butter

Gently press into a 9 in tart pan with removable bottom, press an inch up the sides as well. If you don’t have one, a pie dish will probably work as well.

Bake crust in the oven for 10-13 minutes until crust is slightly puffed and darker.

Cool crust on a wire rack (I just used my grill).

The Dark Chocolate Filling

Whisk together eggs, coconut sugar, coconut milk, salt, and vanilla extract in a bowl and set it aside.

Next, melt chocolate and vegan butter in a pot over low/medium heat, stirring continuously. When the chocolate is melted and smooth, remove it from the heat and let it cool for at least five minutes.

IMG_8324Once the chocolate is cooled, whisk a small amount into the egg mixture to temper the eggs so they don’t scramble from the warm melted chocolate. Add the rest of the chocolate and whisk until smooth. Don’t overdo the whisking, or you will incorporate too many air bubbles.
Pour the chocolate filling into the baked and cooled crust, and tap the pan a few times against the countertop to let any air bubbles come to the surface.

Bake for about 22-28 minutes; depending on your taste and oven. A shorter cooking time yields a more pudding like center. The longer cooking time makes a solid and creamy texture all the way through which is how the original chef liked it, and I wholeheartedly agree.

Fully cool the tart on a wire rack (or grill 🙂 ), then chill for an additional 3-4 hours before serving.

Sift cocoa powder over the top for that “Truffle” look. Top with edible flowers, berries or coconut milk whipped cream.

Let the tart come to room temperature before slicing if you can stand it! It should keep a week in the fridge, but guaranteed it won’t last that long!

dark chocolate truffle tart

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Enjoy!

xo

 

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  • shimmy March 30, 2016 at 1:55 pm

    I know that this is the most yummy because I am not a chocolate lover and I have eaten Sydneys gluten free truffle tart and loved it !!!!!!!! it is soooooo delicious you don’t want to share

  • Sherpico March 30, 2016 at 5:09 pm

    That looks AMAZING!!!

  • Carrie Dinow July 19, 2016 at 9:45 pm

    I must make this immediately. Thank yo for sharing.