This easy to make, vegan tart has a simple press-in gluten-free crust filled with a silky chocolate ganache and topped with fresh raspberries. It’s a show-stopper dessert that requires minimal work – perfect for Valentine’s day or any other special occasion!
There are times that call for an unapologetically rich dessert, but an everyday kinda dessert is probably something a little lighter and a little healthier – just like this tart. Don’t get me wrong; it looks fancy-schmacy, and with a filling of chocolate ganache it probably sounds pretty indulgent too. But it’s actually SO EASY to make and also gluten-free, vegan, and refined sugar-free. Healthy-ish? I think we can call it that. Let’s get into the (super-simple) steps to making this raspberry chocolate tart…
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Making a gluten-free tart crust
Making this gluten-free tart crust is EASY, mostly because I hate finicky pie crust recipes and try to avoid them as much as possible. The entire crust is made in a food processor. Just process together oats, almond flour, baking powder, salt, and seeds from a vanilla bean until the oats are reduced to small flakes and the mixture is fine.
Then, add ghee (or coconut oil, to make it vegan), maple syrup, almond extract, and vanilla extract. Pulse them together until the dough starts to clump into a ball.
Next, press the crust evenly into a tart pan – that’s right, no rolling required! Prick it a few times with a fork so it doesn’t puff up too much in the oven. BOOM; your crust is ready to bake!
Making a vegan chocolate ganache filling
The filling for this raspberry chocolate tart only requires two simple ingredients: dairy-free chocolate and full-fat canned coconut milk. A classic ganache is made with heavy cream, but coconut milk (with its high fat content) is a perfect substitute for vegan recipes, and doesn’t affect the flavor at all. To make the ganache, heat the coconut milk in the microwave just until it starts to boil. Next, add chopped chocolate. Let it sit for a few minutes so the chocolate has time to melt, and then stir until silky-smooth.
Assembling the tart
Once the tart crust has cooled from the oven and your ganache is ready, just pour the ganache into the crust and let it cool in the refrigerator briefly before garnishing the tart with fresh raspberries. Arrange them in a concentric pattern to make the tart look extra profesh (even though it secretly only took you twenty minutes to make). Let it chill ’til the ganache has fully set before slicing and serving.
Best kinds of chocolate to use
To keep this raspberry chocolate tart vegan and refined sugar free, you’ll want to use a dairy-free, sugar-free dark chocolate intended for baking. My favorite is from Lily’s Sweets; its my go-to for healthier recipes since they use erythritol and stevia to sweeten their chocolate. If you’re not concerned about this recipe being refined sugar-free, Guittard is another one of my favorites. Their chocolate is also made without any dairy. If you just want a rich chocolate filling and don’t have any special dietary concerns, Ghirardelli is my everyday go-to. All are excellent choices depending on what you’re looking for!
Variations
To switch up the flavors in this recipe, you can easily swap the raspberries for blueberries or blackberries.
More tart recipes
For more tart recipes, try these favorites:
Whole Wheat Berries & Cream Tartlets – this is another lighter spin on dessert featuring a whole wheat almond flour crust, whipped cream, and fresh berries.
Boozy Chocolate Meringue Tartlets – These tartlets start out with a gluten-free cookie crust and are filled with a rum-spike chocolate custard and topped with toasted meringue. They’re a little more indulgent than this raspberry tart, but SO worth it!
Chocolate Tart – This is a classic, triple chocolate tart featuring a chocolate graham cracker crust, chocolate custard filling, and chocolate glaze. It’s rich and luxurious – another recipe perfect for a special occasion.
More Valentines’ Day recipes
Need more Valentine’s Day inspiration? These recipes are perfect for a sweet holiday treat:
Dark Chocolate Espresso Cupcakes – Rich chocolate cupcakes topped with whipped espresso ganache and garnished with your favorite Valentine’s Day chocolate of choice.
Dark Chocolate Cupcakes with Strawberry Cream Cheese Frosting – These moist, dark chocolate cupcakes are topped with a creamy strawberry frosting swirled into rose patterns. They’re like an edible bouquet!
Sorbet & Chambord Kir Royale – For a dessert you can drink, try this twist on the classic Kir Royale, using raspberry sorbet to make it a cocktail float!
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Raspberry Chocolate Tart
This easy to make, vegan tart has a simple press-in gluten-free crust filled with a silky chocolate ganache and topped with fresh raspberries. It’s a show-stopper dessert that requires minimal work – perfect for Valentine’s day or any other special occasion!
- Prep Time: 20 minutes*
- Cook Time: 10-12 minutes
- Total Time: 2 hours*
- Yield: one 9.5” tart 1x
- Category: dessert
- Method: baking
Ingredients
Crust:
1 cup (3 ¼ ounces) gluten-free rolled oats
1 cup (4 ounces) almond flour
⅛ teaspoon baking powder
pinch of salt
1 vanilla bean, split and scraped (optional)
3 tablespoons unsalted ghee (can sub coconut oil to make vegan)
2 tablespoons plus 1 teaspoon pure maple syrup
½ teaspoon almond extract
½ teaspoon vanilla extract
Chocolate Ganache Filling:
10 ounces full-fat canned coconut milk (whisk well before measuring)
10 ounces dark chocolate, chopped (for dairy-free and sugar-free, I recommend Lily’s Sweets baking bar)
Garnish:
12 ounces fresh raspberries, rinsed and patted dry
Instructions
Crust:
Preheat oven to 350ºF with oven rack situated in the middle position.
In a food processor fitted with the steel blade attachment, combine the oats, almond flour, baking powder, salt, and vanilla bean. Process on low speed until the oats have been reduced to very small flakes. Add the ghee (or coconut oil), maple syrup, almond extract, and vanilla extract and pulse just until the mixture starts clumping together into a ball of dough. Carefully wipe down the food processor and blade as needed to make sure all ingredients get incorporated.
Press the dough evenly into a 9.5″ tart pan, trimming any excess dough of the top border of the pan as needed and gently using your fingers to smooth out the top edge. Prick the bottom of the crust in various spots with a fork to prevent it from puffing up too much while baking. Transfer to the preheated oven and bake for 10-12 minutes, until the crust is just starting to turn golden. Remove from heat and place on a wire rack to cool to room temperature before preparing ganache.
Filling & Garnish:
In a medium bowl, microwave the coconut oil until it just starts to boil, about 2 minutes. Add the chopped chocolate, making sure it’s submerged. Let sit for a few minutes before whisking until smooth.
Pour the ganache into the cooled crust, smoothing out the surface with an offset spatula. Transfer to the fridge to cool until the ganache has thickened slightly but has not yet set. Arrange the berries in a concentric pattern on top and return to the fridge until the ganache has fully set. Serve while berries are fresh.
Notes
*Total time includes chilling time
Keywords: raspberry chocolate tart, chocolate raspberry tart, gluten-free tart crust, vegan tart, chocolate ganache tart, almond flour crust, valentine’s day dessert
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