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Raspberry Chocolate Tart

Overhead view of a Raspberry Chocolate Tart, sliced and ready to serve, surrounded by extra raspberries, a white linen, and a pallet knife.

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!

Ingredients

Scale

Crust:

1 cup (3 1/4 ounces) gluten-free rolled oats

1 cup (4 ounces) almond flour

1/8 teaspoon baking powder

pinch of salt

1 vanilla bean, split and scraped (optional)

3 tablespoonunsalted ghee (can sub coconut oil to make vegan)

2 tablespoons plus 1 teaspoon pure maple syrup

1/2 teaspoon almond extract

1/2 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