The healthiest gluten free chocolate tart happens to be the yummiest! And if you’re like me, who don’t like too sweet desserts, then let’s feast on this amazing low-sugar and vegan chocolate tart.
This low-calorie chocolate tart is composed of dark chocolate ganache filling and gluten free vegan shortcrust pastry that contains only about 1% processed sugar.
How to pull together a delicious Low-Sugar gluten free chocolate tart
First, we must understand that chocolate contains sugar, regardless of its bitterness. Second, most dairy free double creams are sweet. So, when making a chocolate ganache out of these two ingredients, you don’t need more processed sugar added to it.
And what about the tart crust dough? This dairy free chocolate tart uses the vegan, gluten free pâte brisée, a shortcrust pastry mainly used for savory pies but also works for sweet ones.
It’s the same shortcrust dough I used for this addictive mushroom-caramelized onion quiche recipe.
The Components of Chocolate Tart
Shortcrust Pastry Dough. The foundation of an excellent tart is its crust. You must use an excellent gluten free bread flour to make a good gluten free tart crust. Since this gluten free chocolate tart recipe is also dairy free and vegan, choosing the right vegan butter is the key.
Dark Chocolate Ganache. A rich, velvety filling made with 80% dark chocolate and non-dairy heavy cream. No sugar is needed.
Ingredients You’ll Need
- Gluten-Free Bread Flour —The tart crust is best when using the following gluten free flours: Caputo GF Flour, King Arthur, and Schar gluten free bread. It’s important to note that Caputo and King Arthur bread flour contains “gluten-free wheat,” which is unsuitable for anyone who can’t eat gluten.
- Vegan Butter—a dairy free butter without gluten, nuts, or soy is what we’re looking for in this recipe. Violife Vegan Butter ticks all the boxes for this.
- Dark Chocolate—All dark chocolates are vegan, but not all are soy-free because soya lecithin is added to them. Use the semi-sweet Pascha dark chocolate for a good dark chocolate that is almost free from most allergens.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar Gluten Free Bread Flour | King Arthur GF Bread Flour* or Caputo GF Flour* |
| Pascha dark chocolate | Guanaja Dark Chocolate** or any semi-sweet Dark Chocolate** |
| Violife Vegan butter | Naturli Vegan Block*** or Miyokos Vegan Butter*** |
| *Contains wheat, **Contains soya, ***Contains nuts |
Step By Step Process
STEP 1 – Tart crust
- Cream the gluten free flour, salt, and sugar with cold butter in a bowl using your fingers.
- Incorporate the water in 3 batches until the dough holds together and forms a ball. Wrap the dough with cling film, then rest in the fridge for at least 30 minutes.
- Roll out the crust dough between two parchment papers to prevent it from sticking to the work surface. The ideal thickness is about 3-4 mm (0.16 in).
- Cut the dough according to the size of the tart tins. Press the cut dough into the tart tins, then freeze for at least 30 minutes.
- Preheat the oven to 180°C (356°F). Bake for 18 to 20 minutes until golden, then let the tart shells cool to room temperature before filling.
STEP 2 – Chocolate Ganache Filling
- Heat the double cream in a saucepan until it comes to a boil.
- In a bowl, pour the hot cream onto the chocolate, then mix using a hand blender until smooth and shiny.
- If you don’t have a hand blender, pour the hot cream in 3 batches over the chocolate while continuously stirring until smooth and shiny.
STEP 3 – Tart Assembly
- Fill the tart shells with warm chocolate ganache, then tap a few times to make the filling even.
- Sprinkle with cacao nibs on top. Chill for 10 minutes to set before serving.
Low Sugar Gluten Free Chocolate Tart
Equipment
- hand blender
- Digital scale
- measuring dough strip optional
Ingredients
Shortcrust Pastry Dough (Tart Crust)
- 50 g cold water
- 250 g Schar Gluten Free Bread flour
- 3 g salt
- 5 g sugar
- 150 g salted vegan butter, Violife Salted is preferred cold and cut into cubes
Chocolate Ganache
- 180 g dark chocolate 55 to 70 %, Pascha is preferred
- 250 g Califia Farms Heavy Whip Cream is preferred
- 25 g cacao nibs optional
Instructions
Tart Crust
- Cream the gluten free flour, salt, and sugar with cold butter in a bowl using your fingers.
- Incorporate the water in 3 batches until the dough holds together and forms a ball. Wrap the dough with cling film, then rest in the fridge for at least 30 minutes.
- Roll out the crust dough between two parchment papers to prevent it from sticking to the work surface. The ideal thickness is about 3-4 mm (0.16 in).
- Cut the dough according to the size of the tart tins. Press the cut dough into the tart tins, then freeze for at least 30 minutes.
- Preheat the oven to 180°C (356°F). Bake for 18 to 20 minutes, then let the tart shells cool to room temperature before filling.
Chocolate Ganache Filling
- Heat the double cream in a saucepan until it comes to a boil.
- In a bowl, pour the hot cream onto the chocolate, then mix using a hand blender until smooth and shiny.
- If you don’t have a hand blender, pour the hot cream in 3 batches over the chocolate while continuously stirring until smooth and shiny.
- Fill the tart shells with warm chocolate ganache, then tap a few times to make the filling even.
- Sprinkle with cacao nibs on top. Chill for 10 minutes to set before serving.
