Triple Chocolate Truffle Tart (Gluten-Free, Dairy-Free)
A rich, decadent tart with a chocolate crust and silky truffle-like filling, topped with a glossy chocolate glaze. It's gluten-free and dairy-free, but no one will guess!
- Prep30 min
- Cook1h
- Total1h 30m
- DifficultyMedium
- Servings12
This tart is a chocolate lover's dream: a crisp almond-cacao crust, a dense, fudgy filling made with coconut milk and bittersweet chocolate, and a shiny glaze on top. The texture is like a truffle – smooth, rich, and intensely chocolatey.
It's surprisingly simple to make, requiring just a few pantry staples and about 30 minutes of hands-on time. The tart is perfect for special occasions or when you crave a sophisticated dessert that's also allergy-friendly.
Ingredients
Servings
Crust
Filling
Glaze
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- In a medium bowl, mix all the crust ingredients until well combined and sticky. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork in three places.
- Bake the crust for 10-12 minutes, until it starts to firm. Remove from the oven and let cool on a wire rack.
- For the ganache, heat the coconut milk in a small saucepan until simmering. Remove from heat, add the chocolate, and stir until smooth. Let cool for 10 minutes.
- In a small bowl, whisk the eggs with the vanilla and salt. Add this to the cooled chocolate mixture and stir until combined.
- Pour the filling into the crust and bake for 20-25 minutes. The center will still be wobbly, but the edges should be firm. Let cool in the pan on a wire rack for 30 minutes, then refrigerate for 30 minutes.
- For the glaze, heat the coconut milk, maple syrup, and water in a small saucepan over medium heat. Remove from heat, add the chocolate, and stir until melted. Alternatively, microwave all ingredients in a small bowl in 15-second increments until melted.
- Pour the glaze over the tart, tilting the pan to spread it evenly. Let set for 30 minutes, then serve.
💡 Tips
- Use a high-quality bittersweet chocolate for the best flavor.
- If you don't have a tart pan, you can use a pie dish.
- Let the tart chill completely before slicing for clean cuts.
Inspired by a recipe from Downshiftology