Vegan Gluten-Free Chocolate Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">150g gluten-free rolled oats</li><li class="ingredients-single-item">100g almond flour (or hazelnut flour)</li><li class="ingredients-single-item">60g coconut oil, melted</li><li class="ingredients-single-item">60ml maple syrup</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g dark chocolate (70% cacao, dairy-free)</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">60ml maple syrup</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Fresh berries (optional)</li><li class="ingredients-single-item">2 tbsp chopped hazelnuts (optional)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Heatproof silicone spatula</li><li class="equipment-single-item">Baking paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease your tart pan with a little coconut oil to ensure easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, place the gluten-free oats in your food processor and pulse until they form a coarse flour. This creates a more cohesive base than using whole oats. Add the almond flour and salt, pulsing to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, whisk together the melted coconut oil and maple syrup until combined. With the food processor running, slowly pour this liquid mixture through the feed tube. Process until the mixture resembles wet sand and holds together when pressed between your fingers. If it seems too dry, add 1-2 teaspoons of water.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the crust mixture to your prepared tart pan. Using your fingertips or the bottom of a flat measuring cup, firmly press the mixture evenly across the bottom and up the sides of the pan. The firmer you press, the better your crust will hold together after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the bottom of the crust all over with a fork (this prevents it from puffing up during baking). Bake for 12-15 minutes until lightly golden and fragrant. The crust might still feel slightly soft but will firm up as it cools. Place on a wire rack to cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the chocolate filling, chop the dark chocolate into small pieces and place in a large heat-resistant bowl. Smaller pieces will melt more evenly and prevent overheating, which can cause the chocolate to seize.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small saucepan, bring the coconut milk to a gentle simmer over medium heat – watch carefully as it can boil over quickly. Remove from heat as soon as you see small bubbles forming around the edges. The fat in the coconut milk acts similarly to heavy cream, creating a smooth ganache without dairy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the hot coconut milk over the chopped chocolate. Let it sit undisturbed for 2-3 minutes to allow the chocolate to soften. Then gently stir with a silicone spatula until completely smooth and glossy. Avoid vigorous stirring which can incorporate air bubbles into your ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the maple syrup, vanilla extract, and salt to the chocolate mixture, stirring gently until fully incorporated. The salt enhances the chocolate flavor while the vanilla adds depth.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the silky chocolate filling into your cooled tart crust. Gently tap the pan on the counter a few times to release any air bubbles and smooth the surface. For a professional finish, use an offset spatula to create an even top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the tart uncovered for at least 4 hours, preferably overnight. This extended chilling time allows the filling to set properly while the flavors develop and intensify.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, let the tart sit at room temperature for 15-20 minutes to take the chill off – this enhances the chocolate flavor and creates the perfect creamy texture. Garnish with fresh berries, chopped hazelnuts, and a light sprinkle of flaky sea salt, which creates a beautiful contrast to the sweet chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To slice cleanly, use a sharp knife dipped in hot water and wiped dry between each cut. The tart will keep, covered, in the refrigerator for up to 5 days, though the crust may soften slightly over time. Enjoy this indulgent treat that proves vegan and gluten-free desserts can be every bit as luxurious as traditional ones!</li></ol>