Gluten-Free Chocolate Cherry Tart
Ingredients
Crust
- 120g gluten-free all purpose flour
- 80g powdered sugar
- 20g almond meal
- 17g cocoa powder
- 35g cornstarch
- 90g dairy free butter
- 3 tbsp almond milk
- 1/4 tsp pink salt
Cherry filling
- 1 cup pitted cherry
- 1/3 cup water
- 2-3 tbsp maple syrup
- 1 tsp agar agar powder
Chocolate filling
- 200ml coconut whipping cream
- 200g dark chocolate, coarsely chopped
- 1 tsp vanilla bean extract
Preparation
Preheat oven to 180°C.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Firmly press the mixture into the prepared tart pan, covering the bottom and sides.
Prick the crust with a fork.
If the dough gets warm, refrigerate for 10-15 minutes.
Bake at 180°C for 15-18 minutes.
Allow to cool completely.
Add the cherries, water, and maple syrup to a saucepan.
Cook on medium heat.
Mash the berries as they heat up.
Add agar powder and cook until dissolved and the mixture reaches a saucy consistency.
Remove from heat.
Pour the cherry mixture over the tart.
Chill in the fridge until set.
Place chopped chocolate in a medium heat-proof bowl.
Heat the coconut whipping cream in a small saucepan over medium heat until it begins to gently simmer.
Pour the cream over the chocolate and let it sit for 2-3 minutes.
Stir with a spatula until completely combined.
Pour the chocolate mixture over the cherry layer.
Refrigerate until set.
