Gluten Free Chocolate Ganache Tart
Servings: 8
Calories: 482kcal
No special flour blends are needed for this easy chocolate tart with it's smooth ganache filling. The crust is made from ground nuts, butter, and sugar!
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Equipment
Ingredients
Gluten Free Tart Crust
- 2 tbsp butter melted
- 1 cup raw pistachios
- 1 cup raw almonds
- 4 tablespoon sugar
- ¾ teaspoon kosher salt
Chocolate Ganache
- 6 oz dark chocolate
- 1 cup heavy cream
- 3 tablespoon unsalted butter room temperature
Instructions
Gluten Free Tart Crust
- Preheat the oven to 350 degrees. Lightly butter the bottom and sides of a 9" tart pan with a removable bottom. You can add parchment on the bottom if you're not using a nonstick tart pan.
- Put the nuts in a food processor and pulse until finely chopped. Add sugar and salt and pulse again.
- Add the melted butter to the nut mixture and pulse until the crust clumps together and resembles sand. You'll still have little pieces of nuts, you're not making it as fine as a nut flour.
- Press the crust mixture into the tart pan with your hands. Press up the sides of the pan’s fluted edge. It doesn’t have to be perfect. The crust is going to be very crumbly once baked and will look rustic.
- Bake the crust for about 25-30 minutes until it’s golden brown around the edges. Set aside to cool completely before making the ganache.
Chocolate Ganache and Assembly
- Place a bowl over a simmering pot of water and add the chocolate and cream. Make sure the water is not touching the bottom of the bowl and that it is not boiling, only simmering. Stir over the simmering water until the chocolate is completely melted.
- Add butter to the chocolate mixture and stir until completely incorporated.
- Pour the ganache into the crust, making sure to scrape all of the chocolate mixture out of the bowl with a silicone spatula. It’s okay if the chocolate comes all the way to the top of the crust. Place in the fridge to chill for at least one hour so the ganache can set up.
- Top the tart with flaky sea salt – I like to use Maldon sea salt – slice and serve.
Notes
- You’ll need a 9″ tart pan with a removable bottom. I used my Wilton non-stick tart pan, and found that it wasn’t necessary to line it with parchment paper.
- Now let’s talk about the chocolate. You’ve gotta use the good stuff here. You want a dark chocolate, because the crust is pretty sweet, so you need to balance it out. I used Guittard chocolate baking wafers for the tart pictured, I also tested the recipe with Guittard dark chocolate chips, and both worked very well.
- It’s important to weigh the chocolate so you know exactly how much you’re getting. You can chop it yourself, or get baking discs, or chocolate chips, but a different amount of each of those is going to fit into a measuring cup.
- I use my Escali Digital Scale to weigh chocolate and lots of other ingredients when I'm cooking. It's also useful when converting ounces to grams. It’s not expensive, and it comes in loads of different colors to match your kitchen!
- It seems like I can never have enough silicone spatulas, and they are especially useful in this recipe to be sure you are scraping out every last bit of chocolate ganache from the bowl.
Nutrition
Calories: 482kcal | Carbohydrates: 25g | Protein: 9g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 53mg | Sodium: 237mg | Potassium: 455mg | Fiber: 6g | Sugar: 13g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg