It is hard to believe when tasting this absolutely delicious tart that it is vegan and dairy, gluten and refined sugar free. It is super quick and easy to prepare and only includes a handful of ingredients. Definitely a must try for those with dietary restrictions or requirements.
I used the super versatile 70% no added sugar and dairy free dark chocolate for this recipe.
Chocolate & Pomegranate Tart
It is hard to believe when tasting this absolutely delicious tart that it is vegan and dairy, gluten and refined sugar free. It is super quick and easy to prepare and only includes a handful of ingredients. Definitely a must try for those with dietary restrictions or requirements (VG, DF, GF, SF, EF)
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Ingredients
Crust:
- ⅓ Cup Coconut oil, melted
- 3 Tbsp Maple Syrup
- 2 Cups Ground Almonds / Almond Flour
- ¼ Cup Good quality cocoa powder
- ¼ tsp Salt
Filling:
- 340 grams Good quality dark chocolate (sugar- and dairy-free) Finely chopped
- ¾ Cup Coconut cream
- ¼ Cup Pomegranate Juice
- ½ – 1 Cup Pomegranate Seeds
Instructions
Crust:
- Lightly grease a 22cm tart pan with a removable bottom, with non-stick coconut cooking spray. Set aside
- In a small microwave safe bowl or measuring jug, melt the coconut oil, then add the maple syrup
- Add the ground almonds, cocoa powder and salt to a mixing bowl, then pour over the wet ingredients and mix until well combined
- Pour the mixture into the prepared tart pan and press up the sides then evenly across the bottom with a spoon or spatula. Work it into all the crevices and ensure there are no cracks, until you have an even, compacted crust
- Place in the fridge while you preheat the oven to 180°C*
- When the oven is ready, bake the crust for 10 – 15 minutes, then remove and cool on a wire cooling rack. Do not remove from the tart pan. When it is cool enough, place in the fridge to chill for a few minutes before adding the filling
Filling:
- Prepare your ingredients
- Finely chop your chocolate and place in a medium sized bowl
- Place the coconut cream and pomegranate juice in a small saucepan and place on medium heat to bring to a simmer. You need it hot but do not boil
- When the mixture is hot and steamy, pour it over the chocolate and cover with plastic wrap or a tight fitting lid or plate. Let sit for around 5 minutes
- Stir the mixture
- Continue until a smooth slightly thickened chocolate ganache forms
- This next step can either be done now or after adding the filling to the crust
- Option 1: Add the filling to the crust, give it a gentle giggle to help the ganache even out, then sprinkle the pomegranate seeds over the top
- Option 2: Since I wanted to create a Christmas themes decoration on the top of the tart, I added the layer of pomegranate seeds to the crust before adding the filling and reserved a few for decorating later
- I then gently poured the filling into the crust, trying not to disturb the seeds. Then give it a gentle giggle to help the ganache even out
- Place in the fridge for at least 2 hours, or preferably overnight*
- Gently remove from the tart tin when ready to serve (if you struggle to remove it just leave it for a few minutes for the tin to come to room temperature
- Decorate as you wish and enjoy!
Notes
*This crust can be used unbaked but will not be as stable. If you want a no bake crust, I would suggest chilling it for a lot longer, preferably overnight, and/or use a pie dish that you can serve it in so that you do not have to remove it and chance it falling apart.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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