Homemade Gluten-Free Cocoa Tart Recipe: How to Make Gluten-Free Cocoa Tart?
Today we will give you a delicious
gluten-free cocoa tart recipe . This will be a nutritious and delicious cocoa tart, and it will not contain gluten. This is a light and delicious tart that you can consume at five o'clock tea, with coffee or at any time of the day.
Ingredients Needed for Homemade Gluten-Free Cocoa Tart Recipe
Here you go:
For the coconut cream:
Ingredients:
- 1/2 cup organic coconut oil
- 1/2 cup organic raw cacao
- 1/3 cup coconut syrup or desired sweetener
Exterior Materials (Base):
- 2 cups almond flour
- 1/4 teaspoon salt
- 2 tablespoons melted organic coconut oil
- 2 tablespoons sweetener
- 1 large egg
- A handful of dried legumes
For decoration
- Forest fruits and/or red berries
How to Make Gluten-Free Cocoa Tart?
For the base:
- Mix all the ingredients in the food processor and let the dough-like material sit for a while.
- Spread the dough into the greased mold.
- Poke holes in the base with a fork and place a piece of baking paper that is about 10 cm wider than your mold to weigh it down and prevent it from rising. Then place uncooked chickpeas, rice or any other legumes on top of it. We used dried chickpeas.
- Bake in a preheated oven at 180 degrees for 15 minutes.
- After taking it out of the oven, remove the wax paper and legumes.
- After baking for 5 more minutes at the same temperature, remove from the stove and let it rest.
- Wait for the base to cool completely.
For the coconut cream:
- Put the organic coconut grated in a powerful blender and mix well. At first it turns into a powder, but as you continue mixing it, it becomes a thick consistency.
- Slowly add the coconut oil and then the honey. A thick and creamy texture will form.
The merging phase
- Add your cream into boiling water and melt it until it reaches the consistency of milk.
- Mix all the filling ingredients thoroughly in a food processor.
- Then pour it over the cooled base and spread the chocolate evenly by tapping it on the counter.
- Decorate it, cover it and put it in the fridge. It will be ready to serve in a few hours. Enjoy your meal.
Tips for Homemade Gluten-Free Cocoa Tart
- Cool all the ingredients in your tart recipe thoroughly beforehand, that is, you can keep them in the refrigerator for about 15 minutes. The colder your ingredients are, the better the result will be.
- Try to gather the tart dough quickly so that it does not crack when baked. Do not grease the tart mold.
- Once your dough is ready, wrap it in wax paper and leave it in the fridge for a while.
- We put legumes on the base dough to prevent it from rising. After the dough is cooked, you can cool these legumes and store them in a jar and use them again and again.
What other ingredients can be added to the Homemade Gluten-Free Cocoa Tart Recipe?
- After making the coconut cream, instead of cocoa and sweetener, break up 250 grams of organic raw chocolate into pieces and heat it with 2 tablespoons of raw cocoa hazelnut paste until it reaches boiling point. Stir quickly and pour it over the base. Add pitted cherries and broken almond pieces on top. Let the cherries sink into the chocolate. Leave it at room temperature until the chocolate part thickens and put it in the fridge.
- Instead of cocoa and sweetener, add 300 grams of chestnut sugar to the coconut cream, puree it in a food processor and pour it over the base in the same way. Don't forget to make these delicious recipes and share them with your loved ones.
