Description

This rich and decadent Chocolate Ganache Tart features a gluten-free, dairy-free crust made from hazelnut and coconut flours, filled with a silky bittersweet chocolate ganache enhanced with coconut milk and subtle orange oil. Perfectly baked to achieve a smooth, firm filling, this tart is ideal for those seeking an elegant dessert option that is both gluten-free and dairy-free, yet indulgently chocolaty.

Ingredients

Tart Crust

1 1/2 cups hazelnut flour or almond flour (5 1/2 ounces)
1/2 cup coconut flour (2 1/4 ounces)
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted (or plant-based stick butter)
1 pinch sea salt

Ganache Filling

9 ounces high quality bittersweet chocolate (70%-72%)
10 ounces canned whole coconut milk (do not use low fat)
2 large eggs (beaten)
1 teaspoon vanilla extract (preferably double vanilla)
1/2 teaspoon orange oil (optional)
1 pinch sea salt

Garnish (Optional)

Whipped coconut or dairy cream
Chocolate shavings

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Instructions

Make the tart crust: In a mixing bowl, combine the hazelnut (or almond) flour, coconut flour, light brown sugar, melted unsalted butter (or plant butter), and a pinch of sea salt. Mix thoroughly until the dough comes together.
Press and bake crust: Press the crust mixture evenly into a tart pan. Bake in a preheated oven at 350ºF (175ºC) for about 18 minutes. Let the crust cool completely before adding the filling. The crust can be baked ahead of time, wrapped tightly, and kept at room temperature for up to one day.
Prepare the ganache filling: Set up a double boiler by simmering a few inches of water in a medium pan over medium heat. Turn the heat to low and place a medium heatproof bowl over the pan, ensuring the bottom of the bowl does not touch the water. Add the bittersweet chocolate to the bowl and allow it to melt slowly, stirring occasionally.
Mix filling ingredients: Remove the bowl from heat and cool slightly for a few minutes. Stir in the canned coconut milk, beaten eggs, vanilla extract, optional orange oil, and a pinch of sea salt. Be careful not to add eggs while the chocolate is too hot to avoid scrambling. Stir the mixture gently until smooth and fully combined.
Fill and bake tart: Pour the ganache mixture into the cooled tart crust. Place the tart on a rimmed baking sheet lined with a silicone mat to prevent slipping. Bake at 350ºF (175ºC) for approximately 20-22 minutes, or until the filling is set and fairly firm to the touch.
Cool and chill: Remove the tart from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the tart for at least a few hours before serving to ensure the filling is fully set.
Serve: Garnish with whipped coconut or dairy cream and chocolate shavings if desired. Slice and serve chilled for the best texture and flavor.

Notes

The tart crust can be prepared and baked a day in advance, then stored at room temperature wrapped tightly to maintain freshness.
Do not use low-fat coconut milk as it won’t provide the necessary richness for the ganache filling.
Ensure the eggs are added after the chocolate has cooled slightly to prevent scrambling.
Using a silicone mat on the baking sheet helps keep the tart stable while baking.
Optional orange oil adds a subtle citrus note that complements the chocolate; omit if you prefer a purer chocolate flavor.
For a dairy-free garnish, whipped coconut cream is a perfect complement to this tart.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American