I made a dessert! And not just any dessert! A dessert that is both vegan and gluten free for those of you that are looking for that kinda thing. This chocolate orange tart has a wonderfully crisp chocolate pastry with a creamy chocolatey, orange filling that is just delicious. If I do say so myself.
The thing is, I’m really good at eating desserts. Like, REALLY good. Really. But I don’t often make them. I’m much more of a savoury gal when it comes to cooking. So when I do its often for a special gathering and it is always someone else’s recipe. I’ve been playing around with a few of my own dessert recipes with little success (best not to ask about the amount of gluten free cherry almond galettes I’ve made). So when I made this first time around and it was 1) pretty straight forward, 2) all the right textures and 3) tasted GREAT I feel like that’s a little bit of a win!
Let’s start with the pastry. I used ground almonds and cacao powder for the base of it. The cacao powder itself is quite bitter so theres also a little bit of sugar in there to balance it out. Then to bind it all together I use coconut oil. Because it solidifies when cold it’s ideal for making pastry. Due to the pastry being gluten free it is a lot more fragile and crumbly than your average pastry. You haven’t got those starchy gluten strands sticking everything together. That being said, I think I’ve done a pretty good job here. Just be patient and gentle with it and all will be well!
Now, onto the filling. Oh that filling 😍 Who knew that tofu could be so incredibly delicious. Yep I said tofu. The filling is a blended mixture of silken tofu, vegan chocolate, cacao powder, orange zest, orange juice and maple syrup. Whiz it altogether as you can see above and you’re in for a TREAT. If the pastry seems like a bit too much of a faff I would highly recommend you make the filling. It has a wonderfully thick, mousse-like texture that is rich and chocolate. You wouldn’t even think it was dairy-free, never mind that it’s made of tofu!
If you like this recipe you might also like…
If you try this recipe let me know! I’d love it if you could leave a rating and a comment.Print
Not only is this Chocolate Orange Tart vegan, it is also gluten free! A wonderfully chocolatey, crisp pastry case with rich, creamy chocolate filling. So good!
For the pastry
- 200g ground almonds
- 50g cacao powder
- 1 tbsp sugar
- Pinch of salt
- 75g coconut oil
- 3 tbsp water
For the filling
- 350g silken tofu
- 150g dairy free dark chocolate, melted
- 100mls maple syrup
- 1 tbsp cacao powder
- Zest of 1 orange + 1 tbsp orange juice
- 1 tsp vanilla
- Pinch of salt
To make the pastry
- In a food processor add the almonds, cacao powder, sugar and salt and pulse briefly to combine. Add the coconut oil and process until fully combined. Add two tablespoons of water and pulse to combine. Squeeze a small amount of the mixture in between your fingers, it should stick together and feel moist. If the mixture feels dry or is very crumbly add another tablespoon of water.
- Tip the mixture out onto a clean surface and bring it together with your hands, ensuring that everything is fully mixed. Take two thirds of the mixture and, using your hands, press it into the base of the pastry case until you have a smooth, even layer. Press the remaining mixture into the sides and crease of the pastry case. The pastry should be between 0.5-1cm. Pop it into the fridge to chill for 20 minutes. Pre-heat your oven to 160ºc.
- Prick the base of the pastry case with a fork then bake in the oven for 30 minutes.
- Leave the pastry in the tart case until it is complete cool. While the pastry is cooling make the filling.
To make the filling
- Remove the tofu from its packaging and wrap it in several layers of kitchen roll or a clean tea towl for 5-10 minutes to remove excess moisture.
- Add the tofu, melted chocolate, maple syrup, cacao, orange zest and juice, vanilla and salt to a food process and mix on a high speed until until the mixture has combined and is smooth.
To make the tart
- Remove the cooled pastry case from the tart tin as carefully as possible.
- Spoon the filling into the pastry case and smooth over.
- Finish with a sprinkle of sea salt or orange zest. Serve and enjoy!
- I have used cacao powder in this recipe but you could also use coco powder.
- When making the pastry I have tried the traditional method of wrapping in cling film, chilling and rolling out before getting it into the tin but the pastry is too delicate and falls apart. Pressing it directly into the tin saves a lot of time and effort for very similar results!
Keywords: vegan dessert, vegan recipe, gluten free recipe, gluten free dessert, gluten free pastry, holiday dessert recipe