Gluten-Free and Vegan Chocolate Espresso Tart

It’s no secret that dark chocolate and coffee make a formidable marriage as far as taste buds are concerned. Gluten-Free & Vegan Pie: More Than 50 Sweet and Savory Pies to Make at Home author Jennifer Katzinger says this particular tart is so smooth, the filling reminds her of a truffle. And the rich chocolate crust is so tasty, it could satisfy without a filling.

A word of caution: If you’re sensitive to caffeine, enjoy this decadent dessert after lunch as opposed to after dinner. Otherwise you may find yourself wide awake into the wee hours of the morning. Enjoy a rich sliver accompanied by a hot drink or a glass of red wine.

Makes one 9-inch tart

Equipment: 9-inch fluted round tart pan with a removable bottom

Dark Chocolate Pecan Press-In Crust

Makes 1 crust

1½ cups ground pecans 
½ cup cocoa powder 
2 tablespoons canola oil 
2 tablespoons maple syrup 
1 teaspoon vanilla extract 
Pinch of salt

1. Preheat the oven to 350 degrees F. 
2. Place all the ingredients in the bowl of a food processor and mix just until the dough resembles fine meal. Do not overprocess. The dough will be sticky. 
3. With clean, damp hands, press the dough into the pan called for in the recipe you’re making. 
4. Bake, uncovered, for 20 minutes, or until the crust smells like just-baked cookies. 
It will be slightly darker and firm to the touch. Let it cool completely before filling, about 1½ hours.

Chocolate Espresso Tart 

5.3 ounces 72% dark baking chocolate, broken into pieces 
⅔ cup coconut oil 
1 teaspoon vanilla extract 
⅛ teaspoon salt 
¼ cup brewed espresso (espresso is ideal, but coffee will work) 
Chocolate shavings, for garnish 
Chocolate-covered espresso beans, for garnish

1. Prepare the crust as instructed.

2. Melt the chocolate over low heat in a double boiler or a stainless steel bowl set over a small saucepan filled with about 2 inches of gently simmering water. (The bowl should not touch the water.) Remove the pan from the heat and mix in the coconut oil, vanilla, salt, and espresso. Let the mixture sit for 30 minutes; it will thicken. Pour the filling into the crust and smooth the type. Refrigerate the tart for 30 minutes. When the filling has set, garnish with the chocolate shavings and/or the espresso beans.

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Haley Stocking
Sasquatch Books
(206) 826-4318