Vegan Berry Chocolate Tart

This tart is completely vegan friendly, and incredibly simple to make. Almond, berry and chocolate put together to achieve divine sensation for your taste buds. More photos and info at: http://ift.tt/2qndgjO

Ingredients

Crust

1 C Almonds, ground into flour (I used raw, slivered almonds and put them through a food processor)

1 1/2 C All Purpose Flour, can substitute a gluten free blend

1/2 C Powdered Sugar

1/2 teaspoon Salt

2/3 C Coconut Oil, melted

Berry Compote

12 oz Frozen Berries, I used a blend of blueberries, raspberries, strawberries, and blackberries, but any kind will work

1/4 C sugar

1 T Corn Starch

2 T Cold Water

Vegan/Paleo Chocolate

3/4 C Coconut Oil

3/4 C Cocoa Powder

1/3 C Maple Syrup (or honey, though it won’t be vegan)

1/2 teaspoon Salt

Directions

Preheat oven to 375 degrees Fahrenheit

Crust

Combine the almond flour, all purpose flour, powdered sugar, and salt in the bowl of a mixer. Add the coconut oil and mix. Dough should be wet and malleable, but not sticky.

Press dough into tart or pie pan. You may have some extra depending on the size of your pan. Put in the oven for 15 minutes, until slightly browned around the edge.

Compote

Place berries and sugar in a small saucepan. Cook over medium heat until berries are broken and juices have been pulled out.

Mix the cornstarch in the cold water to create a slurry. (Cornstarch must first be mixed with a cold liquid before added to a hot product. If a slurry is not first created, the cornstarch will coagulate together and remain lumps.)

Once the berries begin to boil, stir in the slurry, and cook until the compote becomes clear.

Pour the compote into the shell, and place back into the oven for about 10 minutes. This will set the compote layer.

Once the tart is removed from the oven, place in refrigerator or freezer to cool. The oven can be turned off.

Chocolate

Combine the coconut oil, cocoa powder, maple syrup, and salt in a small saucepan. Melt and stir until completely incorporated.

Once the compote has cooled pour the chocolate on top of it. It is important the compote is cooled to allow the chocolate to harden quickly. If this does not happen, the coconut oil will separate out.

Fruit can be arranged on top of the tart when the chocolate is semi-set

The tart can be cut and served as soon as the chocolate is firm enough to slice. It is best kept in the refrigerator for up to four days.

bon appetit