French Chocolate orange tart {gluten free, paleo}

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French Chocolate orange tart {gluten free, paleo}

This chocolate orange tart is the perfect embodiment of a classic French dessert, made healthy. Imagine a French chocolate tart infused with the zest of bright fresh oranges, Grand Marnier orange liqueur, and cooled in a gluten free almond chocolate tart crust. Delicious, fragrant and accidentally healthy - now that’s the perfect dessert.

Course Dessert

Cuisine French

Keyword almond flour, baking, blood oranges, chocolate, christmas, flourless, gluten-free, healthy, oranges, rosemary, sea salt, valentines day

Prep Time 30

Cook Time 12

Cooling time 4

Total Time 4 42

Servings slices

Calories 506kcal

Author Ksenia Prints

Equipment

Oven
Tart pan - I used this rectangular tart
Mixing bowls
Spatulas

Ingredients

Low carb chocolate tart crust {gluten-free}

1 ¼ cup almond flour (130 g)
⅓ cup cocoa powder (35 g)
3 tablespoon monk fruit sweetener or maple syrup
1 pinch salt
1 large egg yolk
¼ cup coconut oil (45 g), softened
1 tablespoon cold water if needed

Chocolate orange ganache

1 ¼ cup coconut milk (300 ml) full-fat, chilled if possible
10 oz dark chocolate (285 g) or vegan chocolate chips or orange chocolate
1 teaspoon fresh orange zest
1 tablespoon grand marnier or Triple Sec or other orange liqueur

Topping:

Orange slices or Blood orange slices, or a mix of the two
Chocolate shavings
Rosemary branches (optional)

Instructions

Preheat oven to 325F. Oil a tart pan with a removable bottom.
In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add remaining ingredients and mix until you get a soft dough.
Wrap dough in plastic, and chill for at least 10 minutes.
Working between two sheets of parchment paper, roll out the dough into a ⅛-inch thick round. Transfer to the fridge to cool for another 10 minutes, until the top sheet of parchment paper can be peeled off easily.
Transfer rolled out dough to tart pan. Peel off the remaining sheet of parchment paper, and use your fingers to shape the dough around the tart pan.
Transfer to 325F oven and bake for 22-25 minutes. Let cool fully before removing from pan.

To make vegan chocolate ganache:

Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
Transfer chocolate to heatproof bowl. Top with heated milk and set aside for 5 minutes until chocolate has fully melted.
Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
Whisk in orange zest and orange liqueur.

Assemble flourless dark chocolate tart:

Pour ganache into cool chocolate tart crust. Transfer to fridge to cool completely, at least 2 hours.
Top with orange slices and orange twists, chocolate shavings. Rosemary sprigs will help give the tart a Christmas-y appearance.

Nutrition