Recipe: Gluten-Free Chocolate & Coconut Tart

Stefania D'Alessandro September 2, 2014 6
Recipe: Gluten-Free Chocolate & Coconut Tart

SAMSUNG CSCI finally managed to create a satisfactory gluten-free shortcrust pastry: it’s tasty, friable but it doesn’t disintegrate in the twinkling of an eye after slicing the tart (hail to the thickening power of coconut flour and cornstarch)!

Gluten-Free Chocolate & Coconut Tart


For the shortcrust pastry

  • 1/3 cup (50 g) instant vanilla pudding mix (ingredients: cornstarch, vanilla)
  • 2/3 cup (100 g) gluten-free oat flour
  • 1/3 cup (50 g) coconut flour
  • 1/3 cup (100 g) agave syrup
  • 4 tablespoons (35 g) cocoa butter, melted
  • 2 tablespoons (15 g) coconut oil
  • water

For the cream:

  • 1-14.5 ounce can (400 ml) coconut milk
  • 7 ounces (200 g) dark chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup (50 g) cane sugar
  • ½ teaspoon vanilla
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • 1 heaping teaspoon agar agar

For garnish:

  • goji berries


Make the pastry: dump all the ingredients in a bowl and hand knead till you get a soft but non-sticky pastry (add some water or more flour if need be); stretch the pastry out into a 3-4 mm sheet and then finish stretching on a prepared cake pan; bake for about 15 minutes (temp. 180°C). I didn’t let the pastry rest in the fridge before baking, as the presence of cocoa butter/coconut oil and the lack of gluten would have turned the pastry ball into a crumbly brick, which would have been impossible to stretch (source: experience).

Make the cream: put all the ingredients in a small saucepan and let them simmer over low heat for about 5-10 minutes, whisking continuously. As soon as the pastry is ready, take it out of the oven and pour the chocolate cream onto it. Let it cool down at room temp, then garnish as you please. Let it rest in the fridge overnight before serving.



Email this to someoneShare on FacebookTweet about this on TwitterPin on PinterestShare on YummlyShare on StumbleUponShare on RedditShare on TumblrDigg thisShare on Google+Print this page


  1. Liane September 3, 2014 at 3:37 am -

    This tart looks yummy! happy vegan mofo 🙂

  2. Lindsay @ KitchenOperas September 3, 2014 at 8:14 pm -

    This looks SO elegant!!!! I can’t wait to try this recipe out — I am so pleasantly surprised by the instant pudding idea!

  3. Tracy September 3, 2014 at 10:39 pm -

    That looks lovely! Can you tell me if you soak or do anything to soften the goji berries before using them as a garnish? I find them a bit too chewy/hard at times on their own (or maybe it’s just the package I picked up?)

Leave A Response »