How does butternut squash contribute to the chocolate tart filling?

Butternut squash, when steamed and pureed, provides a smooth, creamy texture and a subtle sweetness that complements the rich chocolate flavor in the filling.

What makes the tart crust gluten-free?

The crust is made with brown rice flour, which is a naturally gluten-free alternative to traditional wheat flour, creating a crisp base for the tart.

How do I ensure the chocolate tart filling sets properly?

After spreading the filling into the cooled crust, chill the tart in the freezer until firm, then transfer it to the fridge to maintain its firm but sliceable consistency.

Can I adjust the sweetness of the chocolate tart filling?

Yes, the recipe suggests tasting the filling after adding the main sweeteners and then incorporating stevia a little at a time, blending and tasting until your desired sweetness is achieved.

What should the crust dough consistency be like before baking?

The dough should be semi-firm but not very dry, feeling similar to play-dough with a slight sheen, and should be easily pressed into the tart shell.

8 years ago

Harvest Chocolate Tart
[Vegan, Gluten-Free]

DD By: Danielle Dewar

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

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A slice of Harvest Chocolate Tart on a white plate, showing the dark chocolate filling and crisp brown rice flour crust, garnished with a sprinkle of cacao powder.

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Harvest Chocolate Tart [Vegan, Gluten-Free]

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Ingredients You Need for Harvest Chocolate Tart [Vegan, Gluten-Free]

For the crust:

1 1/3 - 1 1/2 cups brown rice flour
1 1/2 teaspoon baking powder
5-6 tablespoons coconut sugar
4-5 tablespoons solid coconut oil
Pinch pink salt
3-4 tablespoons raw cacao powder

For the filling:

3 cups butternut squash, cubed and steamed until tender
2 tablespoons coconut oil
4 tablespoons vegan chocolate chips
4 tablespoons coconut cream (skimmed from can of coconut milk)
3 tablespoons maple syrup
Pinch of salt (not too little as it really brings out the chocolate flavor)
1 teaspoon vanilla extract
1 teaspoon brown rice syrup or other sweetener
1 tablespoon raw cacao powder
Stevia to taste

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How to Prepare Harvest Chocolate Tart [Vegan, Gluten-Free]

For the Chocolate Tart:

Preheat oven to 350°F. Add all the crust ingredients (Only add 1 1/3 cup of brown rice flour and 3 tablespoons of cacao powder at first) to a food processor and pulse until a crumbly mixture forms. Pulse in the cold water (a little splash at a time) until a semi firm but not very dry dough forms (should feel similar to play-dough and have a slight sheen). If your dough gets too wet, add extra flour and cacao and pulse again to incorporate. Taste and add extra sugar if desired and pulse a few times again to incorporate it.
Press the dough into a 9-10 inch non stick shortcrust tart shell by hand. Prick all over with a fork and bake in the center of the oven (350°F) until crisp. Cool to room temperature on stove-top while you prepare the filling.

For the Filling:

Puree together the squash and coconut oil in food processor. In a small pot, melt chocolate chips and coconut cream together over low heat, stirring well as you melt. Add to the quash mixture and puree in your food processor. Add remaining ingredients (except stevia) and puree. Taste and add stevia (a little at a time, blending and tasting) to achieve your desired sweetness. Once filling is blended and smooth and sweetened to your taste, scrape filling out of processor into the middle of your cool tart shell. Spread out evenly to the sides. Chill in freezer to set firm then store in the fridge to keep firm but sliceable. Slice and serve.