Gluten-free Chocolate Fudge Tart

Day 10 of my “Ten Days of Thanksgiving is a Gluten-free Chocolate Fudge Tart. This recipe is actually a little bit nostalgic for me. Growing up my mom always made a fudge pie for the holidays and it was always one of my favorite desserts because it’s basically a giant brownie.

I decided I wanted to recreate my favorite childhood pie to be gluten-free and dairy free and maybe a slightly healthier? I am not sure I would call it healthy but definitely more wholesome ingredients.

The gluten-free crust is made with almond flour and arrowroot to give it a hearty but light texture. It is very similar to the crust in my Chocolate Bourbon Pecan Pie.

The hero of this dish though is the OH SO perfect fudgy chocolate filling. It seriously has the best flavor and texture. It is like a brownie and traditional Christmas fudge got married and made this tart. Is that a weird thing to say? I only got about 5 hours of sleep the last few nights and am slightly delusional but that is the best way I can think to explain it.

I prefer to make this in a tart pan. I love the presentation of it and I think the crust cooks better and it is just easier to cut. This chocolate tart stores really well in the refrigerator so you can definitely make it ahead of time. You can serve it as is, with whipped cream or even the Vegan Pomegranate and Chocolate Ganache Ice Cream.

Enjoy!

Gluten-free Chocolate Fudge Tart

• Author: Jessi Heggan
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes

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Ingredients

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Crust

• 1.5 cups almond flour (I use this one)
• ½ cup arrowroot flour
• ½ tsp baking soda
• ½ tsp sea salt
• ¼ cup palm shortening
• 2 Tbsp maple syrup
• 1 egg

Filling

• 8 ounces dark chocolate
• ¼ cup palm shortening
• ¼ cup coconut sugar
• ¼ cup maple syrup
• 1 tsp vanilla
• 1 egg
• 1 egg yolk
• ½ tsp sea salt
• 3 Tbsp arrowroot flour

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Instructions

1. Preheat oven to 350 and grease a 9 inch tart pan.
2. Add the almond flour, arrowroot, baking soda and salt to a food processer and pulse to combine. Add the rest of the ingredients and pulse until the mixture comes together in a ball.
3. Press the dough in the bottom of the tart pan and up the sides. Set the tart on a baking sheet and cook for 5 minutes.
4. Grab a small sauce pan and fill with enough water to cover the bottom of the pan and then place a glass bowl on top as a double boiler. Heat the stove to medium heat and begin warming the bowl.
5. Add the chocolate chips and palm shortening to the bowl and melt, stirring frequently.
6. Carefully remove the bowl from the stove and add the coconut sugar, maple and vanilla and whisk together.
7. Add the egg and egg yolk to a small bowl and whisk together and then whisk in to the chocolate batter.
8. Add the salt and arrowroot and whisk together and then pour the batter in to the tart pan.
9. Tent some foil over the tart pan and bake for 25 minutes. Remove the foil bake for another 2-3 minutes.
10. Let the tart cool and then serve as is or with the Vegan Pomegranate and Chocolate Ganache Ice Cream

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Nutrition

• Serving Size: 6