Vegan Berry Chocolate Tart - Gluten-Free Option

Step 1

Preheat the oven to 350°F.

Step 2

In a food processor, blitz the pistachios until they have broken down into a coarse flour. Don't over-process or it will become greasy and then into nut butter. And in the flour, refined coconut oil, confectioners' sugar and salt (if using.) Pulse until blended and the dough starts to ball up.

Step 3

Press the dough evenly into a 9" round pan with removable bottom. Start with the sides and work your way down ensuring that the crust is even. Using the bottom of a flat dry measuring cup dusted with flour may help. Press and smooth out the surface. Gently pierce the sides and bottom every inch or so with a fork. Freeze for 10-15 minutes to prevent the crust from slumping in the oven. Bake for 10-12 minutes or until fragrant and starting to lightly brown.

Step 4

In a small pot, heat the coconut cream over low heat. Once steaming, remove from heat and add in the white vegan chocolate and stir until it melts. Whisk in the vanilla extract. Pour over the baked tart crust and set in the fridge to chill completely, about 30 minutes.

Step 5

In a medium-sized pot. cook the berries over medium-low heat with 1/2 cup water until they are simmering. Remove from heat. Carefully blend the berries in a food processor or blender. In the meantime, rinse out the pot.

Step 6

Press the berries through a fine mesh sieve back into the pot. Turn the heat up to medium. Whisk in the sugar and salt.

Step 7

Make a cornstarch slurry by whisking the remaining 1/4 cup of water and the lemon juice with the cornstarch in a bowl. Once all of the lumps are gone, whisk the slurry into the berries.

Step 8

Heat and whisk constantly until the pudding has thickened, whisking and cooking one additional minute once it's thickened. Remove from heat, and whisk in the vegan butter. Whisk until completely melted and the mixture is smooth and glossy.

Step 9

Pour over the chilled, set ganache in the tart crust. Place in the refrigerator to cool completely, about 2 hours. Cover only once completely chilled and set. Decorate with fresh berries or as desired.