Dessert Gluten free Vegan

Easy Strawberry Yogurt Chocolate Tart | Gluten free * Dairy free * Egg free

April 13, 2017
Gluten free vegan strawberry chocolate tart homemade with natural flours egg corn dairy free
CLICCA QUI PER LA RICETTA in ITALIANO!

INGREDIENTS (for a round 10-inch pan)

  • 2,5 tbsp ground flaxseed + 8 tbsp water
  • 200 gr / 7 oz brown rice flour
  • 100 gr / 3.5 oz (potato) starch
  • 70 gr / 2.4 oz brown sugar
  • 5 tbsp unsweetened cocoa powder
  • 1 tsp cream of tartar + 1/2 tsp baking soda
  • pinch of salt
  • 120 gr / 4.2 oz vegan butter
  • 2 tbsp rhum or other liqueur
  • dairy-free strawberry yogurt
  • fresh strawberries

Ready in: 2 hours


Hello my sweeties!
After a couple of busy weeks where work and Spring sleepiness had their way with me, I have finally been able to go back to my beloved baking experiments, which made me so happy, I just love baking, there’s something so satisfying about it. Please tell me I’m not the only one finding comfort in this!
So, I wanted to make something scrumptious but easy, that could be offered after a lunch or dinner with family and friends, a dessert that wouldn’t absorb much time while you are already pretty busy preparing the main courses.

And I thought a chocolate tart would be great, to be paired with strawberries, but it definitely called for something creamy too, so I decided that strawberry yogurt would be just the right thing to make it all easier and quicker.
The procedure is pretty much the same as my Go-To Gluten free Tart Crust, but here it is again, so let’s get started!

  • Start by mixing the ground flaxseed and water first (= egg replacer) and let it rest a few minutes
  • in a bowl mix flours, sugar, cream of tartar + baking soda (you can sub both of them with baking powder), cocoa powder and a pinch of salt
  • then add the vegan butter/margarine (at room temperature), the flax-egg and the liqueur
  • start by mixing all the ingredients in the bowl with a spoon, then as crumbles start to form, move them on a board and knead the dough with your hand for a few minutes, until it becomes firm
  • shape it into a “ball”, cover it with plastic wrap and refrigerate for at least an hour
  • pre-heat the oven at 160°C / 320°F
  • grease the baking pan with some vegan butter/margarine
  • now it’s time for the dough to get into the pan: I have tried rolling it out and then moving it in the pan, but this gluten/egg free crust is tricky, I love it, but it is tricky nontheless. So I got to the conclusion that the best way to do it, is putting the dough ball directly into the pan and spread it out with my hand. At least this works for me, but please let me know if you have/find a better way to do it!
    Anyway the crust has to have a thinner layer at the bottom and it’s higher on the borders
  • now into the oven it goes for a good 25-30 minutes. Once out of the oven, let the crust cool down completely before removing it from the pan
  • at that point carefully place it on the serving plate, spread some strawberry yogurt (I used a plant-based one) on it and decorate with fresh strawberries as you like!

Ah, on a side note, strawberries with leaves still on look so pretty and all, but truth be told, it’s better if you remove them, so digging into the tart is much easier 😉

Let me know if you try it, it would be the perfect dessert for Easter day too and it would make everybody happy, both food-sensitive family or friends and non!

Ciao!
Sonia

5 from 1 vote
Easy gluten free vegan strawberry chocolate tart - Crostata senza glutine cioccolato fragole
Print
Gluten free Strawberry Yogurt Chocolate Tart (Dairy free / Egg free)
Prep Time
1 hrs 30 mins
Cook Time
30 mins
Total Time
2 hr
 

Easy and scrumptious gluten free and vegan chocolate tart with yogurt and strawberries

Course: Dessert
Servings: 6
Ingredients
  • 2,5 tbsp 2,5 tbsp ground flaxseed
  • 8 tbsp water
  • 7 oz brown rice flour (200 gr)
  • 3,5 oz (potato) starch (100 gr)
  • 2,4 oz brown sugar (70 gr)
  • 5 tbsp unsweetened cocoa powder
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • pinch of salt
  • 4,2 oz vegan butter / margarine (120 gr)
  • 2 tbsp rhum / other liqueur
  • dairy-free strawberry yogurt
  • fresh strawberries
Instructions
  1. mix the ground flaxseed and water (= egg replacer) and let it rest a few minutes

  2. in a bowl mix flours, sugar, cream of tartar, baking soda, cocoa powder and a pinch of salt

  3. add the vegan butter/margarine (at room temperature), the flax-egg and the liqueur
  4. mix all the ingredients in the bowl with a spoon, then as crumbles start to form, move them on a board and knead the dough with your hand for a few minutes, until it becomes firm

  5. shape it into a “ball”, cover it with plastic wrap and refrigerate for at least an hour
  6. pre-heat the oven at 160°C / 320°F
  7. grease the baking pan with some vegan butter/margarine
  8. put the dough ball directly into the pan and spread it out with your hand, leaving the borders higher

  9. bake for 25-30 minutes and once out of the oven, let the crust cool completely

  10. carefully place the crust on the serving plate, spread some strawberry yogurt  on it and decorate with fresh strawberries as you like

You Might Also Like

2 Comments

  • Reply chiara May 31, 2017 at 9:50 am

    Questa l’ho assaggiata…favolosa!!!!!
    bacioni
    Chiara – http://www.shesinfashionblog.com

  • Leave a Reply

    Social media & sharing icons powered by UltimatelySocial