Chocolate Walnut Tart with Raspberries {gluten free + dairy free + paleo}

Posted By: Amy 7 Comments on Chocolate Walnut Tart with Raspberries {gluten free + dairy free + paleo}

Posted: Aug 24, 2015 Updated: Jan 6, 2023

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Chocolate Walnut Tart with Raspberries is made with a triple dose of chocolate that makes this one incredible dessert.  I kept this recipe clean, so this tart is gluten free, dairy free and paleo friendly.

So I had a birthday over the weekend, and I made myself this tart.  I am a bit of a dessert snob and I tend to like my own desserts better than those in the restaurants.  I figure if I am going to consume dessert calories they better be darn good calories.  You feel me?

My hubby took me to a lovely dinner, but we came home to enjoy this beautiful tart.  And let me just say, oh my lordy is this good.

If you like chocolate, then you are going to LOVE this tart.  Two layers of chocolate filled in a chocolate walnut crust then topped with sweet raspberries. 

Though this tart is incredibly beautiful it is easy to make and assemble.  Don’t let its pretty face scare you from giving it a try.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

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Chocolate Walnut Tart with Raspberries {gluten free + dairy free + paleo}

5 from 1 vote

Print Rate Pin

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Servings: 8

Ingredients

Tart:

• 4 tablespoons coconut oil
• 2 tablespoons walnut oil
• 3/4 cup semisweet enjoy life chocolate
• 3/4 cup coconut sugar
• 1 teaspoon vanilla
• 2 large eggs room temperature
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 2 tablespoons cocoa powder
• 3 tablespoons tapioca flour
• 1/2 cup semisweet enjoy life chocolate chunks
• 1/2 cup finely chopped walnuts
• Sea salt to sprinkle over top

Chocolate Ganache:

• 1/2 cup enjoy life semisweet chocolate
• 1/4 cup cocoa powder
• 1/2 cup coconut cream
• 1 teaspoon vanilla

Topping

• 16 Fresh Firm Raspberries

Instructions

Tart:

• Preheat oven to 350 degrees. Grease your tart pan with coconut oil. I used a 10” rectangular tart pan, but you can use a 8-9" tart pan.
• In a medium saucepan, add coconut and walnut oil and 3/4 cup semisweet chocolate. Once chocolate begins to melt, stir until smooth and creamy.
• Remove from the pan and stir in sugar, vanilla, and whisk in one egg at a time. In a separate bowl, whisk together cocoa powder, salt, almond meal and tapioca flour. Slowly whisk in dry mixture to brownie batter and beat well until smooth.
• Stir in chocolate chunks and walnuts. then scrape batter into tart pan. Sprinkle with sea salt and bake for 30 minutes.
• Let cool before topping with ganache. {you can speed this up by placing in refrigerator}

Ganache:

• Add cocoa powder and semisweet chocolate to a medium sized mixing bowl. Heat coconut milk over medium heat until it comes to a low boil. Pour over chocolate mixture and let sit for 30 seconds. Stir in vanilla extract and whisk together well until smooth. Drizzle over finished brownie tart.
• Spread to edges of tart with an off set spatula or a smooth knife

Topping

• If using rectangular tart pan run in straight line down each side of tart. If using circular tart pan run around permimeter. {more raspberries may be needed if using round tart pan}

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