This Blackberry Rose Chocolate Ganache Tart is rich, it’s luxurious and it’s vegan AND gluten free! The almond flour tart crust is filled with an Oregon blackberry chia seed jam and topped with a luscious rosewater, coconut milk, and chocolate ganache. Beautifully decorated, this tart is a show stopper!
Recipe created by Kirby Jeanne Creative from https://onemoreclove.com
2 cups Oregon blackberries, frozen
⅓ cup water
2 tbsp maple syrup
2 ½ tbsp chia seeds
1 ¾ cups almond flour
¼ cup tapioca starch
¼ teaspoon cardamom
½ teaspoon cinnamon
4 tablespoons coconut oil, melted
2 tablespoons maple syrup
12 oz dark chocolate, chopped
1 ¼ cup coconut milk, canned
1 teaspoon rosewater
1 teaspoon vanilla
fresh blackberries
dried rose petals
Step 1
Heat frozen blackberries with maple syrup and the water until the berries begin to break down, about 5 minutes.
Step 2
Add the chia seeds and set aside to cool for 10 minutes.
Step 1
Preheat the oven to 350°F.
Step 2
In a bowl combine the almond meal, tapioca starch, cinnamon, cardamom, and salt. Add the melted coconut oil and maple syrup and stir until a dough forms.
Step 3
Press dough into the tart pan and bake for 10-15 minutes until golden. Cool.
Step 1
Place the chopped dark chocolate in a large bowl.
Step 2
Heat the coconut milk in a small saucepan until it just comes to a boil.
Step 3
Add the rosewater and vanilla to the coconut milk and pour over the chocolate. Stir until smooth.
Step 1
Spread about 2/3 of the blackberry chia jam into the cooled tart pan (you will have some leftover to enjoy later).
Step 2
Pour the rosewater chocolate ganache over the blackberry jam and place the tart in the refrigerator to set for at least 2 hours.
Step 3
Once set, decorate the tart and serve.