A small batch recipe for Chocolate Orange Gluten Free Tarts made with an almond and oat cocoa crust, and a creamy chocolate ganache filling brightened with fresh orange zest and juice. This is an easy no-bake dessert for two that is gluten free, refined sugar free, and incredibly decadent!
Prep Time30 minutesmins
Chill2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate and Orange, Chocolate Tart, Gluten Free, No Bake, Refined Sugar Free, Small Batch
Very lightly grease the tart pans with butter or cooking spray. This will make getting the tarts out of the pans easier.
In the work bowl of a food processor, add all the ingredients for the tart crust. Pulse until the mixture is moistened starts to clump into a dough.
Divide the dough into equal portions and press firmly and evenly into the tart pans. Making sure to get into the corners and into the nooks on the sides of the pans. Refrigerate the tart crusts until ready to add the filling.
Chocolate Orange Filling
Zest half of an orange into a small bowl. Then juice that half of the orange.
In a small mixing bowl, add the chocolate chips and salt.
In a small saucepan add the coconut milk solids and heat over medium heat until the milk starts form bubble along the sides of the pan. Do not boil. Note - Refrigerating the can of coconut milk overnight will separate the coconut liquid and solids. For a super creamy filling, I recommend using only the solids from the can of coconut milk.
Pour the heated coconut milk over the chocolate chips. Let the mix sit for 2 to 3 minutes before stirring - to allow the heated milk to melt the chocolate. Stir the filling until smooth and creamy. Add the orange juice and zest and stir to combine.
Pour the filling equally into the prepared tart crusts. Cover the tarts with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
To Serve - Gently remove the tarts from the tart pans. Garnish with orange slices to serve and Enjoy! Tip - For a fancy presentation, you can brûlée the orange slices. Place the orange slices on a metal baking sheet, sprinkle with sugar, and use a small kitchen torch to melt the sugar.