Recipe Club: Vegan Dark Chocolate Truffle Tart
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Vegan Dark Chocolate Truffle Tart
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Dark Chocolate Truffle Tart
Surprise your sweetheart this Valentine's Day with this luscious tart filled with a dark chocolate truffle ganache. Topped with vegan whipped cream or chocolate shavings, a natural aphrodisiac, indulge in a slice paired with a special dessert wine. Flying solo? Bring this gluten-free tart into work and wow your co-workers and boss with your sweet offering—the brownie points are free. You can find customizable versions of Beverly Lynn Bennett's tart (peanut butter cup, anyone?) in our January+February 2012 issue.
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Makes one 9-inch tart
What You Need:
For the crust:
3/4 cup cup brown rice flour
2/3 cup almond meal
2/3 cup unbleached cane sugar
1/2 cup cocoa powder
1/4 cup arrowroot powder
1/2 cup vegan margarine

For the filling:
1-1/4 cups vegan creamer
1-1/2 cups chocolate chips
1 3-ounce dark chocolate bar, roughly chopped
2 teaspoons vanilla or 2 tablespoons alcohol (such as rum or whiskey)
Vegan whipped cream (optional)
Toppings (toasted shredded coconut, chopped nuts, chocolate shavings, sprinkles, sliced fruit, or berries)
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What You Do:
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, almond meal, sugar, cocoa, and arrowroot. Add margarine and stir well to form a soft dough.

2. Into bottom and sides of an ungreased 9-inch tart pan with a removable bottom, press dough 1-inch deep. Bake 12 to 14 minutes, or until slightly puffed. Allow to cool completely on a rack, and then remove outer ring.

3. In a saucepan over medium heat, bring creamer to a boil. Remove from heat. Add remaining ingredients, and stir until chocolate is melted and mixture is smooth. Cover and chill in refrigerator for 15 minutes.

4. Pour filling into prepared crust and chill for 1 hour or until firm. Garnish outer edge of tart with vegan whipped cream and your choice of toppings.

Photo by Hannah Kaminsky
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