Red Wine Chocolate Berry Tart

This Red Wine Chocolate Berry Tart is a decadent and romantic recipe, perfect to share with your sweetheart. The chocolate tart shell comes together in minutes, is baked then filled with the most amazing red wine truffle filling! Top it all off with whipped cream and berries and you have the perfect end to your day. This recipe is gluten-free, easy to make, perfectly portioned for two people and a real stunner.

I’ll be honest, my feelings about Valentine’s Day wax and wane depending on the year. Last year, I honestly wanted one box of conversation hearts and that’s it. That was my special request. And that’s what I got.

This year, it could slide right by and I wouldn’t even notice.

My husband warned me that he’ll be working and gone Valentine’s Day night, something he broached with me in a very timid manner just in case I had my heart set on plans for that evening. My response was an “ok sounds good.” There’s that.

Previously I’ve had years where I was totally swept up in it. I wanted chocolate out the wazoo and chocolate covered strawberries too. I’d even get worried if I hadn’t found or made the perfect Valentine’s Day card for my husband.

That reminds me…buy a card. Note to self.

Anyways! So, when I realized that Valentine’s Day was just around the corner, I knew I had to jump on it or else it would pass right by. And just for you, I’ve made the most perfect Valentine’s Day treat.

Seriously, this Red Wine Chocolate Berry Tart for Two is the shit. And I don’t say that lightly.

Do you remember my Red Wine Chocolate Truffles? I made them so many times I thought I’d never get the chocolate out from under my fingernails. I truly love them!

Well those are from where this Tart was born. Basically, it’s a gluten-free chocolate crust filled with Red Wine Truffles. Boom.

I was flipping through Alternative Baker and realized I HAD to make a tart crust because that sounded so good. But I didn’t want things to get much more complicated than that {NOTE: it’s seriously NOT complicated at all}. So we have a chocolate crust that is naturally sweetened with coconut sugar and bound with coconut oil. In my book, that’s practically a health food.

Then the center is so quick to throw together. You melt your chocolate, whisk in your coconut milk and wine…pour it into your shell…fridge it up and you’re done-zo.

I piled my finished one with whipped cream and berries. Because I’m pretty sure those two things are mandatory on Valentine’s Day. You could use raspberries or strawberries but I used blueberries because they really compliment the wine undertone in the chocolate. And they were on sale for $1 per pint so I am overloaded with bluebs at the moment.

Wait. One last thing about this Red Wine Chocolate Berry Tart for Two…it makes two. Got that? So really it’s for four. Or in my mind: make two, enjoy one with your sweetheart, enjoy the other the next day while he’s at work. Or, yeah, you could have an encore dessert night later in the week (or just throw the other in the freezer for later without the berries on it yet). Totally up to you. But this is a small batch recipe, so you won’t have a giant ass tart on your hands and nothing but a fork staring at you.

Ready to make it? Let’s get started!

Red Wine Chocolate Berry Tart

2017-02-09 18:39:52

This Red Wine Chocolate Berry Tart is a decadent and romantic recipe, perfect to share with your sweetheart. The chocolate tart shell comes together in minutes, is baked then filled with the most amazing red wine truffle filling! Top it all off with whipped cream and berries and you have the perfect end to your day. This recipe is gluten-free, easy to make and a real stunner. (makes two 4" tarts)

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Crust

1. ¼ cup blanched almond flour
2. ¼ cup sweet white rice flour
3. ¼ cup unsweetened cocoa
4. 2 Tbs. coconut sugar
5. pinch of sea salt
6. ½ tsp. vanilla extract
7. 2 ½ Tbs. coconut oil (solid form)

Torte Filling

1. ½ cup semisweet or dark chocolate chips
2. 2 Tbs. coconut milk (canned)
3. 2 Tbs. red wine (I used Malbec)

Topping

1. Whipped cream (either whipped rice cream, coconut cream or whipped cream)
2. Fresh berries
3. Herbs (I like basil or mint for a pop of color)

Instructions

1. In the bowl of your stand mixer combine the almond flour, white rice flour, cocoa, coconut sugar, sea salt and vanilla extract. With your paddle attachment, slowly let the mixer whisk the ingredients together. Once they’re combined, add the coconut oil and bring your mixer to medium-low speed. Let the mixer pull the ingredients into a sandy consistency (3 minutes).
2. Spray two small 4” tins with coconut spray (or use a little coconut oil on your fingers to grease the pans) and preheat your oven to 375 degrees F. Divide the dough between both pans and use your fingers to press the dough into an even layer in the center and up the sides of the pan. I took my time here getting a good layer of crust a few millimeters thick around the edges. Your crust won’t come all the way to the top of the pan if you’re using the ones like I have, just a centimeter short and that is just fine!
3. Place both tins on a baking sheet and bake for 15-20 minutes, rotating the pan half way through and keeping an eye on the crusts so they don’t burn. If you smell a burnt chocolate smell, remove them immediately. Right out of the oven, use the back of a spoon to press into the crusts all around, just re-packing them so the crust becomes very sturdy after it cools.
4. Let the crusts cool on the counter then place them in the refrigerator or freezer for 30 minutes.
5. Prepare your filling. In the microwave or in a doubl-boiler on the stovetop melt the chocolate until it is shiny and silky. Quickly whisk in the coconut milk and red wine until the chocolate is smooth.
6. Divide the chocolate filling between the two tins and smooth the top with a silicone spatula. Place in the fridge to cool and set for at least an hour. (You may find longer is better, which is why I like to make them up until this point in the morning or the night before then just leave them in the fridge).
7. When you’re ready to serve your tarte, remove from the fridge and let them sit for 15-20 minutes so they’re not completely bitter cold. Spread a generous layer of whipped cream on top and top with fresh berries and basil or mint.
8. Enjoy with your sweetheart!

Notes

1. You can make the tart shell ahead of time and keep them in the freezer. Or you can make the whole tart minus the whip and berries and keep them in the freezer (just thaw in the fridge for 24hrs before you want to eat). Keep finished tarts in the fridge for up to a week, minus whip and berries for freshness.

By melissa @ treats with a twist

Adapted from crust adapted from Alternative Baker

Adapted from crust adapted from Alternative Baker

Treats With a Twist https://www.treatswithatwist.com/