Gluten Free Vegan Chocolate Raspberry Tartlets

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free, Top 8 Allergy Free, Vegan, Vegetarian

Growing up Valentine’s Day was always a big deal.  I am the youngest and only girl with two older brothers.  My mom bought little gifts for my brothers and my dad bought me a bigger something than they got!  We had Valentine’s dinner as a family, got treats personalized to each of our sweet tooth, and it was a very warm, fuzzy day. I’ve continued the same traditions with my Wolf Pack but now the little gifts are a new football, Robux or a Lego.  The treats are another story…it’s pretty lame that the rows of truffles, hearts and candies that Casey sees in the store can’t be enjoyed by him.  So, my KBFC peeps, that’s when we take our EASY and SAFE baking next level at home for Valentine’s Day!🙌🏻💘

The recipe for these tartlets is SO SIMPLE, take very little time and effort and the kiddos can be involved in everything from start to finish!  No mixer for the dough and just a quick whisk to whip up the safe cream.  This is an oddball dough recipe because it has no solid fat like shortening or butter, it’s an oil dough that bakes up deliciously crisp. I adapted my recipe to make it chocolate and adjusted the hydration for it to be gluten free-but don’t worry, my KBFC recipes are always adaptable to your safe needs.

The filling is adaptable as well!  Don’t like raspberry, then use cherry or strawberry (we tried all three during the MANY test tarts that were baked).  You can even take my ganache recipe and use that (recipe link in Ingredients and Substitutions).👇

 So, I hope you try this one out and your Valentine enjoys it in all it’s safe and yummy goodness.  Be safe and well and remember, life is short so eat dessert first…safely! 👩🏻‍🍳💙

**As always, please check which brands are safe for your needs**

 Ingredients and Substitutions

  • Coconut/Heavy Cream – This is up to you and what fits your safe needs.  If making coconut cream, simply put a can of FULL FAT coconut milk in the refrigerator overnight to harden.  If heavy cream is safe for you, then make sure you don’t use light cream.  It will not whip the same way.
  • Oil for Dough – Canola or olive oil can be used in this recipe.  I was not a fan of melted coconut oil, I found it was a bit too greasy and too much coconut flavor, which is rare for me to say because I love it and use it in so much!  I’m a fan of baking with good old heart healthy light extra virgin olive oil.  Felipo Berio is our safe brand as well as Pompeiian, but I prefer the flavor for baking with the Felipo Berio.
  • Gluten Free/Regular Flour – Either is up to you for your safe needs. If using gluten free flour, then make sure your flour blend contains xanthan gum, and if it doesn’t add ¼ tsp. per cup of flour.  When substituting for wheat flour I use 140 g. per cup of flour.  The only adjustment (which I’ll note in the recipe) is that you need a bit less water and a dash of apple cider vinegar when using wheat flour.  It absorbs less water but needs the acid from the vinegar to “shorten” or relax the gluten strands that get worked up while mixing.  PLEASE remember all gluten free flour blends are different weights and densities so some adjustments might be necessary.

  • Jam – Again, the flavor is up to you.  I used raspberry for the recipe but cherry (my FAVORITE) and strawberry work fantastic too.  Or feel free to use the link for my ganache recipe from a prior post.

  • Mini Muffin Pan – This recipe yields exactly 24 tartlets, and a non-stick mini muffin pan does the trick.  The oil in the dough helps the shells pop out but I still like to lightly grease the pan. 

    **As always, please check what brands are safe for your needs.**

Gluten Free Vegan Chocolate Raspberry Tartlets

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free, Top 8 Allergy Free, Vegan, Vegetarian

Author: Katie Martino Lopez

Yield: 24 tartlets

Prep Time: Crust (preparation with chilling) – 1 about hour, 10 minutes; Filling- 10 minutes

Bake Time: 15-17 minutes

Total Time: about 2 hours

Ingredients

Pastry Dough

  • 1 c. (5 oz./140 g.) gluten free flour blend with xanthan gum or regular wheat flour (if your gf blend does not contain xanthan gum then add ¼ tsp.)
  • 1/8 c. + 1 Tbls. cocoa powder
  • ½ tsp. salt
  • 2 Tbls. granulated sugar
  • 1/3 c. light olive or canola oil
  • ¼ c. COLD water (start with a bit less if using regular wheat flour)
  • 1 tsp. vanilla extract
  • For wheat flour only – 1 tsp. apple cider vinegar or lemon juice

Raspberry Cream Filling 

For Dairy Free:

  • Solid coconut cream scooped from the top of a refrigerated can (about 1 c.), kept very cold
  • ¼ c. seed free raspberry jam (can use cherry or strawberry)

For Heavy Cream:

  • 1 c. heavy whipping cream, cold
  • ¼ c. raspberry jam (can use cherry or strawberry)

Method

Pastry Dough and Assembly

  1. In a medium bowl, sift together gluten free/regular flour, cocoa, salt and sugar. Set aside.
  2. Whisk together oil, water and vanilla. NOTE: If using wheat flour, add vinegar or lemon juice to the other liquids.
  3. Add the liquid to dry ingredients and mix until combined, being careful not to overmix if using wheat flour so as not to make the dough gummy from worked up gluten strands. The dough will look shiny from the oil.
  4. Wrap and chill one hour.
  5. Preheat oven to 375 degrees. Lightly grease the mini muffin pan.
  6. Make a small ball of dough (about a rounded tablespoon) and press into the base and sides of each opening. This dough makes EXACTLY 24, so you will have enough dough but don’t grab too much for the first few or you will have to steal it back!  It is a very forgiving dough for patching and pressing.  You can dip your fingers lightly in flour to help shape the tartlet.
  7. Bake 15-17 minutes or until the base is just dry, don’t overbake. Cool completely on a wire rack in the pan.  The pastry will dry more as it cools. **NOTE!** If using gluten free flour let the shells cool completely in the pan or they will break when you take them out of the pan.  

Raspberry Cream

 If using coconut cream:

  1. In a small bowl, whisk the raspberry jam to break up any lumps until smooth. Set aside.
  2. Refrigerate a can overnight of full fat coconut milk. It must be very solid, or it will not whip up.
  3. Scoop the solid cream off the top being careful not to add in any of the remaining liquid (but save the liquid, it’s great in smoothies!)
  4. Using a stand mixer with a whisk attachment or a hand blender, whisk the coconut cream until light and fluffy. Add in the raspberry jam and mix until just combined.
  5. Garnish as desired, for example with berries, sprinkles or chocolate shavings.
  6. Fill the tarts and serve within a few hours as the cream will deflate. Store filled tarts or leftover filling in an airtight container in the refrigerator.

If using heavy dairy whipping cream:

  1. In a small bowl, whisk the raspberry jam to break up any lumps until smooth. Set aside.
  2. Using a stand mixer with a whisk attachment or a hand blender, whisk the heavy until medium peaks form. Be careful not to overmix or the fat in the cream will become grainy and turn to butter! Add in the raspberry jam and mix until just combined.
  3. Garnish as desired, for example with berries, sprinkles or chocolate shavings.
  4. Fill the tarts and serve within a few hours as the cream will deflate. Store filled tarts or leftover filling in an airtight container in the refrigerator. 

 

Recipe Notes

 

Notes

  • Filled, the tarts will keep 2 days in the refrigerator before the creams deflate and the crust gets soggy.
  • The crust is very forgiving! Just don’t overload the cavities and make the crust too thick or you’ll have to take it out and start over.
  • Let the kiddos get in on this one! This is a great recipe for allergy kids because they can really get their hands in there with no involved steps, cutting or much wait time.

0 Comments

Disclaimer

As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

Pin It on Pinterest