Instructions

1. Preheat oven to 350 F. and grease a 9-inch tart dish with vegan butter or coconut oil.
2. In a medium bowl or standing mixer, beat vegan butter, maple syrup, flax egg, non-dairy yogurt, almond extract, and vanilla extract, and lemon juice until creamed together (it’s okay if it’s clumpy). Add in gluten-free flour and baking powder. Mix until combined and a dough forms. Transfer to tart dish and use your fingers to flatten and spread into an even layer, going up the sides as well.
3. Bake at 350 F. for 8-10 minutes or until fragrant and lightly golden (the crust will puff up quite a bit, but then deflate once cooled). Let cool completely.
4. Add all the chocolate ganache filling ingredients to a food processor or high-speed blender. Blend on high until smooth, scraping down the sides when needed.
5. Pour chocolate ganache filling into the cooled tart crust and smooth in an even layer. Decorate the top of the tart with an assortment of fresh berries (I used strawberries, raspberries, and blackberries).
6. Place in the refrigerator to chill for at least 30 minutes. Slice, serve, and enjoy! Store leftovers in an airtight container or covered in cling wrap in the refrigerator for up to 5 days or freeze the whole tart for up to 3 months.

Notes:

Recipe credit: Recipe by Claire Woodhouse @secretlyhealthyhome