Chocolate Strawberry Tart

This recipe came together when I was recently challenged to come up with a vegan and gluten-free baked dessert.  I've dabbled in desserts to suit both these needs before, but have skirted around doing much baking for a few reasons.  First of which, I don't live the vegan lifestyle and all baking recipes I've looked at seem to have MANY extra ingredients which can be really costly.  Secondly, I always assume that it won't be "the same" meaning it won't be that good.  But I have to say, after much research, experimenting and work, this recipe combats both those concerns well.  Both flours are inexpensive and you can use things like coconut oil (if you don't already have it) in other cooking.  And though the crust is not "the same" as a normal tart/pie crust, it is very much delicious!  And if you need anymore convincing, I brought it to work where I have 2 vegan/GF co-workers and it was approved not only by them but also by my non-vegan/GF coworkers as well.  If you have someone that is vegan/GF in your life, this is sure to be a lovely treat to please all!  And lastly, it is incredibly easy and fairly fast (aside from time needed to set in the fridge).  Enjoy!

(If you are not Vegan/GF and still not sure, just make your favorite chocolate pie/tart crust and bake accordingly - then swap the coconut milk with heavy cream in the filling.)

Chocolate Strawberry Tart
makes about 12 servings

For the crust:
3/4 c. millet flour
3/4 c. sweet rice flour
1/2 tsp. baking powder
1/3 c. unsweetened cocoa powder
1/3 c. sugar
1/2 c. unsweetened shredded coconut
1/2 c. organic applesauce
6-8 Tbs coconut oil

For the ganache:
20 oz. semi-sweet chocolate chips*
1 can. coconut milk (preferrably whole-fat)
1 and 1/2 tsp. vanilla

Additional:
scant 2 cups sliced strawberries
12-16 additional whole strawberries (for garnish)

In a medium bowl, whisk dry crust ingredients together.  Stir in applesauce and 6 Tbs coconut oil.  If crust still seems a little dry, add 1-2 more Tbs coconut oil.  Remove from bowl and wrap tightly in plastic wrap.  Refrigerate until firm, at least 1 hour.

Preheat oven to 350 degrees.  In between two pieces of plastic wrap, roll out with a rolling pin until 1/4-1/2 inch thick.  Gently place and press into a 11'' non-stick tart pan with a removeable bottom.  If some of the crust breaks off during transfer, pick up crumbs and press into pan where missing.  Trim excess crust from the top.  Bake for 10-15 minutes until crust is fragrant and dry, but not brittle.  Let cool completely.

In a medium sauce pan, bring coconut milk (stirred) to simmer.  Remove from heat and add chocolate chips.  Let stand 5 minutes.  Add vanilla and stir until chocolate is completely metled.  Pour 1/3-1/2 of the chocolate mixture into the tart pan.  Refrigerate until almost firm, 30-45 minutes.  Spread the sliced strawberries evenly over the set chocolate, then cover with the remaining melted chocolate.  Refrigerate at least 1 hour.  Place 12-16 strawberries evenly around edge of tart for decoration and cut slices accordingly.  Keep refrigerated and enjoy most within 2-3 days!

*If you are making this for a vegan friend and not used to shopping vegan, be wary of the chocolate chips you use.  Cheaper ones use fillers such as milkfat, so be sure to read the ingredients.  To help you out though, if you see Trader Joe's or Ghirardelli chocolate chips - grab those!  They are safe :)