Easy Oregon Blackberry Rose Ganache Tart

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Nothing is more impressive than a chocolate tart and this Oregon Blackberry Rose Ganache Tart is no exception to that rule. No one needs to know how simple it is to make. Oregon Berries kindly sponsored this post and I couldn’t be more excited about this recipe.

The real star of the show are the blackberries. These aren’t any ordinary blackberries, these are Oregon blackberries that have been picked at the peak of their freshness and flash frozen to capture the perfect flavor and nutrients.

How can you go wrong with a tart that not only looks beautiful, but is healthy too? As usual, this tart is gluten free and dairy free for all of my vegan pals out there. It comes together in about 30 minutes (minus the setting time) and is certain to be a show stopper.

Oregon Blackberries

Oregon is one the top producers of blackberries in the country. And why is this? Well I’ll tell you, Oregon has all of the components to create the optimal environment: soil, climate, air, and water.

Oregon blackberries are grown on multi-generational family farms that are stewards of sustainable farming practices. Once picked, the blackberries are flash frozen allowing us to enjoy their sweet and tart taste year round.

I personally love using frozen berries because they are more economical and perfect for when you want a blackberry tart on a whim. Also, you can’t beat the consistency of frozen Oregon blackberries. No more biting into a sour berry.

Ingredients

Oregon Blackberries: here I have used frozen ones for that perfect fresh picked flavor any time of year.

Dark Chocolate: as this is the second star of the show, you will want to use a high quality dark chocolate. Anything between 55-72% will be perfect for this.

Rose Water: you will find this in the international section of the grocery store. It is often used in Middle Eastern and Asian cooking. A little goes a long way so be careful in your measurements, you don’t want your tart to taste soapy.

Almond Flour: the tart crust is made from almond flour which is finer than almond meal. You can replace it with pistachio flour which would be excellent, but make sure it is finely ground.

Coconut Milk: you will want to use the canned full fat coconut milk for this recipe. Non dairy milks tend to be too thin for a creamy ganache, so I don’t recommend substituting this ingredient.

Chia Seeds: chia seeds will thicken up the quick blackberry jam. This jam comes together in minutes thanks to the thickening power of chia seeds.

How do you make a gluten free tart?

• Make the Oregon blackberry jam: heat frozen blackberries with maple syrup and a little water until the berries begin to break down, about 5 minutes. Add the chia seeds and set aside to cool and thicken for 10 minutes.
• Preheat the oven to 350 degrees.
• Make the tart shell: In a bowl combine the almond meal, tapioca starch, cinnamon, cardamom, and salt. Add the melted coconut oil and maple syrup and stir until a dough forms. Press into the tart pan and bake for 10-15 minutes until golden. Cool.
• Make the rose ganache: in a large bowl add the chopped chocolate. Heat the coconut milk until it just comes to a boil. Add the rosewater and vanilla and pour over the chocolate. Stir until smooth.
• Spread about 2/3 of the jam into the cooled tart pan (you will have some leftover to save for another time).
• Pour the ganache over the jam and place the tart in the refrigerator to set for at least 2 hours.
• Once set, decorate the tart and serve.

Storage for Blackberry Rose Ganache Tart

The tart can be left out for 2 hours in a cool room.

Keep the tart covered in the refrigerator.

The tart will stay good for 3 days in the refrigerator.

If you’re in the need for an easy yet impressive dessert I urge you to try this Blackberry Rose Ganache Tart.

Looking for more gluten free sweets? Try my Keto Salted Cashew Butter Cups or Ube Tart

Oregon Blackberry Rose Ganache Tart

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Setting Time 2 hours hrs

Course Dessert

Cuisine American

Ingredients

  

Oregon Blackberry Jam

• 2 cups Oregon blackberries frozen
• 1/3 cup water
• 2 tbsp maple syrup
• 2 1/2 tbsp chia seeds

Crust

• 1 3/4 cups almond flour
• 1/4 cup tapioca starch
• 1/4 tsp cardamom
• 1/2 tsp cinnamon
• 4 tbsp coconut oil melted
• 2 tbsp maple syrup

Rose Ganache

• 12 oz dark chocolate chopped
• 1 1/4 cup coconut milk canned
• 1 tsp rosewater
• 1 tsp vanilla

Garnish

• fresh blackberries
• dried rose petals

Instructions

 

• Make the Oregon blackberry jam: heat frozen blackberries with maple syrup and the water until the berries begin to break down, about 5 minutes. Add the chia seeds and set aside to cool for 10 minutes.
• Preheat the oven to 350 degrees.
• Make the crust: In a bowl combine the almond meal, tapioca starch, cinnamon, cardamom, and salt. Add the melted coconut oil and maple syrup and stir until a dough forms. Press into the tart pan and bake for 10-15minutes until golden. Cool.
• Make the rose ganache: in a large bowl add the chopped chocolate. Heat the coconut milk until it just comes to a boil. Add the rosewater and vanilla and pour over the chocolate. Stir until smooth.
• Spread about 2/3 of the jam into the cooled tart pan (you will have some leftover to save for another time).
• Pour the ganache over the jam and place the tart in the refrigerator to set for at least 2 hours.
• Once set, decorate the tart and serve.

Keyword gluten free tart, oregon blackberries, paleo tart, vegan tart