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Peanut butter and chocolate tart
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This is an easy-to-make gluten-free and decadent tart, extra delicious and perfect for dessert or the tea.

Course: Dessert
Servings: 2 tarts
Author: Gaspar Carreira
  • 2 cups buckwheat flour 200g
  • 1/2 cup coconut or muscovado sugar 100g
  • 1/4 cup liquid oil, coconut or sunflower 50ml
  • 1/4 cup cold water 50ml
  • 1 egg or 1 egg replacement*
  • 1/2 tsp sea salt
  • 1/2 cup peanut butter 90g
  • 1/2 cup maple syrup or honey 150g
  • 1/2 cup coconut milk 100ml
  • 100 g dark chocolate at least 80% cacao
  • 3 Tbsp coconut milk
  1. Preheat the oven to 180°C

  2. In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky

  3. Stretch the dough to a thickness of 2mm. Divide it in 2 equal parts and put it in 2 tart molds of 10 cm in diameter, at the base and edges, and puncture the base with a fork over the entire surface.

  4. Bake for 10 minutes or until golden and crispy, Let cool.

  1. In a bowl mix all the ingredients with the help of a spoon and put on the crust of the tarts. Cool

  1. While the cake cools melt the chocolate in a water bath or in the microwave with the coconut milk, put on the tarts, let cool and enjoy.

Recipe Notes

* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.