Gluten Free Chocolate Tart
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- 9-inch/23 cm tart pan
- Rolling Pin
- Mixing bowls
- Small saucepan
- Wire rack
- Chef's knife
INGREDIENTS
- 1 cup/140 grams gluten free all-purpose flour
- 7 ounces/200 grams cold unsalted butter, cut into small cubes
- 2 tablespoons powdered sugar
- 1 large egg yolk
- A pinch of salt
- 1 teaspoon vanilla bean paste, optional
- 1 teaspoon cold water, if needed
Filling:
- 7 ounces/200 grams dark chocolate, finely chopped
- 1 cup/250 milliliters heavy cream
INSTRUCTIONS
- Place the flour in the bowl of a stand mixer fitted with the paddle attachment. Add the butter gradually and mix on low speed until the mixture resembles coarse crumbs, like couscous. Add the powdered sugar, egg yolk, salt, and vanilla. Mix just until a dough begins to form. If the mixture looks dry or crumbly, add 1 teaspoon of cold water and mix briefly until cohesive.
- Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- Roll the chilled dough between two sheets of parchment paper into a round about 11 inches/28 cm in diameter. Line a 9-inch/23 cm tart pan with a removable bottom, gently pressing the dough into the corners and up the sides. Trim any overhang. Prick the base all over with a fork. Freeze the tart shell for 30 minutes.
- Preheat the oven to 340°F (170°C). Line the frozen shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Carefully remove the parchment and weights, then return the tart shell to the oven and bake for another 10 to 12 minutes, or until golden. Let cool completely on a wire rack.
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the cream to a gentle boil over medium heat. Immediately pour the hot cream over the chocolate and let stand for 30 seconds. Stir slowly with a spatula until smooth, glossy, and fully emulsified.
- Pour the ganache into the cooled tart shell. Tilt the pan slightly to distribute the filling evenly. Refrigerate for at least 3 hours, or until fully set. Slice with a hot, dry knife and serve chilled.
- Store the tart covered in the refrigerator for up to 4 days.
FAQ
How can I make this gluten free chocolate tart dairy-free?
Replace the butter with a plant-based butter that stays firm when cold, such as a soy- or cashew-based stick butter. Avoid margarine spreads, which contain too much water. For the ganache, use full-fat coconut cream or a cashew-based cream alternative in place of heavy cream. Make sure the dark chocolate you use is dairy-free, as some brands include milk fat or whey. When all components are substituted properly, the result is still smooth, rich, and holds its shape well after chilling.
Can I use almond flour instead of a gluten free flour blend?
Almond flour alone is not a suitable 1:1 substitute for the gluten-free flour blend in this gluten free chocolate tart because it lacks starch and structure. Using only almond flour will result in a very fragile or oily crust that may not hold its shape after baking. However, you can use a combination of almond flour and a starch (like tapioca or cornstarch) to approximate the texture. A safer option is to stick with a formulated gluten-free flour blend that includes rice flour, starches, and xanthan gum for structure.
What kind of chocolate works best for this tart?
Use a high-quality dark chocolate with 60% to 70% cocoa solids for best results in this gluten free chocolate tart. Chocolates in this range melt smoothly and create a ganache that’s rich but not overly bitter. Choose a chocolate bar over chips, as chips contain stabilizers that can interfere with smooth melting. Brands that list cocoa butter as a primary fat work especially well. If using dairy-free chocolate, make sure it’s labeled vegan or dairy-free, since many dark chocolates still contain traces of milk.
How far in advance can I make this gluten free chocolate tart?
This gluten free chocolate tart can be made up to 2 days in advance and stored covered in the refrigerator. The crust holds up well to the ganache filling without becoming soggy. If you’re preparing it more than 2 days ahead, bake the tart shell and keep it at room temperature in an airtight container, then fill it with ganache the day you plan to serve. Avoid garnishing with fresh fruit or whipped toppings too early, as they can introduce moisture and shorten shelf life.
Why did my tart shell shrink or crack while baking?
If your gluten free chocolate tart shell shrank or cracked, it’s usually due to overworking the dough, not chilling it long enough, or skipping the pie weights during blind baking. Gluten-free doughs are particularly sensitive to temperature and moisture, so be gentle when mixing and avoid adding extra flour. Always chill the shaped shell in the freezer for at least 30 minutes before baking. Using parchment and pie weights prevents puffing and supports the sides during the first bake, helping the crust hold its shape.
Can I freeze this gluten free chocolate tart after it’s assembled?
You can freeze the assembled gluten free chocolate tart for up to 1 month. Once the ganache is set, wrap the entire tart tightly in plastic wrap, followed by a layer of aluminum foil. Thaw it in the refrigerator overnight before serving. Keep in mind that while the texture of the ganache holds up well, freezing may cause minor condensation on the surface when thawing. To minimize this, unwrap the tart only after it has fully thawed in the fridge.
How do I prevent the ganache from splitting or becoming grainy?
Be sure to finely chop the chocolate and pour the cream over it while it’s just off the boil—not boiling vigorously. Let it sit undisturbed for 30 seconds, then stir slowly and gently with a spatula, starting from the center and working outward. Avoid using a whisk, which can incorporate too much air and cause the ganache to break. If the ganache does split, you can often rescue it by stirring in a teaspoon of warm milk or cream.
