If you love dark chocolate as I do, this creamy Chocolate Gluten Free Chocolate Tart with a Caramel Drizzle is going to be fun to make. Thick chocolate custard in a chocolate almond crust is a chocolate lovers' dream dessert. Get ready for lots of decadent chocolate desserts with these gluten free chocolate dessert recipes.
I am a die-hard chocoholic. It can't help! Lead me to the chocolate!! The good news is that I am picky about my chocolate. Who could ever say no to high-quality dark chocolate?
There are so many types of chocolate, but I will always lean towards the darker chocolates. That is why I am so excited to share this chocolate tart recipe with you. It is one of my favorites because it is filled with smooth dark chocolate, with a chocolate coconut crust.
This creamy gluten free tart is perfect for Valentine's Day, a birthday, or anytime you are craving chocolate.
This Gluten Free Maple Ginger Butternut Squash with White Chocolate is another incredible tart to try!
Ingredient and notes:
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your crust isn't too grainy.
- Gluten free flour blend - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Unsweetened shredded coconut - You can use any size shreds of coconut. They come in small thin, and long curly shreds.
- Chocolate - I used Ghirardelli chocolate melting wafers, but you can also use chocolate chips.
- Cocoa powder - There are several great gluten free cocoa powder brands. My favorites are Rodelle, Anthony's, and Ghirardelli.
You will love how easy this gluten free tart crust is to make. If you think a chocolate crust is too much chocolate, here are a few other ideas:
- Make a graham cracker crust like in these Gluten Free Brownie S'mores Tarts recipe.
- You can make more of a pie crust like in this Asparagus and Goat Cheese Tart recipe.
- Try an almond coconut crust like in this Caramel Apple Tart recipe.
Step by step directions:
Step 1: In a saucepan, melt the chocolate with heavy cream and butter. Cook over low heat and whisk to blend. Stir frequently to avoid clumps.
Step 2: In a large bowl, add all of the chocolate tart crust ingredients. Mix well. Press the crust ingredients into a greased tart pan.
Step 3: Use your fingers to press the crust down into the tart pan so that it compacts. Bake the crust for 10 minutes to set.
Step 4: Pour the chocolate into the crust. See the little bubbles in the photo? Gently lift and tap the pan gently onto the pan to help the bubbles pop.
Step 5: Bake the chocolate tart at 350º F for an additional 20 minutes.
Tips and Recipe FAQ:
You can definitely make this tart nut-free. Since you won't be able to use almond flour in the crust, use ½ cup gluten free flour and omit the almond flour.
The answer is yes, you can. It may be easier to freeze this tart whole, then cut it after it has been thawed out.
Yes, you can easily use other brands of chocolate. I recommend using dark chocolate as it tastes amazing with the chocolate crust. Just make sure the chocolate you use melts smoothly.
Your tart is ready when the middle looks solid. Cool on a cooling rack. When the chocolate tart has cooled, you can drizzle on the caramel.
This tart will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- Whipped Cream
- Dulce Leche
- Hot Fudge
- Chocolate Shavings
- Tart pan. These are so handy. The bottom pushes up so you can get the tart out easily.
- Almond flour. This flour is so good when mixed with cocoa powder for the crust.
Gluten Free Chocolate Caramel Tart
- Preheat the oven to 350º F.
- In a small pot, heat cream and melting chocolate on low heat.
- Stir occasionally.
- When the chocolate is melted, remove from heat.
- Spray coconut oil in a tart pan to prevent sticking.
- In a large bowl, add almond flour, gluten free flour, sugar, cocoa, and coconut.
- Whisk to blend.
- Stir in melted butter and mix.
- Pour crust into tart pan and press along the edges to line pan with crust.
- Bake crust for 10 minutes and then remove from the oven.
- In a small bowl, whisk egg.
- Add a tiny bit of hot chocolate mixture while whisking to temper the egg into the mixture.
- Add the rest of the egg and whisk.
- Add this back into the melted chocolate.
- Pour chocolate cream mixture on top of the crust and bake an additional 20 minutes.
- Remove from the oven and allow to cool.
- Drizzle caramel sauce on top. (I use Trader Joe's)
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your crust grainy.
- There are several brands of cocoa powder that are gluten free. Always read the labels! My favorites are Anthony's, Rodelle, and Ghirardelli.
- Use heavy cream and not half and half!
- This gluten free chocolate tart will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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