I have wanted to develop an updated chocolate tart for years now. I originally developed one for my first cookbook but my gluten free baking skills have advanced significantly since then. I used to rely heavily on almond meal, so I wanted to develop something for the nut free amongst us. Let’s dive right into this gluten free chocolate tart with a homemade gluten free chocolate pastry.
Gluten free chocolate tart
This delicious and rich gluten free chocolate tart uses a homemade pastry. The pastry in question is made from majority white rice flour with a small amount of tapioca flour for a good texture. In developing my gluten free apple pie recipe, I noticed that sweet pies and tarts filled with a water filling really benefit from a majority wholegrain pastry. The starch tends to become gluey and chewy when it interacts with the fillings, so wholegrain is the way to go here.
Of course, a chocolate pastry shell requires cocoa! To sweeten, we’re using light brown sugar and quite a generous amount of it relative to other chocolate pastry recipes. Because we’re using dark chocolate in the filling, we want some sweetness in the pastry. This tart crust uses xanthan gum for ease of rolling out and shaping.
The chocolate ganache filling is made with finely chopped dark chocolate, thickened cream and a small amount of butter. Depending on the sweetness of the chocolate you’re using, some sugar is easily incorporated while we heat the cream. I highly recommend the addition of some vanilla extract and fine salt to elevate the flavour and bring everything together.
All in all, this delicious tart is gluten free, nut free and easily made lower lactose and low FODMAP per serve.
Ingredient notes
- I have not tested any flour variations in this recipe. My intention with the flour combination is to create a crispy, neutrally flavoured crust. At the moment I can’t offer any suggestions as to alternatives.
- I haven’t tested a plant-based butter in the pastry yet. I can’t see why it wouldn’t work if you have a good quality one you like, though. Choose something that is approximately 80g fat per 100g as this mimics dairy based butter.
- I have written up the gluten free chocolate pastry with all my tips and tricks. You can use 75g sugar, 100g sugar, 125g sugar or 150g sugar. The more sugar you use, the less water you’ll need to bring the pastry together.
- Note that I haven’t tested any sugar alternatives – light brown sugar is all I’ve tried.
- You can use lactose free thickened cream for a lower lactose ganache. Some brands of chocolate are naturally lactose free – Lindt 70% is my go-to. It’s not particularly sweet though, so you will need to consider adding some extra sugar to the ganache to compensate.
- Ganache recipes online seem very varied in their chocolate to cream to butter ratios. If you are 10g short of something, don’t panic.
Recipe tips
The 24cm/9.5 inch fluted tart tin size is not optional or up for debate (sorry). I’m always surprised by how often I’m asked if an (insert cm here) tin (or even a different style of dish altogether) will work instead. You’re always welcome to try, but this recipe, the quantity of pastry and the volume of ganache are all developed in accordance with the exact size of this springform tart tan. I try to choose common sized baking vessels to ensure recipes are accessible.
If you have a tin that is 1-2cm smaller, you could try making a regular tart and a little mini tart, but I haven’t tested it. You will have to bake it according to the size it is and watch it like a hawk. I never recommend a bigger tin because you will not have enough ganache to fill a larger tart.
I used 3X 125g punnets of fresh raspberries to top this tart. I truly only had 3 raspberries leftover, so make sure you choose your raspberries wisely or buy an extra punnet. Check the inside of each raspberry to ensure it isn’t mouldy on the inside before sticking it to the tart. The raspberries are of course optional, but they do look very cute (and taste great too).
Think about the chocolate you are using when considering how much sugar to add. A chocolate without any added sugar will benefit from some extra sugar added to the cream.
More gluten free chocolate recipes
- Gluten free dairy free chocolate cake
- Gluten free brownie cookies
- Flourless chocolate berry roulade
- Chocolate Ninja Creami ice cream
- Gluten free chocolate olive oil cake
Gluten free chocolate tart
Equipment
- 1 X 24cm (9.5 inch) fluted tart tin
Ingredients
For the chocolate pastry:
- 150 g white rice flour
- 25 g tapioca flour
- 75-150 g light brown sugar see notes
- 30 g Dutch processed cocoa powder
- 5 g xanthan gum
- 2.5g (1/4 teaspoon) fine salt
- 125 g butter cubed (I use salted but both work well)
- 40-60 ml/g (2-3 tablespoons)* ice water, as needed (see notes)
- Extra cocoa to roll out the pastry
For the chocolate ganache:
- 350 g dark chocolate finely chopped (I like 70%)
- 300 g thickened cream regular or lactose free
- 30-75 g caster or light brown sugar optional, add according to preferences and how sweet your chocolate is
- 1 teaspoon vanilla bean extract optional but adds some depth of flavour
- Good pinch of fine salt
- 25 g butter cubed
To finish (optional):
- 3 X 125g punnets of raspberries
- Dusting of icing sugar
Instructions
- Make the pastry as per the chocolate pastry recipe (linked in recipe notes below). Use a 24cm/9.5 inch fluted tart tin.
- Once the pastry has been blind baked, allow it to cool.
- Very finely chop your chocolate and place into a medium heatproof bowl.
- Add the cream, sugar, salt and optional vanilla to a small pot over a medium heat. Cook until the sugar has dissolved and the cream is bubbling, then pour over the cream.
- Cover and allow to sit for 1 minute before stirring. I like to put my butter in the hot saucepan while I wait to give it a chance to start melting. I have had a few instances where the butter hasn’t properly melted into the ganache which isn’t cute.
- Stir very thoroughly to ensure the butter is fully incorporated. I have seen some people suggest using an immersion blender to be certain the mixture has emulsified.
- Pour the chocolate ganache into the cooled tart crust. Shake it around and gently drop the tin on the counter a few times to smooth the ganache out and encourage out any air bubbles. Once it has cooled a little, place it into the fridge for at least 1 hour to allow the ganache to set. I highly recommend making it the day before if you are making this for an event.
- If you are using the raspberries, press them into the tart open side down about 45 minutes after pouring the ganache and allow it to cool on the bench instead of in the fridge. The ganache should be quite firm but still soft enough to adhere the raspberries. I find it easiest to start with the outside circle and work my way inwards.
- You can decorate the tart with whatever else you like, too. Leftovers keep well in an airtight container in the fridge for a number of days. They can also be frozen and defrosted.
Notes
- You can find the recipe for the gluten free chocolate pastry here. Use the directions for making the pastry in a fluted tart tin.
- See ingredient notes and tips in the body of the post.
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