If you love dark chocolate as much as I do, this creamy Gluten Free Chocolate Tart with a Caramel Drizzle will become a favorite. It has a thick chocolate custard baked in a chocolate almond crust. It is a chocolate lover’s dream dessert.
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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?
This creamy gluten free tart is perfect for Valentine’s Day, a birthday, or anytime you are craving chocolate. Get ready for more yummy decadent chocolate desserts with these gluten free chocolate dessert recipes.
This Gluten Free Maple Ginger Butternut Squash with White Chocolate is another incredible tart to try!
Allergen Information:
This homemade chocolate tart is gluten-free, soy-free, and oat-free.
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in muffin recipes. I don’t have to let the flour blend rest in the batter.
2. Anthony’s brand Almond Flour – I like this brand because they test for gluten to ensure it is free of cross-contamination.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your crust less grainy.
- Gluten Free Flour Blend – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Unsweetened Shredded Coconut – You can use any size of 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 Anthony’s, and Ghirardelli’s.
- Heavy Cream – Don’t use half and half in this recipe.
- Butter – I recommend that you use unsalted butter.
- Egg – Use size large.
Change up the crust with these fun ideas!
You will love how easy this gluten free tart crust is to make. If you think a chocolate crust and chocolate custard is too much chocolate, here are a few other ideas:
- Make a graham cracker crust like this Gluten Free Brownie S’mores Tarts recipe.
- You can make more pie crust using my popular Gluten Free Pie Crust recipe.
- Try an almond coconut crust like in this Caramel Apple Tart recipe.
Step-By-Step Photos and Directions:
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Step 1: Melt the chocolate with heavy cream and butter in a saucepan. Cook over low heat and whisk to blend. Stir with a wire whisk frequently to avoid clumps.
Step 2: Add all the chocolate tart crust ingredients to a large bowl and mix well. Press the crust ingredients into a greased tart pan.
Step 3: For best results, use your fingers to press the crust down into the tart pan so that it compacts. Press the crust mixture up into all of the scalloped edges of the sides of the tart pan.
Pre-bake just the crust for 10 minutes to set.
🔑 Sandi says: Place a pan under your tart pan. This will ensure you don’t have any mess if your tart pan leaks.
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 20-25 minutes. The final bake time may vary depending on the size and depth of your tart pan.
Frequently Asked Questions:
You can definitely make this tart nut-free. Since you won’t be able to use almond flour in the crust, use 1/2 cup gluten free flour and omit the almond flour.
The answer is yes, you can. It may be easier to freeze this tart whole and then cut it after it has been thawed.
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 fresh for up to 4 days in an airtight container for up to 4 months in the freezer.
Topping Ideas:
- Whipped Cream
- Dulce Leche
- Hot Fudge
- Chocolate Shavings
More Gluten-Free Tart Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Caramel Tart
Equipment
Ingredients
- 1 cup almond flour * see note
- ¼ cup gluten free flour blend * see note
- ¾ cup unsweetened shredded coconut
- 6 tablespoons melted unsalted butter
- ¼ cup cocoa powder * see note
- ¼ cup cane sugar
- 2 cups heavy cream
- 1 large egg
- 1 cup Ghirardelli dark chocolate melting wafers
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Instructions
- Preheat the oven to 350º F.
- In a small saucepan, heat 2 cups heavy cream and 1 cup Ghirardelli dark chocolate melting wafers over low heat, stirring occasionally.
- When the chocolate is melted, remove from heat.
- Spray gluten free baking spray in a rectangular or round tart pan to prevent sticking.
- In a large mixing bowl, combine 1 cup almond flour, 1/4 cup gluten free flour blend, 1/4 cup cane sugar, 1/4 cup cocoa powder, and 3/4 cup unsweetened shredded coconut. Whisk to blend.
- Stir in 6 tablespoons melted unsalted butter and mix.
- Pour the crust mixture into the tart pan and press along the edges to line the sides and bottom of the pan with crust.
- Bake the crust for 10 minutes, and then remove from the oven.
- In a small bowl, whisk 1 large egg.
- Add a tiny bit of hot chocolate mixture to the small bowl while whisking to temper the egg into the mixture. Do not dump the egg in the pan of melted chocolate or it will cook the egg. Tempering, as I describe, is the best way to blend the hot chocolate and raw egg.
- Add the rest of the egg to the chocolate mixture and whisk.
- Pour the chocolate and egg mixture into the rest of the melted chocolate and whisk it in.
- Pour the chocolate cream mixture on top of the crust and bake for an additional 20 minutes.
- Remove the tart from the oven and allow it to cool on a cooling rack.
- Drizzle caramel sauce on top. (I use Trader Joe’s)
Notes
- 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 and Ghirardelli.
- Use heavy cream and not half and half!
- This gluten free chocolate tart will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older April 2016 post with more detailed directions.
What size is the tart pan?
Hi Carrie, the pan I used is 14 x 4 1/2 inches.
Tfixed this last night for dessert with a group of friends. It is a keeper recipe. Everyone loved it and I’m the only gf person in the group! I sprinkle a few sea salt flakes over the Carmel drizzle.
I am so glad everyone loved the chocolate tart. It is one of my favorites.
Hi, read this recipe very carefully several times. Want to make it for a work colleague that needs gluten free for our monthly birthday celebrations. I cannot find what temperature to set the oven at. My guess would be 350 but would like to confirm please. Thanks
Hi Donna, You are absolutely right, the oven temperature is 350 degrees. Thank you so much for pointing this out. I will add this in to clarify.