A rich and decadent Gluten Free Chocolate Tart that is easy to make and the perfect end to any meal. Recipe for Gluten Free Sweet Almond Pastry included. Optional dairy free. Filling is optional vegan.
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A simply DIVINE gluten free Chocolate Tart
Who doesn’t love a Chocolate Tart? It’s one of those desserts that is in essence simple, yet oh-so decadent, delicious and leaves an indelible memory for all the right reasons. It can be dressed up with berries and cream… Or drooled over just as it is. So today, I bring you my own utterly DIVINE Gluten Free Chocolate Tart… Perfect in every way.
Chocolate Tart or Chocolate Mousse Tart?
Recipes for chocolate tarts are many and varied. Some are baked and some are not… There are those filled with thick gooey ganache and others that are lighter and whipped… Some have a filling that uses eggs and others don’t… And then there’s the chocolate. Chocolate Tart can of course be made with everything from seriously dark chocolate to milk, white, dairy or dairy free. So where does THIS particular gluten free Chocolate Tart sit?
I’d say it’s most definitely of the dark variety… Although if you prefer your tarts sweeter and lighter, it can equally be made with milk or white chocolate (or a combination of any of the three).
And although it’s not a full-on fluffy mousse, it’s definitely lighter than the pure ganache versions… Because while the chocolate filling is more or less ganache in process, it’s nevertheless whipped while still warm and runny, to infuse a little air… Just enough to take away the sticky heaviness of ganache alone.
Why you’ll LOVE THIS gluten free Chocolate Tart
Whether considered to be a Chocolate Tart or a Chocolate Mousse Tart, one thing’s for sure… If you are a lover of chocolate, then there are many reasons why you’ll LOVE this dessert…
- It’s easy to make. And really… I promise that gluten free pastry is not as hard to make as its reputation suggests (as long as you have a decent recipe!)
- The chocolate ‘mousse’ filling is not only simple, but is a no-bake, chill and set job.
- Although I’ve made it rich and dark, if you prefer something lighter or sweeter, it’s versatile enough to sub the chocolate.
- This recipe is GLUTEN FREE.
- The recipes shared include a wonderful recipe for gluten free almond pastry. If you aren’t gluten free, that’s fine… just use a pre-made pastry crust/tart base or make your usual shortcrust.
- It’s super-rich and incredibly decadent… Which means it’s perfect for dinner parties and celebrations. Although in our house, every gluten free dessert is a celebration and every good meal is worthy of a great pudding.
- It can be made ahead of time from start to finish and served without any extra fuss…
Ingredients for making my decadent Chocolate Tart
The ingredients for making Chocolate Tart are pretty straightforward.
Pastry Case
Obviously, you need to make the tart case first and for that you’ll need the usual suspects…
- A good gluten free flour blend – I’ve tested the Gluten Free Almond Pastry with both my A and B blends (found at the bottom of the post: ‘What is Gluten Free Flour – A Guide…’). And I’m confident that it will also work with an alternative well-balanced blend such as Doves Freee plain white.
- Ground almonds (also known as almond meal)
- Xanthan gum
- A pinch of salt and a spoon of icing sugar (for a sweet pastry)
- Butter and lard (or dairy free alternatives)
- A large egg. That’s UK large. Be aware that not all eggs in the world are sized equally. If unsure of how UK large eggs compare to eggs where you are, check out my Egg Size and Weight International Comparison Chart.
- Very cold water
Chocolate Mousse filling
For the ‘mousse’ filling you’ll only need 3 key ingredients + an optional 2 others…
- Double Cream (or heavy cream if you are in the US)
- Dark Chocolate (as dark as you like)… I use Callebaut Callets. Although, if you prefer a sweeter, lighter version it’s fine to use milk or white.
- Milk (to loosen and lighten the ganache before whipping).
- If you have used very dark chocolate, add a spoon or two of caster sugar (superfine sugar) to sweeten. This is unlikely to be needed if you have used dark chocolate that is already sweeter in taste or milk/white chocolate.
- Optional pinch or two of salt (to enhance flavour).
What’s the best pastry for making this tart?
I make my Chocolate Tart with gluten free shortcrust pastry… Specifically, gluten free shortcrust almond pastry, for which the recipe is shared below. I personally think that shortcrust is the best pastry option, whether plain or almond or an alternative. It provides a crisp base against the smooth chocolate cream which is a wonderful textural marriage.
Here are a few alternative recommended gluten free shortcrust pastry recipes, that are also fabulous for Chocolate Tart:
- My plain (no almond) Gluten Free Shortcrust Pastry Recipe (for a sweet version sub the salt for 1 tablespoon of icing sugar (confectioners/powdered sugar).
- Orange Almond Pastry (included with my recipe for Frangipane Mince Pies Tart), which would work beautifully against dark chocolate.
- Basic Flaky Shortcrust Pastry found with my recipe for Gluten Free Sausage Pasties (for a sweet tart, switch the salt for a tablespoon of icing sugar).
If you do not need a gluten free diet, then a standard wheat shortcrust pastry will be perfect too.
For anyone new to making gluten free pastry… Find all the tips and advice you need over on my Gluten Free Shortcrust Pastry Recipe. I also recommend investing in a Pastry Blender to make the rubbing in super-easy without the worry of warm fingers!
Can I make Chocolate Tart without Pastry?
Yes. If you want a complete NO BAKE Chocolate Tart, then the base can be made using crushed biscuits and melted butter/coconut oil (as you would for a cheesecake). For recipes that would work perfectly, check out the following bases:
- A straightforward Digestive/Hob Nob crushed biscuit base made with melted butter (and optional chocolate chips) can be found with my recipe for Strawberry Cheesecake.
- The base for my Lemon Tart with Dark Chocolate and Ginger uses coconut oil in place of butter. It is also made with crushed chocolate-ginger biscuits for a particularly divine twist on this Chocolate Tart.
- My recipe for Blackberry Cheesecake also includes a similar coconut oil biscuit base (using Hob Nobs or Digestives) and optional hazelnuts.
Is this Chocolate Mousse Tart safe for Coeliacs?
Yes. Providing the tart is made using gluten free pastry, then it is safe for people with Coeliac Disease (Celiac). But remember to also check ingredient labels for any risk from hidden gluten and ‘may contain’ warnings. All of the pastry flours should be certified gluten free. And double check the chocolate too, as some manufacturers add barley malt or wheat (which are not gluten free).
If you are new to label-checking and cross-contamination, head over to my page ‘Coeliac Disease + Food’ for more information.
Can I make it dairy free as well as gluten free?
Yes. With a couple of minor tweaks, my Gluten Free Chocolate Tart can also be made dairy free. Here’s what you need to do…
- Sub the butter in the pastry for a good dairy free ‘block’ alternative. I recommend Flora or Stork baking blocks (in the UK). If you are vegetarian, also switch the lard for a vegan alternative such as Trex Vegetable Fat.
For the Chocolate Mousse Filling:
- Use dairy free cream (tinned coconut milk, or a plant-based double cream, such as the one from Coconut Collaborative).
- Double check the chocolate for any risky ingredients.
- Use dairy free drinking milk (any) to loosen the ganache for whipping.
If you want a completely Vegan Chocolate Tart… Follow the subs above for a dairy free filling and use your favourite recipe for Vegan (and) gluten free shortcrust pastry.
How to store and serve your Mousse Tart
Because this Chocolate Tart contains dairy, it should be stored in the fridge. Providing it is adequately chilled, it should last for 4 to 5 days.
Chocolate Mousse Tart is not suitable for freezing.
Serve on its own or with a dollop of whipped cream or clotted cream, a drizzle of liquid cream (double or single) or a spoon of Crème Fraiche.
Ready to make Chocolate Tart?
I know you’re going to love this super-decadent Chocolate Tart (gluten free or not). It’s the perfect celebratory tart. If you make it, do let me know… Leave a comment at the bottom of the post; Rate the recipe ⭐️⭐️⭐️⭐️⭐️ (5 stars helps other people find it on Google); Or tag me on social media. Find me on Instagram, Facebook, Twitter or Pinterest.
For all our other amazing gluten free recipes (sweet or savoury) head over to the Gluten Free Recipe Index. It’s your one-stop shop to gluten free heaven. All tried and tested. And best of all… none of the recipes taste gluten free.
All shared with my love
Other decadent Chocolate Desserts at Gluten Free Alchemist…
Note: Recipe for Gluten Free Sweet Almond Pastry can be found below Chocolate Tart recipe.
Chocolate Tart (Chocolate Mousse Tart)
Key equipment
- 9 to 10 inch loose-bottomed tart tin.
- fridge
- sharp vegetable knife
- fork
- oven + hob
Ingredients
pastry case
- 320 g shortcrust pastry approx weight – gluten free/dairy free as required
Chocolate 'Mousse' Filling
- 220 g good quality dark chocolate chopped- check dairy free as required
- 300 ml/g double cream (heavy cream)
- 1½ tbsp caster sugar (superfine sugar)
- ¼ tsp fine sea salt optional
- 3 tbsp milk dairy or non-dairy
Decoration (optional)
- cocoa powder (plain)
- chocolate flakes or curls
Instructions
shortcrust pastry case
- Make the shortcrust pastry dough as per pastry instructions – see separate gluten free recipe.
- Carefully roll out the pastry on a flour-dusted surface (baking paper works well) to a size just larger than required to fit the pie tin (enough to line the base and the sides).
- Using the rolling pin for support, gently lift the pastry over the tart tin and then carefully ease the pastry loosely into the tin with flat fingers.
- Using either fingers or a smallish ball of pastry dough (off-cut), gently lift and smooth the pastry dough so that it fits snuggly in the tin.
- Trim the top of the pastry at the tin edge and place in the fridge to firm-up for about half an hour.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Prick the base of the pastry dough with a fork.
- Line the chilled, raw pastry case with baking paper (screw into a ball and then unfurl before lining to help fit the tin easily) and baking beans.
- Blind-bake by cooking for 10 minutes at 200 C, before turning the oven down to 180 C/ 350 F/Gas 4, removing the baking beans and paper and baking for a further 5 to 10 minutes, until the pastry is golden and dry.
- Remove the pastry case from the oven and leave to cool in the tin.
Chocolate 'Mousse' Filling
- Place the chopped chocolate into a medium-sized bowl and set aside.
- Put the cream, sugar and salt into a medium non-stick saucepan and heat on the hob until it reaches simmer point.
- Remove from the heat and pour over the chopped chocolate. Stir gently until the chocolate has completely melted.
- Add the milk.
- Whisk the ingredients for about 5 minutes. This speeds the cooling process and adds air to ensure a smooth, light mousse.
- Leave the mixture to cool until luke warm (stirring from time to time to prevent a skin forming) and then pour into the tart cases (still in the trays), ensuring they do not spill over.
- Refrigerate and leave to set for at least 2 hours or until firm.
- Once set, dust the top with a layer of sieved cocoa powder and/or a sprinkle of chocolate flakes/curls (optional).
- Serve with cream or crème fraiche.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Sweet Almond Pastry
Key equipment
- large bowl
- small bowl
- fork
- pastry blender optional for 'rubbing in'
- flat table knife
Ingredients
- 170 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES (or alternative gluten free flour blend of choice)
- 50 g ground almonds (almond meal) (or use a further 50g plain flour blend if unable to tolerate almonds).
- 1 tsp xanthan gum
- pinch fine sea salt
- 1 tbsp icing sugar (confectioners/powdered sugar)
- 55 g unsalted butter (or dairy free block alternative) cold and very small-cubed
- 55 g lard or 'Trex' vegetable fat cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed) Or a combination of 1½ tbsp water + ½ tbsp lemon juice
Instructions
- Weigh the flours, ground almonds, xanthan gum, salt and icing sugar into a large bowl and mix together until evenly combined.
- Add the butter and lard/vegetable fat (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips, until it resembles coarse breadcrumbs. (or use a pastry blender instead of rubbing in by hand).
- In a small bowl, beat the egg with 2 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny drop at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Chocolate Tart shared with
- What’s for Dinner #390 with The Lazy Gastronome
- Full Plate Thursday #616 with Miz Helen’s Country Cottage
- Cook Blog Share 2022 Weeks 46 to 47 with The Family Food Kitchen (run by Sisley & Chloe)
- Fiesta Friday #456 with Angie
What a great idea to whip the ganache for your chocolate tart. I can see all those bubbles and it looks so light and delicious. I feel a chocolate tart coming on very soon.
Your images are just so gorgeous. They always want to make me dive straight in.
Thank you so much Choclette. The whipping definitely makes the chocolate bit lighter. x
Loving the sound of this Chocolate Mousse Tart. The filling looks so light (not a huge chocolate fan due to it being so heavy on the old tummy normally) and that pastry is to die for, the lamination in the almond crust is a work of art!
Thank you lovely. I’ve definitely got the old GF pastry sorted now! And yes… the filling is so much lighter with a bit of whipped in air xxx