If you adore dark chocolate, this creamy Gluten Free Chocolate Tart with Caramel Drizzle is a must-try. It features a crisp chocolate-almond crust filled with a thick, silky chocolate custard — a simple, elegant dessert for any chocolate lover.
I’m a die-hard chocoholic — always ready to be led to the chocolate. Using high-quality dark chocolate makes all the difference in this tart. It’s naturally gluten-free, rich, and perfect for special occasions or anytime you crave a decadent chocolate dessert.
Allergen Information:
This homemade chocolate tart is gluten-free and can be made soy-free and oat-free depending on ingredient choices.
Ingredient Notes:
See the recipe card below for exact ingredient amounts.
- Almond flour — use almond flour rather than almond meal for a finer, less grainy crust.
- Gluten-free flour blend — if your blend lacks xanthan or guar gum, add 1 teaspoon to help bind the crust.
- Unsweetened shredded coconut — any shred size works: fine, medium, or long curls.
- Chocolate — use good-quality dark chocolate that melts smoothly; chocolate melting wafers or chips both work.
- Cocoa powder — choose a labeled gluten-free cocoa powder; Anthony’s and Ghirardelli are reliable options.
- Heavy cream — do not substitute half-and-half for the filling; heavy cream gives the best texture.
- Butter — unsalted is recommended so you can control the seasoning.
- Egg — use a large egg to help set the filling.
Step-By-Step Photos and Directions:
Step 1: Gently heat the heavy cream, chocolate, and butter in a small saucepan over low heat, stirring often until the chocolate melts and the mixture is smooth.
Step 2: In a large bowl combine the crust ingredients (almond flour, gluten-free flour blend, shredded coconut, cocoa powder, and sugar). Stir in the melted butter until the mixture holds together.
Step 3: Press the crust mixture into a greased tart pan, using your fingers to compact it along the bottom and into any scalloped edges so the crust is evenly packed. Pre-bake the crust for 10 minutes to set.
Tip: Place a baking sheet under the tart pan during baking to catch any possible leaks.
Step 4: Pour most of the warm chocolate mixture into a bowl and set aside a small amount if needed for tempering the egg. In a separate small bowl, whisk the egg. Add a few tablespoons of the hot chocolate mixture to the egg while whisking steadily to temper it, then stir the tempered egg back into the chocolate to avoid cooking the egg.
Step 5: Pour the combined chocolate-egg mixture into the pre-baked crust. Tap the pan gently to release air bubbles. Bake at 350º F for about 20–25 minutes, until the center looks set. Baking times may vary with pan size and depth.
Allow the tart to cool on a rack. Once cooled, drizzle with caramel sauce if desired and serve.
Frequently Asked Questions:
Can this be made nut-free?
Yes. Replace the almond flour with an additional 1/2 cup gluten-free flour blend and omit the almond-based ingredients to create a nut-free crust.
Can you freeze the tart?
Yes. The tart freezes well. It’s often easiest to freeze the whole tart and slice it after thawing.
Can you use different chocolates?
Absolutely. Use another good-quality dark chocolate or chocolate chips, just ensure they melt smoothly for a silky filling.
How do you know when it’s baked?
The tart is done when the filling appears set in the center. It will continue to firm slightly while cooling. Cool on a wire rack before adding any caramel drizzle.
How long will it stay fresh?
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 4 months.
Topping Ideas:
- Freshly whipped cream
- Dulce de leche or dulce leche
- Hot fudge sauce
- Chocolate shavings
Love This Recipe?
If you make and enjoy this tart, please leave a comment and mention which gluten-free flour blend you used. Your feedback helps others choose the best ingredients and makes the recipe even more useful.
Gluten Free Chocolate Caramel Tart
Author: Sandi Gaertner
Servings: 8 | Calories: 453 kcal
Prep: 20 mins | Cook: 35 mins | Total: 55 mins
This rich and creamy gluten-free chocolate tart pairs a crisp chocolate-almond crust with a smooth chocolate filling — ideal for celebrations or a special treat.
Ingredients
- 1 cup almond flour
- 1/4 cup gluten-free flour blend
- 3/4 cup unsweetened shredded coconut
- 6 tablespoons melted unsalted butter
- 1/4 cup cocoa powder
- 1/4 cup cane sugar
- 2 cups heavy cream
- 1 large egg
- 1 cup dark chocolate (melting wafers or chips)
Equipment
- Tart pan (rectangular or round)
Method
- Preheat oven to 350º F.
- Heat the heavy cream and dark chocolate over low heat, stirring until smooth. Remove from heat.
- Grease the tart pan with gluten-free baking spray.
- Mix the crust ingredients (almond flour, gluten-free flour, sugar, cocoa powder, and shredded coconut). Stir in melted butter until combined.
- Press the crust into the pan, lining the bottom and sides. Bake the crust 10 minutes, then remove from the oven.
- Whisk the egg in a small bowl. Temper the egg by adding a small amount of hot chocolate mixture while whisking, then combine the tempered egg with the remaining chocolate mixture and whisk thoroughly.
- Pour the chocolate filling over the pre-baked crust. Tap gently to remove bubbles.
- Bake an additional 20 minutes, until the filling is set. Remove and cool on a rack.
- Drizzle caramel over the cooled tart and serve.
Notes
- Tested with King Arthur Measure for Measure GF and Bob’s Red Mill 1-to-1 GF blends; other blends may work but were not tested.
- Almond flour (fine) yields a better texture than almond meal.
- Choose a labeled gluten-free cocoa powder and read ingredient labels.
- Use heavy cream, not half-and-half, for the filling.
- The tart keeps up to 4 days refrigerated or up to 4 months frozen.
This post has been updated from an earlier April 2016 version to include clearer directions and tips.