Chocolate almond tart (gluten free)

This chocolate almond tart combines the flavours of caramelized almonds and dark chocolate on a delicious and crispy gluten free shortcrust. Almond meal is a fantastic ingredient in gluten free baking. A layer of glazed sliced almonds tops the chocolate filling to up the almond flavour.

Almond chocolate tart on a gluten-free alond shortcrust. Filled with delicious dark chocolate and topped with glazed almonds, this chocolate almond tart is a delicious dessert option.

For many years I have looked at gluten free baking with fear, often insecure about the final result. I need to admit that after some practice gluten free baking is no longer as scary as it used to be. In fact, experimenting with gluten-free alternatives to wheat flour has proved an excellent opportunity to try out new ingredients. Like almond meal, which I have often only associated to macarons.

I have first baked this gluten free chocolate tart for a friend of mine who is sensitive to gluten. I had some almond meal over after making macarons and decided to use that in the shortcrust. And I loved it. I loved how the almond flavour of the crust paired with the dark chocolate filling. So I made it again and again, until I also added the glazed almond topping. And so this chocolate almond tart was first made.

Chocolate almond tart (gluten free) on an almond shortcrust.

Chocolate almond tart ingredients

The gluten-free almond shortcrust is made with:

  • almond meal
  • butter
  • potato starch
  • sugar

For the filling and topping of this chocolate almond tart you will need:

  • whipping cream
  • dark chocolate
  • sugar
  • egg
  • butter
  • potato starch
  • sliced almonds.

Small bowls containing ingredients needed to make chocolate almod tart.

The gluten free almond tart shell

  • Add the cold cubed butter, almond meal, potato starch and sugar to a food processor. Bliz until combined.
  • Press the shortcrust onto a tart pan. This pastry is rather soft and sticky – chill it in the fridge for 10 minutes if it’s too difficult to handle. Prick the bottom and sides with a fork.
  • Chill the whole tart tin in the freezer for 15 minutes while the oven reaches the right temperature.
  • Bake in the preheated oven at 180°C (360°F) for 25 minutes. As the shortcrust pre-bakes, you can take care of the filling.

Almond meal shortcrust pastry, unbaked.

The dark chocolate filling

  • Add the cream to a saucepan and set it on mdium heta. Remove from the stove just before it reaches boiling temperature.
  • Add the chopped dark chocolate and whisk until melted. Stir in the sugar.

Chopped chocolate added to hot cream.

  • Crack the egg in a small bowl aside and lightly whisk it. Pour the egg into the chocolate mixture in a slow stream while whisking energically to combine.

MElted chocolate in cream, egg on the side.

  • After 25 minutes, take the half-baked shortcrust out of the oven and pour the chocolate filling in.
  • Return the tart to the oven. Reduce the temperature to 160°C (320°F) and bake for 10 minutes.

Please notice that the almond meal shortcrust might swell as it bakes, but should naturally deflate before you add the chocolate filling, either in the oven or as soon as you take it out to add the filling.

The almond topping

  • Combine the butter, sugar, potato starch and sliced almonds in a small saucepan and set on medium heat. Stir until the butter has melted, then remove from the heat.

Sliced almonds cooked with butter and sugar.

  • Take the chocolate tart out of the oven and gently spoon the almond topping all over. The chocolate filling will not have completely set yet, so be extra gentle.

Half-baked chocolate tart, almond glaze topping on the side. Glazed almond topping added to chocolate almond tart.

  • Increase the oven temperature to 175°C (350°F) and bake the tart 15 more minutes, until the chocolate filling sets and the almond topping takes a golden tone.

Slice of almond chocolate tart.

Like most gluten-free tarts, this chocolate almond pie is rather fragile when freshly baked. For easier portioning, I recommend to cool it completely and even chilli it in the fridge before serving. This will harden the chocolate filling, making for easier slicing and serving.

Wheat free? Yes, please!

If you have enjoyed this dessert made with an alternative to regular wheat flour, you may also enjoy one of the following gluten-free sweet recipes:

Did you try any of these wheat free sweets? What is your favourite? Let me know in the comments!

This recipe was originally published in September 2016 and has been updated with new pictures, better wording and a recipe card in September 2020.

Chocolate almond tart

A gluten free tart filled with dark chocolate and topped with glazed almonds.

Course Dessert
Cuisine French
Keyword almond meal shortcrust, almond tart, chocolate tart, glazed almonds, gluten free shortcrust
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 643 kcal
Author Eva | Electric Blue Food

Ingredients

For the shortcrust

  • 100 g butter
  • 150 g almond meal
  • 3 tbsp potato starch
  • 2 tbsp sugar

For the filling

  • 200 ml whipping cream
  • 150 g dark chocolate chopped
  • 2 tbsp sugar
  • 1 egg

For the topping

  • 100 g almonds sliced
  • 100 g butter
  • 80 g sugar
  • 2 tbsp potato starch

Instructions

  1. Add shortcrust ingredients to a food processor and bliz until combined.

  2. Press shortcrust onto a tart pan and prick bottom and sides with a fork.

  3. Chill in the freezer for 15 minutes.

  4. Bake in the preheated oven at 180°C (360°F) for 25 minutes.

  5. In the meantime, heat the cream in a saucepan and remove from the heat before it reaches boiling temperature.

  6. Add the chopped chocolate and whisk until melted. Stir in the sugar.

  7. Crack the egg in a small bowl aside and lightly whisk it. Pour into chocolate mixture in a slow stream while whisking energically to combine.

  8. Take the half-baked shortcrust out of the oven and pour the chocolate filling in. The almond meal shortcrust might swell as it bakes, but should deflate before you add the chocolate filling.

  9. Return the tart to the oven. Reduce the temperature to 160°C (320°F) and bake for 10 minutes.

  10. In the meantime, add the topping ingredients to a saucepan and set on medium heat. Stir until the butter has melted, then remove from the heat.

  11. Take the chocolate tart out of the oven and gently spoon the almond topping all over it. The chocolate filling will not have completely set yet, so be extra gentle.

  12. Increase the oven temperature to 175°C (350°F) and bake the tart 15 more minutes, until the chocolate filling sets and the almond topping takes a golden tone.

Recipe Notes

The shortcrust base may swell during the first 20 minutes of baking, even if you prick the bottom and sides with a fork. It should naturally deflate as it gets golden, or when you take it out of the oven to add the chocolate filling.

Nutrition Facts
Chocolate almond tart
Amount Per Serving
Calories 643 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 24g150%
Cholesterol 109mg36%
Sodium 203mg9%
Potassium 299mg9%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 22g24%
Protein 10g20%
Vitamin A 1029IU21%
Vitamin C 1mg1%
Calcium 115mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

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12 Comments

    1. Eva September 22, 2016 at 23:29

      Thanks dear!

      Reply
  1. Lili September 23, 2016 at 00:08

    Beautiful tart… looks yummy and great shape!! Tempted to get a rectangle tin too.. 🙂

    Reply
    1. Eva September 23, 2016 at 16:56

      Thanks! I had been dreaming of having one for some time and I totally love it.

      Reply
    1. Eva September 23, 2016 at 16:56

      I ended up writing a long post to explain the recipe but it’s easier to make than it may seem 🙂

      Reply
  2. Rowena September 23, 2016 at 16:48

    I’ve got a rectangular tart pan just like yours that hasn’t been used for awhile now. Thank you for the inspiration – whipping cream is now on the shopping list!

    Reply
    1. Eva September 24, 2016 at 15:53

      You are very welcome! Enjoy your cake 🙂

      Reply
  3. cookandenjoyrecipes October 30, 2016 at 18:18

    My husband will hang me if I buy any more pans or cooming/baking stuff, but I just love this one. Maybe, I will try to sneek it in. By the way, I also ❤️ the awesome recipe used.

    Reply
    1. Eva October 30, 2016 at 19:03

      I feel you. I enjoy more buying baking stuff than shoes (and actually own more baking pans than shoes :D) so I understand the struggle. I hope you’ll get to sneak this one in because it just looks beautiful 🙂

      Reply
      1. cookandenjoyrecipes October 30, 2016 at 19:29

        I will have to try, although just placed an order last night for 4 items, so this one will have to wait a bit, should not push my luck

        Reply
  4. Pingback: Stracciatella yoghurt Bundt cake – Electric Blue Food

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