This almond chocolate 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 inspired by Swedish Toscakaka tops the chocolate filling to up the almond flavour.
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 almond chocolate tart was first made.
Almond chocolate tart ingredients
The gluten-free almond shortcrust is made with:
- almond meal
- potato starch
For the chocolate filling and almond topping of this tart you will need:
- whipping cream
- dark chocolate
- potato starch
- sliced almonds.
How to make this almond chocolate tart
This delicious gluten-free chocolate pie requires just over an hour of time plus some chilling time for easier serving. This recipe requires following some steps that must be in the right order. The good thing is that most of the time is not idle as you will be preparing for the next step as the cake chills or bake.
First you need to take care of the gluten-free shrtcrust and allow it to chill as the oven reaches temperature. Then as the shortcrust pre-bakes, you will take care of the chocolate filling. As the tart bakes and the filling sets, you will be preparing the glazed almond topping. Lastly you return the pie to the oven for the final touch.
Step 1: the gluten free almond shortcrust
- 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.
Step 2: the dark chocolate filling
- Add the cream to a saucepan and set it on medium heat. Remove from the stove just before it reaches boiling temperature.
- Add the chopped dark chocolate and whisk until melted. Stir in the sugar.
- 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.
- 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.
Step 3: 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.
- 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.
- 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.
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:
- Oatmeal chocolate balls made with rolled oats
- Soft meringue cookies made with ground hazelnuts
- Raw chocolate cake on a chopped almonds base
- Canned peach ricotta cheesecake made with potato starch
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. Last updated February 2021.
Chocolate almond tart
A gluten free tart filled with dark chocolate and topped with glazed almonds.
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
Add shortcrust ingredients to a food processor and bliz until combined.
Press shortcrust onto a tart pan and prick bottom and sides with a fork.
Chill in the freezer for 15 minutes.
Bake in the preheated oven at 180°C (360°F) for 25 minutes.
In the meantime, heat the cream in a saucepan and remove from the heat before it reaches boiling temperature.
Add the chopped chocolate and whisk until melted. Stir in the sugar.
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.
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.
Return the tart to the oven. Reduce the temperature to 160°C (320°F) and bake for 10 minutes.
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.
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.
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.
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.
The nutritional information provided is only an estimate based on a suggested serving size.