Gluten-Free Chocolate Ganache Tart Recipe

Serving: 8-10 people

Cooking Time: 1 hour 30 minutes (plus 4 hours chilling time)

Ingredients

For the Gluten-Free Almond Crust:
1 1/2 cups almond flour (finely ground)
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1 large egg yolk
1 teaspoon vanilla extract
1-2 tablespoons ice water (if needed)

For the Chocolate Ganache Filling:
12 oz high-quality dark chocolate (70% cacao), finely chopped
1 1/4 cups heavy cream
3 tablespoons unsalted butter, room temperature
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For Garnish (Optional):
Fresh berries
Powdered sugar for dusting
Whipped cream
Chocolate shavings
Sea salt flakes

Instructions

Begin by preheating your oven to 350 degrees Fahrenheit and preparing a 9-inch tart pan with removable bottom by lightly greasing it with butter or cooking spray.

Create your gluten-free crust base by combining almond flour, powdered sugar, and salt in a large mixing bowl, whisking together to eliminate any lumps and ensure even distribution.

Add the cold, cubed butter to the flour mixture and use a pastry cutter, two forks, or your fingertips to work it in until the mixture resembles coarse crumbs with some larger butter pieces remaining.

In a small bowl, whisk together the egg yolk and vanilla extract, then add this to the flour mixture, stirring gently until the dough begins to come together.

If the dough seems too dry and crumbly, add ice water one tablespoon at a time until it holds together when pressed, but be careful not to overwork it.

Forming the Perfect Crust

Press the dough evenly into the bottom and up the sides of your prepared tart pan, using your fingers or the bottom of a measuring cup to create an even layer.

The crust should be about 1/8 inch thick throughout, with slightly thicker edges to prevent breaking during removal from the pan.

Prick the bottom of the crust all over with a fork to prevent puffing during baking, creating small holes every inch or so.

Line the crust with parchment paper and fill with pie weights or dried beans to prevent shrinking and ensure even baking.

Blind Baking the Crust

Bake the weighted crust for 15 minutes, then carefully remove the parchment and weights, and continue baking for 8-10 minutes until the crust is golden brown and set.

The finished crust should be firm to the touch and have a beautiful golden color throughout, with no raw or pale spots remaining.

Remove from the oven and let cool completely on a wire rack while you prepare the luxurious chocolate ganache filling.

Creating Silky Chocolate Ganache

Place the finely chopped dark chocolate in a large heatproof bowl, making sure the pieces are uniform in size for even melting.

In a medium saucepan, heat the heavy cream with the sugar and salt over medium heat, stirring occasionally until the mixture just begins to simmer and small bubbles form around the edges.

Remove the cream from heat and immediately pour it over the chopped chocolate, starting from the center and working outward to ensure all chocolate gets covered.

Let the mixture sit undisturbed for 2-3 minutes to allow the heat to melt the chocolate, then begin stirring gently from the center outward with a whisk or spatula.

Continue stirring until the ganache is completely smooth, glossy, and well combined, with no streaks of cream or lumps of chocolate remaining.

Finishing the Ganache

Add the room temperature butter and vanilla extract to the warm ganache, stirring until completely incorporated and creating an extra silky, luxurious texture.

The finished ganache should be smooth, glossy, and thick enough to coat the back of a spoon, but still pourable for easy filling of the tart shell.

If the ganache seems too thick, warm it gently over a double boiler for a few seconds; if too thin, let it cool for 10-15 minutes to thicken.

Assembly and Setting

Pour the warm ganache into the cooled tart shell, using a spatula to spread it evenly and tap the pan gently to release any air bubbles.

The ganache should fill the tart shell completely, creating a smooth, level surface that will set beautifully.

Refrigerate the completed tart for at least 4 hours or overnight until the ganache is completely set and firm throughout.

For the cleanest slices, chill the tart until very firm, then let it sit at room temperature for 10-15 minutes before serving to soften slightly.

Serving and Presentation

Remove the tart from the pan carefully by pushing up on the removable bottom, then transfer to a serving plate using a large spatula.

Cut into wedges using a sharp knife warmed under hot water and wiped clean between cuts for the most professional appearance.

Garnish each slice with fresh berries, a light dusting of powdered sugar, or a small dollop of whipped cream to add color and complement the rich chocolate.

Tips for Perfect Gluten-Free Chocolate Ganache Tart

Use finely ground almond flour to ensure a smooth crust texture that holds together well and doesn’t feel grainy in the finished tart.

Choose quality chocolate with at least 70% cacao content for the best flavor and texture in the ganache – this is where you can really taste the difference.

Don’t overmix the crust as this can make it tough. Mix just until it holds together when pressed, similar to traditional pie crust technique.

Blind bake thoroughly to ensure the crust is completely cooked and won’t become soggy when filled with the ganache.

Use room temperature butter for the ganache to ensure it incorporates smoothly without creating lumps or cooling the mixture too much.

Strain the ganache if needed to remove any lumps and ensure the silkiest possible texture for professional results.

Chill completely before serving, as the ganache needs time to set properly for clean slicing and optimal texture.

Store properly covered in the refrigerator for up to 5 days, bringing to room temperature 15 minutes before serving for best texture.

Make-Ahead Benefits

This tart is perfect for entertaining as it can be made up to 3 days in advance and actually improves in flavor as the components meld together.

Dietary Considerations

This tart is naturally gluten-free when made with certified gluten-free almond flour, and can be made dairy-free by substituting coconut cream and vegan butter.

Nutritional Information

Per slice (based on 9 slices):

• Calories: 485
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 32g
• Fiber: 6g
• Sugar: 24g
• Protein: 8g
• Sodium: 85mg
• Vitamin E: 8mg
• Magnesium: 95mg
• Iron: 3.2mg

This indulgent dessert provides substantial amounts of healthy fats from almonds and beneficial compounds from dark chocolate, including antioxidants that may support heart health. The almond flour contributes protein, vitamin E, and magnesium, while the dark chocolate provides iron and flavonoids. Though rich and meant for special occasions, this tart offers more nutritional value than many traditional desserts due to the nutrient-dense almond flour base and high-quality chocolate, making it a more wholesome indulgence that satisfies chocolate cravings while providing beneficial nutrients.