Gluten-Free Dark Chocolate Tart
Servings: 12 Servings
Equipment
- Food Processor
- Rolling Pin
- 9 inch tart pan with removable bottom
- Pie weights
Ingredients
Tart Shell
- 1/2 tsp vanilla extract
- 1 large egg yolk
- 7 ounces gluten-free flour
- 1/3 cup packed brown sugar
- 1/4 cup confectioners' sugar
- 1 tsp xanthan gum *omit if your flour blend contains it.
- 1/4 tsp salt
- 8 Tbs unsalted butter cut into pieces and chilled
- 2 tsp ice water
Chocolate Filling
- 1 1/4 cups heavy cream
- 1/2 tsp instant espresso powder
- 1/4 tsp salt
- 5 ounces bittersweet chocolate
- 4 ounces semi-sweet chocolate
- 4 Tbs butter cut into slices and softened
- 2 large eggs lightly beaten (room temperature)
Instructions
Tart Shell
- In a food processor mix gluten-free flour, sugars, xanthan gum, and salt. Add butter and pulse to combine about 10 pulses.
- In a separate bowl, whisk vanilla and egg yolk together. Add to the flour mixture, and process until the dough starts coming together.
- Add the ice water pulsing until the dough comes together.
- Using plastic wrap, turn out the dough and flatten to about 6-inches in diameter. Tightly wrap the dough in the plastic wrap and refrigerate for an hour.
Baking the Tart
- Remove tart from the refrigerator and allow to rest on the counter for about 10 minutes.
- Grease tart pan with shortening. Cut a piece of parchment paper to line the bottom disc of the tart pan and grease.
- Sandwich the dough between sheets of plastic wrap and roll out into a twelve inch circle. Slide a baking sheet underneath the dough.
- Remove the plastic wrap from the top of the dough, invert the tart pan, and place on top. Cut the dough with the pan.
- Use scraps to fill in the edges of the tart.
- Freeze for 15 minutes.
- Preheat oven to 375℉.
- Place tart pan on a baking sheet. Cover with a sheet of greased parchment paper and add pie weights.
- Bake the tart for 15 minutes, rotating halfway through bake time.
- Remove pie weights and parchment paper. Continue baking until golden brown, approximately 5 minutes.
- Cool completely on a wire rack.
- Reduce the oven temperature to 250 degrees.
Chocolate Filling
- Roughly chop the chocolate and place in a large heatproof bowl.
- In a small bowl lightly beat the eggs.
- In a small saucepan mix together cream, espresso powder, and salt over medium heat until it comes to a simmer. Be sure to stir to keep from scorching the cream.
- Pour the cream mixture into the bowl with chocolate. Allow to rest a minute and begin stirring until the chocolate and cream mixture have incorporated. Add the butter and continue to stir until fully incorporated. Pour the eggs through a fine mesh strainer and continue to stir until it’s completely mixed and glossy.
- Pour the mixture into the tart crust and shake gently to evenly distribute the mixture.
- Bake the tart on a baking sheet for 30-35 minutes, until there are faint cracks on the outer edge of the filling.
- Leave on the baking sheet and allow to cool completely on a wire rack.
- Remove the outer ring of the tart pan. Use a thin metal spatula to loosen the tart and slide it on a serving platter (the parchment paper should help).
- Garnish with chocolate curls.
- Cut into wedges and serve.
Notes
Be sure to read the labels for gluten-free.
I used the America’s Test Kitchen flour blend for this recipe.
Refrigerating this dessert causes it to lose its shine. Be sure to make it in advance and allow it to cool on the counter for several hours before serving.
Did you make this recipe?