Gluten-Free Chocolate Tart

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened almond milk 1 cup warm water or unsweetened almond milk
• 2 large eggs 2 large eggs
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 1 cup melted dark chocolate (dairy-free if needed) 1 cup melted dark chocolate (dairy-free if needed)
• 0.5 cup heavy cream or full-fat coconut milk 0.5 cup heavy cream or full-fat coconut milk

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), and salt until thoroughly combined. This ensures an even distribution of ingredients for a consistent crust.

2. 2

   In a separate medium bowl, whisk together the warm water or almond milk, eggs, and olive oil or melted butter until well incorporated. This creates the liquid base for your dough.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a cohesive, slightly sticky dough forms. Gluten-free doughs are often softer and more pliable than those made with gluten-containing grains.

4. 4

   Lightly grease a 9-inch tart pan with removable sides. Transfer the dough to the prepared tart pan, using lightly oiled hands or a piece of parchment paper to press the dough evenly into the bottom and up the sides of the pan. This should take about 5-7 minutes. Let the shaped crust rest in the refrigerator for at least 10 minutes while you prepare the filling.

5. 5

   Preheat your oven to 375°F (190°C). While the crust chills, gently heat the heavy cream or coconut milk in a small saucepan over medium-low heat until it just begins to simmer around the edges, about 3-4 minutes. Do not boil. Remove from heat and pour the hot cream over the melted dark chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until smooth and glossy. This creates the luscious chocolate filling.

6. 6

   Pour the smooth chocolate filling into the chilled tart crust. Gently tap the pan on the counter to even out the surface. Bake in the preheated oven for 20-25 minutes, or until the edges of the crust are golden brown and the filling is set but still has a slight wobble in the center. The aroma of warm chocolate will fill your kitchen.

7. 7

   Remove the tart from the oven and let it cool completely on a wire rack for at least 1 hour before carefully removing the sides of the tart pan. For best results and a clean slice, chill the tart in the refrigerator for at least another hour before serving. This allows the filling to fully set.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.