If you love dark chocolate, this creamy Gluten Free Chocolate Tart with a caramel drizzle will quickly become a favorite. A rich chocolate custard fills a crisp chocolate-almond crust for a truly indulgent dessert that’s perfect for special occasions or any chocolate craving.
I’m a die-hard chocoholic—so this dessert speaks to my soul. Using high-quality dark chocolate makes all the difference, and the texture of the baked chocolate filling is luxuriously smooth.
This gluten-free tart is ideal for Valentine’s Day, birthdays, or whenever you want an elegant chocolate dessert.
Allergen Information:
This homemade chocolate tart is gluten-free, soy-free, and oat-free. Check ingredient labels if you have other allergies.
Ingredient Notes:
See the recipe card below for exact amounts.
- Almond flour — use almond flour (finely ground) rather than almond meal to avoid a grainy crust.
- Gluten-free flour blend — if your blend lacks xanthan or guar gum, add 1 teaspoon to help bind the crust.
- Unsweetened shredded coconut — any shred size is fine: small, thin, or long curls.
- Chocolate — dark chocolate melting wafers or chips work well; choose a high-quality dark chocolate for best flavor.
- Cocoa powder — use a labeled gluten-free brand. Popular choices include Anthony’s and Ghirardelli.
- Heavy cream — use heavy cream (not half-and-half) to achieve a rich custard.
- Butter — unsalted is recommended so you can control the salt.
- Egg — use a large egg to help set the filling.
Step-by-Step Photos and Directions:
Step 1: Gently melt the chocolate with heavy cream and butter in a small saucepan over low heat, whisking frequently until smooth.
Step 2: Combine all crust ingredients in a large bowl, mix thoroughly, and press the mixture into a greased tart pan. Use your fingers to compact the mixture and press it into scalloped edges for an even crust.
Pre-bake the crust for 10 minutes to set it.
Tip: Place a pan underneath your tart pan to catch any leaks and keep the oven clean.
Step 3: Pour the melted chocolate mixture into the prebaked crust. Tap the pan gently to release air bubbles.
Step 4: Bake at 350ºF for 20–25 minutes, depending on your tart pan’s depth. The center should look set (not jiggly) when done. Cool on a rack before drizzling with caramel.
Frequently Asked Questions:
Yes. Replace the almond flour with an extra 1/2 cup gluten-free flour blend and omit the almond flour to make a nut-free crust.
Yes. Freeze whole for easier storage and slice after thawing.
Yes. Dark chocolate pairs best with the crust and produces the richest filling. Ensure the chocolate melts smoothly.
The tart is ready when the filling looks set in the center. Allow it to cool on a rack before adding the caramel.
Store in an airtight container for up to 4 days in the refrigerator or up to 4 months in the freezer.
Topping Ideas:
- Fresh whipped cream
- Dulce de leche or dulce leche-style caramel
- Warm hot fudge
- Chocolate shavings or curls
Gluten Free Chocolate Caramel Tart
Ingredients
- 1 cup almond flour
- ¼ cup gluten-free flour blend
- ¾ cup unsweetened shredded coconut
- 6 tablespoons melted unsalted butter
- ¼ cup cocoa powder
- ¼ cup cane sugar
- 2 cups heavy cream
- 1 large egg
- 1 cup dark chocolate melting wafers
Equipment
-
Rectangular or round tart pan (appropriate size for crust)
Method
- Preheat the oven to 350ºF.
- In a small saucepan, heat 2 cups heavy cream and 1 cup dark chocolate over low heat, stirring occasionally until the chocolate is melted and the mixture is smooth. Remove from heat.
- Spray a tart pan with gluten-free baking spray to prevent sticking.
- In a large bowl, whisk together 1 cup almond flour, 1/4 cup gluten-free flour blend, 1/4 cup cane sugar, 1/4 cup cocoa powder, and 3/4 cup unsweetened shredded coconut.
- Stir in 6 tablespoons melted unsalted butter until the crust mixture is evenly moistened.
- Press the crust mixture into the bottom and up the sides of the tart pan, compacting it well. Bake the crust 10 minutes, then remove from oven.
- Whisk 1 large egg in a small bowl. Temper the egg by slowly adding a little of the hot chocolate mixture while whisking, then add the tempered egg back into the chocolate and whisk to combine.
- Pour the chocolate-cream mixture over the prebaked crust and bake an additional 20–25 minutes, until the filling is set.
- Remove from the oven and cool on a rack. Once mostly cooled, drizzle caramel sauce over the top before serving.
Notes
- This recipe has been tested with King Arthur Measure for Measure GF and Bob’s Red Mill 1-to-1 GF blends; other blends may work but weren’t tested here.
- Use almond flour, not almond meal, to avoid a coarse texture in the crust.
- Several cocoa powder brands are gluten-free—always read labels. Favorites include Anthony’s and Ghirardelli.
- Use heavy cream (not half-and-half) for the custard.
- Store the tart in an airtight container for up to 4 days in the refrigerator or freeze for up to 4 months.
Tried this recipe?
Let us know how it turned out!
This post was updated from an older April 2016 version with clearer directions and notes.