This chocolate tart is one of my all-time top five desserts. It’s easy to make, rich and satisfying, and absolutely stunning to serve.
The other wonderful thing about this chocolate tart is its simplicity. The filling requires just a handful of real-food ingredients: butter, cream, vanilla, chocolate, and a pinch of cinnamon.
The crust, however, is not quite so clean. (Womp, womp.) It’s a cookie crust made of Oreos and butter. Which tastes great of course — how can you go wrong with blended cookies and butter!? — but I’m not a big fan of all the ingredients in the Oreos.
Enter almond meal. Ingredients? …. Almonds!
Now we just add a little butter, brown sugar, vanilla and salt and we’re back in business! And it’s gluten-free to boot, if you’re into that sort of thing.
We often make this tart for birthdays and holidays, and even casual dinners at home. As a special tradition, John always makes it (yes, even John can make it!) on Valentine’s Day, which is just around the corner!
Hope you get a chance to try it, and hope you love it as much as we do! Serve with whipped cream or little chubby baby hand, as both are delicious!!
Gluten-Free Chocolate Tart
For the crust:
5 Tablespoons unsalted butter, melted
1 1/2 cup almond meal
1 Tablespoon brown sugar
1/2 teaspoon vanilla extract
Pinch of salt
For the Filling:
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup unsalted butter
1/8 teaspoon cinnamon
Pinch of salt
8 ounces dark, bittersweet or semisweet chocolate
Whipped cream, berries, mint leaves
Preheat oven to 350 degrees F.
In a medium bowl, mix together all of the ingredients for the crust until well-combined. Transfer the sticky dough to a 9-inch fluted tart pan. Press the dough into one flat layer in the bottom of the pan.
Bake the crust in the oven at 350 degrees for 10 minutes, or until edges are just lightly browned. Let cool.
While crust is cooling, make filling. Place cream, vanilla, cinnamon and salt in a medium saucepan. Bring to a simmer over medium-low heat. Add butter; simmer, stirring occasionally, until butter is melted.
Turn off fire. (You don’t want to cook the chocolate over direct heat, so be sure to turn off the fire before you add the chocolate. The heated cream and butter will be warm enough to melt the chocolate.) Add chocolate; stir until smooth.
The filling should look like this.
Immediately pour the filling into the crust. Spread and smooth with a spoon if needed.
Refrigerate until filling is set, about 3 hours. Slice and serve chilled. Top with whipped cream, berries, and fresh mint, if desired.