Make this tasty chocolate fruit tart dessert that’s fit to please a crowd. This chocolate tart is also perfect for entertaining and it’s an elegant dessert! Print this recipe now and make it for the holidays!
Homemade and so pretty! There’s something about bringing a homemade dessert to a party or get together. Furthermore, most desserts are very very sweet. This is perfect for dark chocolate lovers. The sweetness comes from dark chocolate and only one tablespoon of sugar for the crust.
Why You’ll Love This Chocolate Tart
- Not Overly Sweet There’s only a minimal amount of sugar in this recipe. Just one tablespoon of sugar and the sugar glaze is optional.
- Gluten Free – The crust is made with protein rich almond flour. Perfect for those gluten free guests!
How to Make This Gluten Free Dessert Recipe
First preheat your oven to 350F. In a large bowl, mix together almond flour, sugar, salt.
Next, you’ll want to add in butter and work the mixture through till a dough forms.
Next use the bottom of a measuring cup or a spoon to spread the dough onto a tart mold.
Press the measuring cup against the mold, carefully packing in the flour mixture into the tart pan.
Wondering what it should look like? When you’re done, it will look like this. Poke some holes in the dough using a fork. Bake the crust for 10-12 minutes, till it is slightly golden. Let cool.
Place chopped chocolate or chocolate chips in a bowl. In a small saucepan, bring milk and cream up to a simmer, and pour over chocolate. Let it sit for 5 minutes, then whisk to combine.
Pour in yolks, butter and salt.
Whisk till the mixture is evenly incorporated.
Pour the melted chocolate mixture into the pie crust.
Bake for 20- 25 minutes till jiggly. (When you pull the pan out, the custard should not look like liquid, but instead should look jiggly. This will mean it is done baking.) Or you could always check with a cake tester.
It should look like this:
Wait for the chocolate filling to cool, then arrange berries or fresh fruit on top. Then arrange edible flowers if desired.
For the clear glaze, whisk together sugar and cornstarch, then add in water and fruit juice. Whisk till cornstarch is dissolved in water. Then bring the mixture up to a boil while whisking. Remove from heat and cool completely. Use a glaze to brush the berries to make them shiny.
- Use a measuring cup to pack your crust. It makes it much easier with less mess.
- Pack the edges well so you get an ultra tight smooth crust.
- If you’d like a little more sweetness, add whip cream on top.
- Looking for individual portions? Just use small tart molds. It will make for a pretty finger food and dessert.
- Make this chocolate tart recipe even easier and use store bought pie crust if you’re strapped for time.
- Why do you poke the bottom of the dough?
- It’s called docking a pie crust. It’s essentially using a fork to prick the pie crust before baking. This will allow the steam to escape so the pie crust doesn’t puff up in the oven.
Can you freeze these?
- This recipe is best fresh. But you can store it in the freezer for up to two months. You can either freeze the tart shell, or freeze after baking with chocolate filling. I would avoid freezing berries and flowers.
How do I defrost it?
- To defrost, pull from the freezer and store in the refrigerator one night before serving.
How long will it keep in the fridge?
- You can happily refrigerate it for 3 days. That said, the berries and flowers won’t look as fresh and may deteriorate.
Looking for more easy dessert ideas? Try:
Chocolate Fruit Tart
- Tart Mold
- Measuring Cup
- 2.5 cups Almond flour
- 1 tablespoon Sugar
- ½ teaspoon Salt
- ½ cup Butter soft
- ½ pound Dark chocolate chopped
- ¾ cup Heavy cream
- ½ cup Whole milk
- 2 Egg yolks
- 1 tablespoon Butter melted
- pinch Salt
- Fresh fruit:
- Raspberries and blueberries
- Edible flowers
- Clear glaze so the photos will look shiny:
- ½ cup Water
- 1 tablespoon Cornstarch
- ½ cup Fruit juice orange, grapefruit…
- 4 tablespoon Sugar
- Preheat the oven to 350F. Mix together almond flour, sugar, salt. Add in butter and work till a dough forms. Working with a measuring cup or a spoon, spread the dough onto a tart mold, press it against the mold to line the mold. Bake for about 10-12 Minutes
- Let cool.
- In a bowl, pour in yolks, butter and salt, whisk till the mixture is evenly incorporated. Pour the chocolate mixture into the pie crust and bake for 20- 25 minutes till jiggly. (When you pull the pan, the custard should not look like liquid. It should be jiggly, which indicate it's done. Or you could always check with a cake tester.)
- Place chopped chocolate in a bowl. In a small sauce pan, bring milk and cream up to a simmer, and pour over chocolate. Let it sit for 5 minutes, then whisk to combine.
- Wait for the chocolate filling to cool, then arrange berries on top.
- For the clear glaze, whisk together sugar and cornstarch, then add in water and fruit juice. Whisk till cornstarch is dissolved in water. Then bring the mixture up to a boil while whisking. Remove from heat and cool. Use as glaze to brush the berries to make them shiny.
Watch how to make it! Follow me on Youtube!