This gluten free chocolate tart is fit to please a crowd. It's decadent and light at the same time!
Course Dessert
Cuisine American
Keyword almond tart, chocolate fruit tart, fruit tart, gluten free dessert
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Calories 4978kcal
Author Charisse Yu
Equipment
Tart Mold
Measuring Cup
Ingredients
Almond Crust
2.5cupsAlmond flour
1tablespoonSugar
½teaspoonSalt
½cupButtersoft
Filling:
½poundDark chocolatechopped
¾cupHeavy cream
½cupWhole milk
2Egg yolks
1tablespoonButtermelted
pinchSalt
Toppings
Fresh fruit:
Raspberries and blueberries
Edible flowers
Clear glaze so the photos will look shiny:
½cupWater
1tablespoonCornstarch
½cupFruit juiceorange, grapefruit…
4tablespoonSugar
Filling
Instructions
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.
Notes
(When you pull the pan, the custard should not look like liquid. It should be jiggly, which indicate it's done. )