This easy gluten-free chocolate tart is an elegant dessert recipe, perfect for a special occasion! With it’s simple chocolate crust and luscious ganache filling, it’s as delicious as it is beautiful!
I’ve been having so much fun with our easy Valentine’s Day treats, like cookies, Chex Mix, and brownies, but I couldn’t let this season pass without sharing one more beautiful gluten-free Valentine’s Day dessert, and this fudgy gluten-free chocolate tart is here to deliver!
It starts with a simple chocolate crust that gets topped with a luxurious chocolate filling and topped with fresh raspberries for an elegant, beautiful finish.
But don’t be fooled! Even though this recipe *looks* fancy, it couldn’t be easier to make. Here’s all you need to get started on our gluten-free ganache tart…
Simple Ingredients For This Tart
This decadent dessert is made for chocolate lovers, so you’ll get a double-dose of chocolate in every bite. And the best part is, the main ingredients are pretty simple:
- Gluten-Free Oreos. Make sure you ONLY use gluten-free Oreos (white package) for this crust recipe as regular Oreos (blue package) are NOT gluten-free. Or try one of these brands of gluten-free chocolate sandwich cookies.
- Butter. Just a few tablespoons for the crust helps hold everything together.
- Baking Chocolate. You’ll need some good quality semisweet chocolate, bittersweet chocolate, or dark chocolate for the filling. I love a really rich, deep chocolate flavor, so I usually choose bittersweet chocolate or dark chocolate (around 70% cocoa), but anything 55-72% will work well here! Make sure to choose baking chocolate NOT candy bars (which have added stabilizers).
- Heavy Cream. Don’t skimp here and use milk instead, or the creamy chocolate ganache won’t have the same soft texture. You want heavy cream (sometimes labeled whipping cream or heavy whipping cream)
- A Little More Butter. Adding a little butter to the ganache ensures a luscious, luxuriously smooth texture.
- Vanilla Extract. Always! I love the way it elevates the chocolate flavor.
- A Pinch of Salt. To balance the flavors. I promise it won’t be salty!
- Fresh Raspberries. I just love the way raspberries and chocolate taste together (especially around Valentine’s Day!), but feel free to experiment with other fresh berries, like fresh strawberries, blueberries, or blackberries
Pick The Right Pan
Last but not least, you’ll need a tart pan! We’re using a 9-inch tart pan with a removable bottom. This makes it easy to shape and serve. You can sometimes get away with a 9-inch springform pan, but I don’t recommend a pie pan since it won’t have that classic tart shape.
How To Make A Gluten-Free Chocolate Tart, STep By STep
First, Make The Chocolate Crust
- Preheat The Oven & Prep The Pan. If you plan to bake the crust, preheat the oven to 350 degrees F. Set out a 9-inch tart pan with a removable bottom.
- Mix Up Crust. Add gluten-free Oreos to the bowl of a food processor and crush until the cookies are very fine crumbs. (If you don’t have a food processor, you can put the cookies into a large ziploc bag and crush them with a rolling pin.) Add melted butter and pulse or mix to combine until all the crumbs are evenly coated with butter.
- Pat Into The Pan. Transfer the crumb mixture into the tart pan and use the bottom of a measuring cup or small glass to pat the crust out from the center into an even layer along the bottom and up the sides of the pan.
- Bake Crust. For a crust with better hold, bake 8-10 minutes in the oven. Remove crust and let it cool while you mix up the filling.
Then, Make The Chocolate Filling
- Chop The Chocolate. Use a sharp knife to cut the chocolate into small shards. You don’t want anything too large or thick, or it won’t melt easily. Place chopped chocolate in a heatproof bowl.
- Heat The Cream, Butter, Vanilla & Salt. In a small saucepan, heat cream, butter, vanilla, and salt over medium heat until it’s steaming. (It should be about to bubble, but shouldn’t be boiling or simmering!)
- Melt Chocolate. Pour hot cream mixture over the chopped chocolate and cover for about 1 minute (you can trap the heat in with a dishcloth or cutting board).
- Whisk Ganache. Whisk the chocolate with the cream until it’s smooth and glossy. (If you’re having any trouble getting the mixture smooth, you can microwave it for 15-20 second increments to help finish melting the chocolate or butter)
Assemble The Tart
- Pour The Filling Into The Crust When the filling is smooth, pour it into the prepared tart shell. Use an offset spatula to smooth the filling into a smooth, even layer.
- Chill To Set. Transfer the tart to the refrigerator and chill 1-2 hours, to let the tart filling set completely.
- Top With Raspberries. When you’re ready to serve, top the tart with fresh raspberries, stem side down.
- Garnish & Serve. If desired, sprinkle with powdered sugar or serve with raspberry sauce or fresh mint for garnish. (I like to drizzle each plate with raspberry sauce then place a slice of tart on top.)
Tricks For Pretty Presentation
We eat with our eyes first, so I love to pay a little extra attention to presentation with a pretty dessert like this gluten-free chocolate ganache tart. Here are a few extra garnishes you can use to make your chocolate tart look extra special.
- Dust With Powdered Sugar. A delicate sprinkle of powdered sugar can add one last touch of elegance.
- Try It With Raspberry Sauce. Our Fresh Raspberry Sauce (Raspberry Coulis) adds another layer of raspberry flavor that’s so bright and fresh next to the rich ganache tart filling.
- A Few Mint Leaves. For a pretty pop of color, you can garnish each slice with a sprig of fresh mint or even just 1-2 mint leaves. The bright green looks striking against the rich chocolate and vibrant raspberries.
- Sprinkle With Nuts. I love to add a little crunch sometimes, and some roasted chopped nuts are a great option. Try pistachios or hazelnuts for a beautiful flavor combination!
- Drizzle With Chocolate Sauce. A thin drizzle of chocolate sauce over a slice (or on the plate!) before serving looks beautiful!
- Dollop With Whipped Cream. This tart is fairly rich on its own, but a dollop of fluffy whipped cream can be such a pretty touch! Serve it on top or next to a slice on the plate.
FAQ + Tips And Tricks For The Best Chocolate Tart
DON’T Use Candy Bars. For best results, I recommend high quality baking chocolate, like Trader Joe’s Pound Plus bars, Lindt Baking Chocolate, Guittard Baking Chocolate, Ghirardelli Baking Chocolate, Scharffen Berger baking chocolate, or Valhrona. I don’t recommend candy bars, since they often have added stabilizers which prevent them from melting smoothly. If all you have is chocolate chips, try for high-quality chocolate chips without added stabilizers.
Wash AND Dry The Raspberries before adding them to the top of the tart to avoiding adding water droplets to the ganache filling. (They’ll also hold up better this way!)
More Toppings To Try. If you can’t find berries, you can definitely still garnish this tart in other beautiful ways! Try some flaky sea salt for an elegant finish, or garnish with chopped, roasted nuts (like pistachios, almonds, or hazelnuts). Or, you can even add some more chopped chocolate or mini chocolate chips for garnish!
Can I Make It A Vegan Chocolate Tart? For a dairy-free option, you can substitute coconut cream or full-fat coconut milk for the heavy cream. It’ll add a similar richness, though the flavor will be slightly different. Then, just use vegan butter in the crust and vegan chocolate ganache filling. Oreos are considered vegan!
More Gluten-Free ValentInes Recipes
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