Gluten Free Tarte au Chocolat

Total time2 hr 55 min

Prep time30 min

Cook time25 min

Deep, glossy dark chocolate ganache fills a crisp, buttery-tasting tart shell in this one, and the contrast between the two is what makes it so memorable. The filling comes together with melted 70% cacao, cream, and a beaten egg for that silky, custard-like set, baked just until the center holds a soft, gentle wobble. A short chill firms everything into clean, sliceable wedges with a shine that looks like it came from a Parisian pâtisserie case. A scattering of flaky sea salt right before serving cuts through the richness and makes every bite pop. It's an elegant, make-ahead dessert that works beautifully for a gluten free table without sacrificing that shattering, tender crust or the dense, truffle-like center chocolate lovers want.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp powdered sugar
¼ tsp fine salt
½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
1 large egg yolk
2 tbsp ice water

For the filling

7 oz dark chocolate (70% cacao), finely chopped
1 cup heavy cream
2 tbsp whole milk
2 tbsp unsalted butter, cut into small pieces, room temperature
1 large egg, lightly beaten, room temperature

For serving

1 tsp flaky sea salt (optional)

Instructions

1
Whisk together the flour, powdered sugar, and fine salt in a large bowl. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining.
2
Stir together the egg yolk and ice water in a small bowl, then drizzle over the flour mixture. Toss with a fork until the dough just begins to clump together — it should hold when pressed but not feel wet or sticky. If it seems dry, add ice water 1 tsp at a time.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!