Gluten-Free Chocolate Tart with Pastry Crust

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, plus more for rolling, powdered sugar, for the crust, xanthan gum. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 1/4 cups gluten-free all-purpose flour blend (about 175 g), plus more for rolling Shop
• 1/4 cup powdered sugar, for the crust Shop
• 1/4 tsp xanthan gum (skip if your blend already contains it) Shop
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk, for the crust
• 1-2 tbsp ice water
• 8 oz bittersweet chocolate (60-70%), finely chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp granulated sugar Shop
• 1/8 tsp salt, for the filling
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract Shop

Instructions

1. 1 For the crust, pulse the gluten-free flour blend, powdered sugar, xanthan gum (if using) and salt in a food processor. Add the cold butter and pulse until it looks like coarse crumbs. Add the egg yolk and 1 tbsp ice water and pulse until the dough clumps, adding more water a teaspoon at a time only if needed. Flatten into a disc, wrap and chill for 30 minutes.
2. 2 Roll the dough between two sheets of parchment into an 11-inch round. Peel off the top sheet, flip the dough into a 9-inch tart pan with a removable bottom, and press it into the corners and up the sides. Patch any cracks with scraps and trim the top. Freeze for 15 minutes.
3. 3 Preheat the oven to 375°F (190°C). Line the frozen crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and paper and bake for 8-10 minutes more, until golden all over. Lower the oven to 300°F (150°C).
4. 4 Heat the cream, milk, sugar and salt until steaming. Pour over the chocolate, wait 2 minutes and whisk until smooth. Whisk in the eggs and vanilla gently, so you do not whip in air.
5. 5 Set the baked crust on a baking sheet and pour in the filling. Bake at 300°F for 18-22 minutes, until the edges are set and the center still wobbles slightly, like set jelly.
6. 6 Cool on a rack for 1 hour, then chill for at least 1 hour before slicing. Serve with lightly whipped cream.

Tips & Notes

• Bake the chocolate tart filling low and slow at 300°F and pull it while the center still wobbles. It sets as it cools, and a hot oven makes it crack and turn grainy.
• Bake the crust until it is golden all the way across the bottom before filling. A pale crust turns soft under the chocolate custard.
• Slice the chocolate tart with a knife dipped in hot water and wiped dry between cuts for clean, glossy slices.

Common questions