Make a beginner-friendly gluten-free chocolate tart with a simple press-in almond flour crust and smooth coconut milk chocolate ganache. Optional toasted coconut and macadamia topping, or enjoy the tart on its own.
Easy Gluten-Free Chocolate Tart 🍫
This gluten-free chocolate tart is approachable, simple to make, and naturally gluten-free. With a tender press-in almond flour crust and a smooth coconut milk chocolate ganache, even beginner bakers can create a dessert that looks elegant.
A toasted coconut and macadamia topping adds texture if you like, but the tart is delicious on its own; perfect for dessert, special occasions, or a simple chocolate treat at home.
Why This Gluten-Free Chocolate Tart Works
Many people find tarts intimidating, but this recipe is beginner-friendly:
- The press-in crust requires no rolling or fancy shaping.
- The coconut milk ganache is a simple pour-in step and sets without eggs or complicated techniques.
- Optional toasted coconut and macadamias add crunch but are entirely optional.
- Naturally gluten-free and dairy-free.
Even if you’ve never made a tart before, this recipe is forgiving and approachable.
Ingredients Notes 🧾
Tart Crust
- Almond flour forms a tender, naturally gluten-free base.
- Coconut adds subtle flavor and texture.
- Sweetened and held together with a bit of maple syrup and coconut oil.
Coconut Milk Ganache
- Good-quality bittersweet or dark chocolate makes a smooth, flavorful filling.
- Full-fat coconut milk creates a creamy, firm ganache without dairy.
- Vanilla extract and a pinch of salt enhance the chocolate flavor.
Optional Topping
- Toasted coconut flakes and chopped macadamia nuts for crunch and visual appeal.
- This step can be skipped entirely, the tart is also great on its own!
Tip: This recipe is beginner-friendly. The crust presses easily into the pan, and the ganache is a one-bowl pour-in step.
How to Make a Gluten-Free Chocolate Tart
Make the Tart Shell
- Mix almond flour, shredded coconut, and a pinch of salt.
- Add melted coconut oil and maple syrup; combine until it forms a crumbly, clumpable dough.
- Press into a greased tart pan, up the sides and across the bottom.
- Bake until lightly golden and firm, then cool completely.
Make the Ganache
- Heat coconut milk until steaming.
- Pour over chopped chocolate and let stand briefly.
- Stir until smooth and creamy, then mix in vanilla extract.
Assemble the Tart
- Pour the ganache into the cooled tart shell.
- Sprinkle with toasted coconut and macadamias if desired.
- Chill until set before slicing.
Tip: Let the tart set fully in the fridge for clean slices.
Variations & Topping Ideas 🍓🥥
This tart is a versatile base — you can easily switch up toppings:
- Fresh berries: Strawberries, raspberries, or blueberries add brightness and natural sweetness.
- Whipped cream: Lightly sweetened or coconut whipped cream for a dairy-free option.
- Nuts: Try toasted hazelnuts, almonds, or pecans for extra crunch.
- Chocolate drizzle: Drizzle with melted dark chocolate for added visual appeal.
- Citrus zest: A bit of orange zest mixed into the ganache enhances the chocolate flavor.
- Sea salt or cocoa nibs to top: Adds texture and a subtle flavor contrast.
Tip: Keep toppings simple — just a few berries or a sprinkle of nuts is enough to make the tart look polished.
Tips for a Beginner-Friendly Tart 💡
- Press-in crust is forgiving: No rolling or pie weights needed.
- Cool crust before ganache: Prevents melting and keeps the crust firm.
- Ganache is easy: Simply melt and pour
- Optional topping: Skip it for simplicity or toast lightly for extra flavor and texture.
Serving Suggestions
- Serve plain or with whipped cream (dairy-free if desired) and fresh berries on the side.
- Works for casual desserts or dinner parties.
FAQ ❓
Do I need a tart pan?
A removable-bottom tart pan is ideal for easy slicing and serving, but a small pie dish or springform pan works too.
Can I make this tart dairy-free?
Yes! The recipe already uses coconut milk and coconut oil. Just make sure to use a dairy-free chocolate.
Can I skip the coconut or macadamia topping?
Absolutely. The tart is tasty on its own, the topping is optional.
How long does it last?
Store in the refrigerator for up to 4 days. Slice with a sharp knife for clean pieces.
Can I make it ahead?
Yes! Chill and store in the fridge until needed.
Wrap Up
This gluten-free chocolate tart is approachable, beginner-friendly, and naturally gluten-free. With a simple press-in crust and creamy coconut milk ganache, anyone can make a tart that looks impressive without complicated techniques. Optional toasted coconut and macadamias add an extra layer of flavor, but the chocolate tart is delicious on its own. Enjoy it for dessert, entertaining, or a simple chocolate treat.
More Tart Recipes:
Gluten-Free Chocolate Tart
This easy gluten-free chocolate tart features a simple press-in almond flour crust and creamy coconut milk ganache. Perfect for beginners, with optional coconut and macadamia topping.
Ingredients
For the Crust
- ½ cup/40g unsweetened shredded coconut
- 1 ½ cups/190g almond flour
- 2 Tablespoons/ 30g coconut oil
- ¼ tsp fine sea salt
- 2 Tablespoons/30 g maple syrup
For the Coconut Milk Ganache
- 1 cup/ 240ml full fat coconut milk
- 12 oz/280g dark chocolate, finely chopped (or use baking wafers)
- 1 teaspoon vanilla extract
For the Optional Topping
- ¼ cup/20g unsweetened coconut flakes
- ¼ cup/34g raw macadamia nuts, coarsely chopped
- A pinch of sea salt
Instructions
Make Tart Shell:
- Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
Make the Optional Topping:
- Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
Make Ganache:
- Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a simmer. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract.
Assemble Tart:
- Pour chocolate into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 380Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 1mgSodium: 67mgCarbohydrates: 16gFiber: 7gSugar: 3gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Lexan says
Does the maple syrup in the crust do anything but sweeten it? I would like to make this for my pot luck Thanksgiving celebration, but I would rather highlight the ganache instead of the crust. Can I omit the maple?
Sylvie says
The maple adds a very subtle sweetness to the crust that honestly doesn't detract from the richness of the ganache. If you were to omit it the crust would taste more like that of a savory tart or pie and would in my opinion wouldn't be quite right for a dessert. Hope that helps!
Roxana | Roxana's Home Baking says
Hi Sylvie,
Thanks you so much for the recipe. I love anything chocolate ganache and no, I do not need a reason to make this tart over and over again!
Just like I tell everyone - gluten free, vegan, no sugar - practically guilt free!!
jules says
this is absolutely beautiful...i will have to make this soon
Olga says
This is a fantastic recipe for a winner of a chocolate tart/cake using very good healthy ingredients. I have made this twice and look forward to making it many many times in the future. The result is a very rich creamy truffly chocolate density with all the ingredients in full complement with each other.
The first time I didn't have the nuts so I subbed in finely chopped candied citrus peels (homemade by me 🙂 and my bf loved the intensity of the chocolate sooooo much that I made it again for his birthday, as his birthday cake (his 12-year old loved it, his 9-year old was overwhelmed -- which is really funny cause the younger boy is usually the chocolate fiend). My second attempt I followed the recipe exactly, except I soaked the macadamias for 12 hours and then toasted them -- killer delicious. I made my own coconut milk from dessicated coconut. My almond flour is Bob's Red Mill. Not owning any springform pans, both times I used a glass dish -- the first time a glass tart pan and the second time a glass pie plate. The crust didn't come out very easily, had to carefully cut and scrape it out with a knife, which is no big deal. I went very liberal with the coarse sea salt, which makes this a very sophisticated desert. I must sing high praise to this recipe and the recipe-innovator. Kudos!!!!
Sylvie says
That's wonderful, I'm so glad you all enjoyed it!
Sia N says
Madly in love with this recipe. I am going to make it for a friends party tomorrow. Go Paleo!
Rosie @ Blueberry Kitchen says
Wow your tart looks amazing! I'm so impressed with the ingredients list too!
Asha says
It is taking all my willpower not to feign sickness/ walk out of the office/ go home/ start baking this. I even have all of the ingredients. As you say, who would be without a cupboard staple of dark chocolate? Hurry up weekend. I need you.
zerrin says
This tart is adorable! Dark chocolate is a perfect choice! I generally prefer fruit tarts, but this one looks so tempting! The topping turns it into a star of any occasion to celebrate! Definitely a must try recipe for me!