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.
suzi says
I made this yesterday with my granddaughter for her birthday cake. "Not too many macadamias Mimi!!" she warned me. Yeah, is there such a thing? My question is regarding the leftovers. How best to store the leftover piece? Will it freeze alright ? I have to say it is so rich but i added homemade coconut whipped cream and that for us took it right over the edge …so creamy, rich and delicious every bite!!
suzi says
ps thank you!!
Sylvie says
Hi Suzi, I'm so happy to hear you enjoyed it! As for the leftovers, they are best kept in an air-tight container in the fridge and brought back to room temperature before serving.
Paige says
Hi there. I tried this beautiful tart last night for my family and ran into a couple of challenges. First of all the crust was incredibly sticky when I went to press it into the tart pan -- do you have any idea why that might be? Second, my tart didn't set, even after being in the fridge for 4 hours. I'd really like to try this tart again because it's absolutely beautiful and my family has a lot of dietary restrictions (vegan, gluten free) so any insight you have would be so appreciated! Thanks!
Sylvie says
The dough should be wet enough to push around the tart pan easily but not sticky so I'm not sure why yours would be. Maybe cut back a little on the maple syrup and see if that helps. It should set up and be firm after an hour or so. Hope that helps!
Mel says
So yummy! Took it to a dinner party and it was a hit with all the adults and even the kids! 🙂
Sylvie says
I always love hearing that!
Jacqui says
Hi Sylvie, this looks absolutely divine!! I want to make this for a work colleague's birthday next week but will only be able to make it 24 hours in advance. Will the crust go too soft in that time or should it be ok?
Thank you for this beautiful recipe!
Sylvie says
Hi Jacqui, Yes the crust will soften a little once the chocolate filling is added but it should still slice pretty well 24 hours later and won't affect the flavor. I hope you all enjoy it!
Natalie says
This also looks as though it is kosher for Passover - yay! I'll try this out for our seder.
Lauren says
I made this for an office birthday today, and it was a huge hit among a crowd of picky eaters - gluten free, dairy free, avoiding refined sugar, etc.! Just gorgeous for a special occasion, but VERY easy to make - thank you!
Sylvie says
I'm glad to hear that!
Mick Lehr says
This is making me hungry. I will have someone make it for me.
C says
Sounds divine! Did you use canned coconut milk?
Sylvie says
Yes, the full fat kind.
Rachel says
I made this for New Year's Eve this year and it was a big hit! My best friend is sensitive to gluten and loves dark chocolate and macadamia nuts, and since she was hosting the party, I made it with her in mind.
It turned out fabulously and everyone who had a piece loved it. Also, my boyfriend is a sous-chef at a nice restaurant downtown in my city and he brought the leftovers to work for his staff...they all thought he made it and was what they were going to run for dessert that night! He did give me credit for it thankfully, but if trained chefs loved it, it must be good!
Thanks so much for this recipe, I will definitely be making it again 🙂
Rachel says
Also, I used agave syrup instead of maple since that is what I had on hand
Sylvie says
I love hearing that, that's the best kind of compliment! I'm really glad everyone enjoyed it.