A gluten-free, whole-grain crust and a rich filling make this Double Chocolate Tart as wholesome yet decadent as can be.
The Food: Gluten-Free Double Chocolate Tart
Adapted from one of my favorite cookbooks, Alternative Baker, this double chocolate tart is a rich, decadent dessert that celebrates the beginning of the berry season with its garnishes. Almond flour and oat flour yield a whole-grain, gluten-free dessert that still satisfies the sweet tooth. If you don’t have a rectangular pan, bake this double chocolate tart as a 9-inch round, and your dessert will still steal the show.
The Personal: Why I Bake
We’d all been looking forward to taking in the verdure of late spring, but what was meant to be a garden party quickly became a dining room table party as the rain loomed on the forecast. The evening was sultry, gray, and wet, but the table was warm, lively, and bright.
Perhaps it was Ron’s stiff Manhattans (“Manhattan” being what he called a full glass of whiskey), or the subtle sweetness of the reds, but our dinner talk encompassed honesty on topics like body image, self-love, coming out, accepting a child as he was, and the secrets of long relationships (including some rather saucy pieces of advice).
I’ve been feeling off track lately, a little lost after certain whirlwinds, but the shared table felt like a trusty compass. Its arrow pointed firmly to what matters: the love in my life, the support, the exchange, the opening. When I look at the dusting of powdered sugar, the vibrant berries, and the sprigs of mint on this double chocolate tart, my heart feels embraced. That is the hope of each baking endeavor, and the memory I aim to preserve with each photo.
The Fluff / Julep & Maple’s Corner: Summer Nights
From a quiet night on the patio, trying to soak up the summer. Maple’s bitty legs have been sprouting, and Julep has been ever patient with her pesky little sister. They remind me to reject a scarcity mindset, that love is exponential, even if it does mean cleaning up the occasional late-night accident. 🙂
You Might Also Like: Multigrain Pancakes with Raspberry Jalapeño Syrup
If the raspberries in this tart strike your fancy, you might also like this spicy meets sweet take on my multigrain pancake mix featured in my book, The Gluten-Free Grains Cookbook. Don’t forget the rum-spiked whipped cream (which could pair well with the Double Chocolate Tart too) for a little more tropical island flavoring. It’s like a vacation in each brunch bite.
Double Chocolate Tart with Fresh Berries & Mint
- 1 cup (92 g) oat flour
- 1/2 cup (60 g) blanched almond flour
- 1/2 cup (45 g) raw cacao powder
- 2 Tablespoons (12 g) tapioca flour
- 1/4 cup (50 g) organic granulated cane sugar
- 1/4 teaspoon fine sea salt
- 6 Tablespoons (85 g) cold butter, diced into 1/2” cubes
- 1 teaspoon dark rum (or substitute vanilla extract)
- 1 ½ ounces dark chocolate, finely chopped or in chip form
- 6 oz bittersweet chocolate, chopped
- 1 ¼ cups heavy cream
- 3 Tbs honey
- ⅛ teaspoon fine sea salt
- 1 large egg
- Fresh Mint
- Fresh berries
- Powdered sugar
- Chocolate curls
- Homemade whipped cream (optional)
- vanilla ice cream (optional)
For the Crust:
- Position a rack in the center of the oven and preheat to 350ºF.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the oat flour, almond flour, cacao powder, tapioca starch, sugar, and salt.
- Scatter the butter pieces over the top and drizzle with the dark rum. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3–5 minutes. (It may seem dry at first, but it will form a dough.)
- Dump about half of the crumbs into a 5x13-inch rectangular loose-bottom tart pan (or 9-inch round tart pan) and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom.
- Place the pan on a rimmed baking sheet to catch any drips and bake until slightly puffed and firm to the touch, 20-25 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
For the Filling:
- Place the chocolate in a medium-sized bowl.
- In a small, heavy-bottomed saucepan set over medium heat, heat the cream with the honey until boiling, the honey dissolves, and the mixture is hot and steamy, then pour it over the chocolate. Let sit for 1 minute, then whisk gently until very smooth.
- Whisk in the egg, then pour the filling into the hot crust and carefully transfer to the oven.
- Bake the tart until the filling quivers gently in the center when you give it a jostle, and the edges are just set, 10-20 minutes. Let the tart cool completely, then chill until firm, 1-2 hours, and up to 1 day.
To Garnish & Serve:
- Arrange fresh berries, mint, and chocolate curls as inspired. Sprinkle it with powdered sugar. Serve with a heaping scoop of homemade whipped cream or vanilla ice cream.