Gluten Free Chocolate Orange Tart

This gluten free chocolate orange tart is one of my favorite desserts to make. It looks fancy, tastes incredible, and is actually pretty simple to put together.

The combination of rich dark chocolate and fresh orange zest is just perfect. It’s one of those flavor pairings that always works, and in a tart like this, it really shines.

The crust is made with almond flour and cocoa powder, so it’s naturally gluten free. No weird substitutes or hard to find ingredients needed.

The filling is smooth, creamy, and almost like a truffle in tart form. Once it sets, you get this beautiful, silky texture that melts in your mouth.

Whether you eat gluten free or just want a really good dessert, this one is worth trying. It’s the kind of tart that everyone at the table will enjoy, no matter their diet.

Why You’ll Love This Recipe

Chocolate and Orange Is a Classic Combo – There’s a reason chocolate and orange have been paired together for decades. The bright citrus zest cuts through the rich dark chocolate filling in a way that’s honestly hard to stop eating.

Naturally Gluten Free – This tart doesn’t use any flour substitutes or weird gluten free blends that taste off. The crust is made with almond flour and cocoa powder, so it’s naturally gluten free without any compromise on flavor or texture.

No Baking Skills Required – You don’t need to be a pastry chef to nail this one. If you can melt chocolate and press a crust into a pan, you can make this tart look like a total showstopper.

The Crust Is Unreal – Almond flour mixed with cocoa powder, butter, and maple syrup creates a nutty, chocolatey crust that honestly steals the show. It’s rich and crumbly in the best way possible, and it pairs perfectly with the creamy filling on top.

Ingredients

For the Crust

• 1.5 cups Almond Flour
• 1/4 cup Cocoa Powder
• 1/4 cup Melted Butter
• 2 tbsp Maple Syrup

For the Filling

• 1.5 cups Heavy Cream
• 12 oz High Quality Dark Chocolate
• 1 tbsp Orange Zest
• 1 tsp Vanilla Extract
• 1 pinch Sea Salt

How to Make

Step 1

Preheat the oven to 350F. In a bowl, mix the almond flour, cocoa powder, melted butter, and maple syrup until a dark, crumbly dough forms.

Step 2

Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then remove and let cool completely.

Step 3

Finely chop the high quality dark chocolate and place it into a heat-safe glass bowl.

Step 4

In a small saucepan, bring the heavy cream just to a gentle simmer, then immediately pour it over the chopped chocolate. Let it sit undisturbed for 5 minutes.

Step 5

Gently whisk the cream and chocolate together starting from the center until a glossy, dark ganache forms.

Step 6

Stir the fresh orange zest, vanilla extract, and sea salt into the chocolate ganache.

Step 7

Pour the rich filling into the cooled chocolate almond crust. Chill in the refrigerator for at least 4 hours until fully set before serving.

Helpful Tips

Press the Crust Firmly and Evenly

When you press the crust into the tart pan, really push it down hard with the bottom of a flat measuring cup or the back of a spoon. If you just use your fingers lightly, you’ll end up with a crust that crumbles apart the second you try to slice the tart.

Pay extra attention to the corners where the bottom meets the sides. That spot tends to end up too thick if you’re not careful, and the edges at the top tend to end up too thin.

You want an even layer everywhere so the whole crust bakes at the same rate and holds together when you remove the tart from the pan.

Let the Crust Cool Completely

After the crust comes out of the oven, let it cool all the way down to room temperature before you pour the ganache in. This usually takes about 30 minutes.

If the crust is still warm when the filling goes in, the ganache won’t set properly and the texture will be off. A warm crust can also cause the butter in the base to soften again, making the whole thing greasy and fragile.

If you want to speed things up, you can pop the baked crust in the fridge for about 15 minutes once it’s no longer hot to the touch.

Chop the Chocolate Very Fine

Don’t just break the chocolate into big chunks and hope the hot cream melts it all. Take the time to chop it into small, roughly even pieces so every bit melts at the same speed.

If you leave large pieces in there, some of the chocolate won’t fully melt during the 5 minutes it sits with the cream. You’ll end up whisking and whisking, and you might still find little solid bits in your ganache.

You Might Also Like

• Gluten Free Chocolate Hazelnut Tart
• Gluten Free Dark Chocolate Sea Salt Truffles
• Gluten Free Molten Lava Cakes
• Gluten Free Chocolate Mousse
• Gluten Free Millionaire Shortbread Bars

Frequently Asked Questions

How long does this chocolate orange tart need to set before serving?

The filling needs at least 2-3 hours in the fridge to firm up properly. If you cut into it too early, the ganache will be soft and runny instead of smooth and sliceable.

For the best results, make it the night before and let it set overnight. This gives the filling time to become perfectly silky and firm.