Gluten Free No Bake Raspberry Chocolate Tart

Published: April 26, 2017 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 7 Minutes

Serves 8

Gluten Free No Bake Raspberry Chocolate Tart

Average Rating: 5 | Rated By: 5 users

Here is a delectable gluten free dessert that doesn’t need baking. This exceptional dessert may look complicated but takes only minutes to prepare. Nothing tastes better than raspberries smothered with chocolate. In this raspberry chocolate tart, the crust is made with hazelnut flour making this a grain-free dessert. This gem of a tart can also be served frozen

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Ingredients

CRUST

1 ¾ cups GF hazelnut flour (you can also use almond flour)

¼ cup pure cocoa powder

1/3 cup unsalted butter or coconut oil, melted

2 Tbsp. pure maple syrup

FILLING

4 cups fresh or frozen raspberries (600 g)

¾ cup raw turbinado sugar

2 Tbsp. GF tapioca starch

8 oz. GF dark chocolate chips or GF chocolate bar roughly chopped

¼ cup whipping cream or coconut cream, room temperature

Raspberries and fresh mint for garnish (optional)

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Instructions

Lightly grease a 10-inch tart pan with a removable bottom with butter or coconut oil

In a bowl, mix crust ingredients. Firmly press into the tart pan. Set aside

Toss raspberries with turbinado sugar and tapioca, then place in a saucepan and cook over medium heat until the sauce starts to bubble and thickens. About 7 minutes. You can also use fresh raspberries

Remove sauce from the stove add chocolate and stir until chocolate is completely melted. Add cream and stir to combine

Pour the filling into prepared crust, top with raspberries and cover with plastic wrap. Refrigerate overnight. The tart will keep for up to 7 days in an airtight container when refrigerated

Note: This tart is also wonderful when frozen

2 Responses to Gluten Free No Bake Raspberry Chocolate Tart

[email protected] May 11, 2020

Will garbanzo bean (chick pea) flour work, or is it too fine? I am allergic to nuts, but can use seed or bean flours.
- Kristina May 12, 2020
  
  no, I would not use garbanzo bean flour. Since this is a no bake cake it has to have the nut flour. The only other option you may try is coconut flour. But, coconut flour is very absorbent so you would have to use less, maybe only 1 1/3 cups. But to be honest, I have not tried to make it with coconut flour so I don’t know if it will work. sorry

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