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Gluten-Free Flourless Chocolate Tart With Pistachio Crust

Lusciously dark chocolate filling and a colorful pistachio crust make this chocolate tart a dessert that not only might be the best thing you ever tasted, but the prettiest thing you've ever made.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: chocolate recipes, chocolate tart recipe, gluten-free chocolate tart, gluten-free dessert, gluten-free dinner recipe
Author: K.C. Cornwell


For the crust:

  • 12 ounces raw shelled pistachios
  • 1/4 cup sugar
  • 1/8 tsp Kosher salt
  • 1 egg
  • 2 tbsp (1 ounce) melted butter

For the filling:

  • 12 ounces dark chocolate chips
  • 1/8 tsp Kosher salt
  • 1/2 tsp espresso powder
  • 1 tsp GF vanilla bean paste or extract
  • 1 egg
  • 1 cup heavy cream or canned coconut cream
  • Directions


Prepare the crust:

  • Preheat oven to 350 degrees
  • Spray an 8-inch fluted tart pan with gluten-free pan spray and line with a parchment paper circle. Set aside.
  • Place the pistachios in the bowl of a food processor and pulse until the nuts are a fine meal. Add sugar and salt, pulse to combine. Add the egg and butter and pulse until the dough begins to form a ball.
  • Press the dough into the prepared tart pan and bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare the filling.

Prepare the filling:

  • Pour the chocolate chips into a blender and add salt, espresso powder, vanilla and the egg. Pulse the blender to mix the egg throughout the chocolate. Warm the cream in the microwave 30 seconds at a time, until quite hot but not scalded. While blending, pour the cream in a thin stream through the pour spout in the blender lid until it’s all added. Scrape down the sides and blend another few seconds, or until smooth.
  • Immediately pour the filling into the crust and smooth the top. Refrigerate for at least two hours, and serve.