A Coconut-Chocolate Almond Tart That Is Gluten Free

This is my new favorite tart.  I’m a sucker for anything with coconut.  This rich, decadent tart does not disappoint.  Plus, it’s gluten-free and can be made dairy-free as well!  I have already blogged about how fond I am of tarts: you may have seen the sweet potato tart recipe I shared around Thanksgiving and the French apple tart I blogged about recently.

Tarts are dainty desserts that always remind me of France, no matter where I eat them.   For this recipe, I was inspired to make a gluten-free tart and so I prepared this using almond flour.  (For those who celebrate, I think this is a perfect dessert for Passover.)  I also opted for non-dairy coconut milk instead of whole milk, which allows you to get a wonderfully rich, flavorful, nutty crust and irresistible filling.

Gluten-free and dairy-free diets are more common than ever.  Many people are opting into what is often referred to as “the anti-inflammatory diet.”  For those who do not know anyone who has gone gluten-free, it means avoiding foods prepared with things like wheat, and barley and why.  Avoiding gluten entirely can be tricky, however, as it can be hidden in items like sausages and deli meats.

Almond flour—which is just ground whole almonds, with the skins removed—is a wonderful item that I have been baking with for years. More costly than all-purpose flour, it is high in fiber and low in carbohydrates and can be a great flavor and texture enhancer in baked goods. Lots of brands out there, but I love Bob’s Red Mill.

If you are Jewish, almond flour is also a great flour alternative to use during Passover. In this recipe, I used a combination of semisweet and bitter-sweet chocolate.  But if you are dairy-free, you can easily replace the bittersweet chocolate (which commonly contains dairy) with 100% semisweet instead.  Scharffen Berger, makes a great semisweet baking chocolate that is 100% dairy free.

I have a lot of friends who love coconut, so this recipe should hit the spot for them.  I have added shredded coconut to the crust as well as big pieces of unsweetened coconut chip on top.  I tossed in some pistachios and almonds as well to further enhance the nutty flavor, balance the texture, and break up that rich, chocolatey tart filling.  I opted to finish this with some flaky finishing salt, and I think this is delicious.