I cringe when I hear the word, tart. It screams high-maintenance fancy, and always involves some finicky pie-type dough and finding a perfectly sized and shaped pan to fit it just right.
I tend to avoid tarts when scrolling through recipes, but with the emergence and more prominent use of almond and other nut flours, it seemed valid to create something simple, useful, and NUTTY for the gluten-free baker world.
A nut-based crust provides an easy-to-handle, tender, protein-packed nest for your favorite fillings, whether they be fruit, custard, or mousse. I know I'm LONG overdue for a chocolate recipe, so why don't we fill our rich, buttery pistachio crust with some chocolate almond mousse?
We have two recipes to accomplish here, but thankfully both are simple and the baking time is short. Let's get mixing, shall we?
Preheat your oven to 350° F.
- 3/4 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 3 tablespoons soft butter
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
Bake the crust for 15 to 20 minutes...
...or until the edges are golden brown. Cool the crust completely before filling it.
And now, to make the smooth, dense mousse to fill this beautiful golden shell!
Start by mixing 1/4 cup confectioners' sugar with 1 teaspoon Instant ClearJel.
Whip the heavy cream to soft peaks, then add the sugar mixture. Continue beating until the cream forms stiff peaks.
Mix 3/4 cup confectioners' sugar with 8 ounces cream cheese, 2 tablespoons softened butter, and 1/2 teaspoon almond extract.
Once they're mixed thoroughly, set the bowl aside.
Melt 2/3 cup bittersweet chocolate in your microwave, or over a double boiler.
Finally, pipe the mousse filling into the baked, cooled shell.
Serve the tart garnished with toasted pistachios or almonds, if you'd like to dress it up a little. A dollop of whipped cream never hurt, either. ; )
Such decadence. No gluten. No flour. Tons of protein. And yes, most importantly for so many – IT'S CHOCOLATE!
Please read, bake, and review our recipe for Gluten-Free Nut-Crusted Chocolate Mousse Tart.
Print just the recipe.