Gluten-Free Chocolate Ganache Raspberry Tart
A decadent dessert featuring a buttery almond flour crust filled with whipped chocolate ganache infused with raspberry jam and topped with fresh raspberries. The ganache is whipped to create a light, mousse-like texture that pairs beautifully with the tart raspberries. Perfect for special occasions, dinner parties, or when you want to impress guests with an elegant dessert that balances rich chocolate with bright berry flavors.
Ingredients
- 2 cups almond flour
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened and cut into cubes
- 8 oz dark chocolate, chopped
- ¾ cup heavy cream
- ¼ cup seedless raspberry jam
- 1 ½ cups fresh raspberries
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Combine almond flour, brown sugar, and salt in a medium mixing bowl
- 3
Cut in softened butter with pastry cutter or fingers until dough comes together with small butter bits remaining
- 4
Transfer dough to greased 9-inch tart pan with removable bottom
- 5
Press dough evenly into bottom and up sides of pan using measuring cup or fingers
- 6
Bake in center of oven until golden and firm
- 7
Transfer to wire rack and cool completely
- 8
Microwave heavy cream until steaming
- 9
Add chopped chocolate to hot cream and let stand for 2 minutes
- 10
Stir chocolate mixture until smooth
- 11
Refrigerate ganache until thickened and cooled
- 12
Whip ganache in stand mixer with whisk attachment until lightened in color
- 13
Add raspberry jam and whip until fully incorporated
- 14
Spread whipped ganache onto cooled crust
- 15
Top with fresh raspberries arranged as desired
- 16
Chill in refrigerator before slicing and serving
Tips
Let ganache cool completely before whipping to ensure proper texture and prevent melting
Press tart dough firmly into pan corners to prevent shrinking during baking
Arrange raspberries in concentric circles or patterns for an elegant presentation
Good to Know
Refrigerate covered for up to 3 days
Crust can be made 1 day ahead; ganache can be prepared 4 hours ahead
Serve chilled, slice with sharp knife wiped clean between cuts
Common Mistakes
Don't whip ganache while still warm to avoid breaking
Press crust firmly to prevent cracking during baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, the entire tart can be assembled up to 1 day ahead and stored covered in the refrigerator until ready to serve.
What if my ganache won't whip properly?
Make sure the ganache is completely cooled and thickened before whipping. If too warm, it won't hold peaks.
Can I freeze this tart?
The crust can be frozen for up to 1 month, but the finished tart is best enjoyed fresh within 3 days.