I bake gluten-free way more than you'd think — mostly because one of my closest friends can't have gluten, and I want her to actually enjoy dessert when she comes over. This chocolate almond-flour tart crust is one of those rare gluten-free recipes that tastes like it was always meant to be gluten-free. It rolls out beautifully (which is honestly shocking for a gluten-free dough), holds its shape, and bakes into a crisp, chocolatey shell without cracking apart. If you're into gluten-free baking that still feels indulgent, you should also check out my Peppermint Chocolate Protein Cupcakes — they're rich, festive, and completely flourless.
Why You'll Love This
• No pie weights, no guesswork
• Naturally gluten-free and low-carb
• Bakes evenly and stays crisp
• Works with no-bake and baked fillings
• Quick—10 minutes of work, 12 minutes in the oven
My Take
GF crusts can be finicky, crumbly, or greasy. This one actually isn't. It presses in cleanly, bakes flat, and slices without exploding. The almond flour gives it this naturally nutty, brownie-adjacent flavor that people go crazy for. And if you use the silicone mold I'm linking below, the crust literally pops out clean.
Favorite Equipment
Silicone Tart Mold — This is the mold I use!
It solves half the problems people have with tart shells. It keeps the crust from puffing, helps it bake evenly, and you can flex it just enough to release the crust cleanly without cracking. Traditional metal tart pans work, but silicone is a big upgrade.
Ingredients
130 g almond flour
35 g cocoa powder
3 tbsp monk fruit sweetener or sugar
Pinch of salt
1 large egg yolk
45 g softened butter or shortening
1 tbsp cold water, only if needed
How to Make a Gluten-Free Chocolate Tart Crust
1. Preheat the oven
Set the oven to 350°F (175°C). If you're using metal, line the bottom with parchment. Silicone doesn't need lining.
Pro Tip: Silicone molds help the dough stay level and prevent bubbling during baking.
2. Mix the dry ingredients
Whisk almond flour, cocoa powder, sweetener, and salt until everything is evenly combined.
Pro Tip: Break up almond-flour clumps now — if not, you'll get uneven patches in the baked crust.
3. Add the butter and yolk
Use a fork or pastry cutter to crumble the butter and egg yolk into the dry mixture until it looks like soft, damp sand.
Pro Tip: Don't overwork almond flour — it can get oily fast.
4. Adjust texture if needed
If the dough won't hold together when squeezed, add cold water a teaspoon at a time. Most of the time you won't need the full tablespoon.
Pro Tip: Stop adding water the second it holds; too much creates a gummy texture.
5. Roll and lay into the mold
Lightly flour a sheet of parchment and roll the dough into a circle about ⅛-inch thick. Slide the parchment and dough into the fridge for 5–10 minutes to firm up, then carefully invert the dough into the tart pan. Ease it into the edges and trim any excess. Patch cracks as needed — almond-flour dough is delicate, but it comes together easily.
Pro Tip: With silicone, lift and flex the edges slightly as you press — it helps the dough settle flat.
6. Dock and bake
Prick the bottom with a fork, then bake for 10–12 minutes until the surface looks dry instead of shiny.
7. Cool completely
The crust will feel soft right out of the oven — it firms up as it cools.
Notes
• Chill before adding no-bake fillings for a cleaner cut.
• Swap monk fruit for regular sugar if you want a more traditional crust.
• Add ¼ tsp espresso powder for a deeper chocolate flavor.
• Works with any filling—custard, ganache, whipped cream, fruit curd, etc.
FAQ
Does this crust get soggy?
Not really. Almond flour holds up better than wheat to moisture. Chill it first for extra insurance.
Can I make this dairy-free?
Use softened coconut oil or vegan butter. Texture stays nearly identical.
Can I make this without cocoa?
Yes — add 2 extra tablespoons of almond flour to replace the cocoa.
Can I freeze this crust?
Yes, baked or unbaked. Freeze up to 2 months. Thaw before using.
Why silicone over metal?
Metal works, but silicone eliminates cracking, shrinking, and sticking — especially for gluten-free doughs.
Low-Carb Gluten-Free Chocolate Tart Crust
Ingredients
- 130 g almond flour
- 35 g unsweetened cocoa powder
- 3 tbsp monk fruit sweetener or sugar
- Pinch salt
- 1 large egg yolk
- 45 g unsalted butter or shortening, softened
- 1 tbsp cold water only if needed
Equipment
Method
- Preheat oven to 350°F (175°C). Line bottom of a 9-inch tart pan with parchment if desired.
- Whisk almond flour, cocoa powder, sweetener, and salt in a mixing bowl, breaking up any clumps.
- Add softened butter and egg yolk. Mix with a fork or pastry cutter until a soft, crumbly dough forms.
- If dough is too dry to hold together, add cold water a teaspoon at a time until it presses together.
- Wrap the dough in plastic wrap and chill for 10 min.
- Roll the dough to about 1/8 inch thick. Lay in the tart pan. Patch cracks as needed.
- Prick base with a fork. Bake 10–12 minutes until surface looks matte and dry.
- Cool completely in the pan. Crust firms as it cools.
Nutrition
Video
@bakedlean Chocolate tart with a cranberry curd. Devine.
♬ original sound – Tiff | az dirt bike life🏜️🏍️
Notes
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2 responses to “Gluten-Free Chocolate Tart Crust (Almond Flour Tart Shell)”
Great GF option
I had this the other day and I really couldn't notice any difference without the gluten.
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