Gluten free Chocolate Tart with Graham Cracker Crust is a simple yet impressive dessert that's dairy free too! Perfect for entertaining.
I simply cannot believe that Mother’s Day is right around the corner! This year will be especially sweet as I get to celebrate being a Mom to not one, but two perfect peanuts. These boys make me so proud.
And tired…but so proud! And also very tired…
Which is why this Mama’s going to kick her feet up and enjoy a slice or seven of Chocolate Tart with Graham Cracker Crust this Mother’s Day – who’s with me?!
Here’s what you need to know about this chocolate tart – it’s so stinking easy.
I tested the recipe three times and had it memorized by the second attempt. It’s also incredibly decadent tasting but there is NO cream nor butter in the chocolate filling (though I can’t say the same for the freshly whipped cream dolloped on top which I forbid you to skip!) The crust, which is just a mixture of crushed graham crackers and sliced almonds, is the perfect, crispy contrast to the thick, ganache-like layer of chocolate slathered on top.
This chocolate tart takes like, 15 minutes of active cooking time total, and is make ahead so you can prepare the day before your occasion (nudge, nudge – Mother’s Day!) then serve after lunch or dinner and look like a total rock star.
Start by making the Graham Cracker-Almond Crust. To a food processor, add sliced almonds to a food processor then process until they’re fine crumbs, 1-2 minutes.
Add the processed almonds to a mixing bowl with gluten-free graham cracker crumbs (I made my own using Kinnikinnick graham crackers,) and sugar then mix to combine. Drizzle in melted butter or vegan butter then mix to combine.
Pour the mixture into a 9″ pie pan or tart pan them press firmly and evenly into the bottom and slightly up the sides. Prick the bottom with a fork all over then bake at 350 degrees for 8-10 minutes, or until the crust is golden brown. Set aside to cool.
Next stop – chocolate filling! To a mixing bowl add egg yolks, sugar, cornstarch, and unsweetened cocoa powder then whisk to combine.
In a small saucepan, heat milk (any kind – I use unsweetened almond milk,) until it just begins to simmer then slowly pour half the milk into the egg yolk mixture while whisking vigorously.
Turn the heat down to low then pour that mixture back into the saucepan while whisking, and then switch to a spatula and cook until the mixture thickens – about 1 minute.
Last step is to strain the filling through a fine mesh sieve set atop a bowl containing dark chocolate chips, semi-sweet chocolate chips, and vanilla extract then stir until smooth. That’s a wrap on the chocolate filling!
Scoop the filling into the baked pie crust then smooth the top and let the tart sit at room temperature for 10 minutes. Finally, cover with saran wrap then refrigerate overnight.
When it’s time to eat, slice, plate, then top with lots of homemade whipped cream (see the “notes” section in the recipe card for my 3-ingredient recipe – you’ll never go back to store bought!) and lots of fresh berries.
Glass of bubbly optional, but recommend, for pairing with this unbelievably easy and decadent-tasting Chocolate Tart with Graham Cracker-Almond Crust. I hope you love and savor every single bite! Enjoy!
Ingredients
For the Graham Cracker Crust:
- 1 cup gluten free graham cracker crumbs
- heaping 1/2 cup sliced almonds
- 2 Tablespoons sugar
- 1/4 cup butter or vegan butter, melted then slightly cooled
For the Chocolate Filling:
- 3 large egg yolks
- 1/4 cup sugar
- 1 Tablespoon + 1/2 teaspoon cornstarch
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup milk, any kind, I use unsweetened almond milk
- 3 oz dark chocolate chips
- 1-1/2 oz semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Toppings: whipped cream, fresh berries
Directions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees. Add sliced almonds to a food processor then process into fine crumbs. Add to a medium-sized bowl with graham cracker crumbs and sugar then mix well to combine. Add butter then mix well to combine. Pour mixture into a 9" pie pan or tart pan then press into an even layer on the bottom and slightly up the sides. Poke the bottom with a fork then bake for 8-10 minutes or until golden brown. If crust has puffed up too much in the center after baking, use the bottom of a measuring cup to gently press it back down. Set aside to cool.
For the Chocolate Filling:
- Add chocolate chips and vanilla to a medium-sized bowl then place a fine mesh sieve on top and set aside. Add egg yolks, sugar, cornstarch, and cocoa powder to another medium-sized bowl then whisk until smooth. Heat milk in a small saucepan over medium heat until it just starts to simmer then pour half of it into the egg yolk mixture while whisking vigorously. Turn the heat to low then pour the egg yolk/milk mixture back into the saucepan and whisk to combine. Switch to a spatula then cook until filling has thickened, 1 minute.
- Pour filling into the fine mesh sieve set atop the bowl of chocolate chips then press with a spatula to strain out any pieces of cooked egg. Stir until chocolate chips have melted then pour filling into the crust and smooth the top. Let cool for 10 minutes at room temperature then cover with saran wrap and chill overnight. Slice then serve with whipped cream and berries if desired.
Notes
- Easy homemade whipped cream: add 1 cup heavy whipping cream and 1/2 teaspoon vanilla to a chilled bowl then start whipping on low speed. Gradually add 2 Tablespoons powdered sugar then increase speed to high and whip until soft peaks have formed.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this for Mother’s Day and it was a big hit!! Thanks so much for creating this recipe!
So glad to hear it, Kristi! I hope you all had a lovely day!
Have you ever tried this with only dark chocolate? I have moved to mainly liking dark chocolate so worried I won’t ‘love’ it with the milk chocolate in it. Although it does sound amazing!
Hi Ellen! This recipe calls for dark and semi-sweet chocolate, vs dark and milk chocolate – but I think all dark would be delicious!
I made this for Mother’s Day (here in Spain) and it came out soooo well! Despite the complicated sounded directions (sieve…boiling…ahhh!!!), it was actually super easy and everyone loved it! Since it’s nearly impossible to find Graham crackers here, I used crushed cookies for the crust, which worked well. Thank you for this awesome recipe that will always be a go-to for me.
Awesome!! So glad to hear it turned out for you! And I’m glad to hear you thought it was easy, too. :)
I must Kristin, you showed this in such a way that I can’t resist myself from trying this today when I reach home. I must include this, in my recipes.
Oh my flippin YUM. I NEED to get on this ASAP. That rich chocolatey texture looks divine. Thanks for the recipe!
– MAK
I am going to have to try making this Chocolate Tart especially with you graham cracker almond crust recipe. I also, like that you have a gluten-free recipe. sometimes they can be hard to find. Can’t wait to try it. :)
This looks soooo tasty! I may just have to request that my littles make it for me. :) Question: where did you get your whisk? and is it silicone? I’ve been looking for a non-wire one that won’t scratch my porcelain cookware.
IKEA! It is my very favorite whisk because it doesn’t scratch my pots/pans, and also because it gets into all the nooks and crannies. They always keep it in stock!
You are so creative and brilliant.
Love you, Grandma! ❤️❤️❤️
That’s so creative and they look so good. I need to add that to my next dinner with friends…
Yum! I’m excited to try this, I have a hard time coming up with yummy dairy free recipes that my almost 2 yr old son can enjoy with us. Keep those dairy free recipes comin’! Thanks Kristin!
Yes! Lincoln looooved this tart! Hope your little guy does too! :)
This looks super delicious
I need DIS-Love, MOM
???? Noted!
I love the idea of making this recipe for mom on her big day! The crust in particular is so intriguing. And I know how blessed I am to be a mom because there are so many woman in pain struggling with infertility who can’t have children or the struggle to have them is nearly impossible (bee there) So I do think on Mother’s Day we should celebrate all woman and not forgot those who are hurting….really sad day for many.
Absolutely Laura – such a sweet thought! We’ve been there too and my heart breaks for any person who is struggling!