Chocolate Tart

Fall is here ! And with the season, the cold mornings and some rain drops…I love Fall for the colors and for the new seasonal fruits and veggies. And I love Fall as it means the come back of scrumptious desserts with chocolate ! This chocolate tart is an amazing dessert. It went through a lot of tastings and surveyed a lot of dessert lover tastebuds. And every time…everyone loved it. It is wheat free, butter free and I’ve only used 3 yolks. I’ve served the tart with fresh figs, blackberries and blueberries. I advise you to find slightly acid fruits to contrast with the fully-flavored chocolate.Ingredients:

  • 70g corn starch
  • 125g almond meal
  • 100g rice flour
  • 100g brown sugar cane
  • 3 egg yolks
  • 15 cl olive oil (and some extra if you need to work the dough a little bit more)
  • 2 tbsp unsweetened cocoa powder (optional)
  • 350g black chocolate (I use a french brand called Nestlé Dessert)
  • 100 ml coconut milk
  • fruits and icing sugar for the final decoration


  1. Preheat your oven to 350°F
  2. In a pan, heat the chocolate in a bain-marie
  3. in a bowl, mix the starch, the almond meal, the rice flour, the sugar and the egg yolks. If you want a double chocolate tart, add two tablespoons of cocoa powder in the dough and mix well
  4. Add the olive oil and make a ball with the dough. The dough must be slightly sticky and moist (not too moist, not too dry)
  5. Spread the dought in a pringform pan till it’s quite thin (a tip to help you spread it is to cover the dough with clingfilm and to roll a glass on it)
  6. Cook the crust till it’s slightly golden (if the crust is a flavored with chocolate, pay attention not to burn it); Set aside and let the crust cool down
  7. Add the coconut milk in the melted chocolate and stir well
  8. Pour the mix on the crust, spread well and place the dessert in the fridge for at least one hour (for the chocolate to turn solid)
  9. Remove the contours of the pan and decorate with fresh fruits and icing sugar before serving

Enjoy !