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Gluten-Free & Wheat-Free
Chocolate Hazelnut Tart Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 112-113)

Gluten-Free Chocolate Hazelnut Tart: This tart may remind you a bit of a pecan pie with its texture, but with the wonderful flavor combination of hazelnut and chocolate.

Chocolate Hazelnut Tart (or almonds, walnuts, etc).

Gluten-Free Recipe Card and Pictures

½ Cup (1 Stick) Butter
¼ Cup Almond Paste
4 Ounces Cream Cheese
1 Teaspoon Baking Powder
1 Tablespoon Honey
1 Teaspoon Vanilla
1 Cup White Rice Flour
¼ Cup Glutinous White Rice Flour

2 Eggs, slightly beaten
¾ Cup Light Corn Syrup
¾ Cup Sugar
1 Tablespoon Honey
2 Teaspoons Vanilla
¾ Cup Hazelnut Pieces, Toasted
½ Cup Semisweet Chocolate Chips

Almond Paste can be purchased or made from scratch — see this Blog entry I wrote about Gluten-Free Almond Paste for more information. Almond Paste is a combination of Almonds, Sugar, and water basically — it is a very thick paste.

Light corn syrup refers to the color of the corn syrup, meaning not dark. It does not mean thin or reduced-calorie corn syrups.

If you only have whole nuts, you can quickly break into pieces by placing them in a zip lock bag and lightly striking them with a meat mallet.

If crust is too sticky to work with, just refrigerate for ½ hour first. This tart is exceptional when served either slightly warm or at room temperature.

1. Cream together butter, almond paste and cream cheese.
2. Add baking powder, vanilla, and honey; mix.
3. Add flours and mix until blended.
4. Press pastry crust into bottom of 9x1⅛" greased tart pan and form up sides of pan (wax paper or parchment works nicely to help form crust).
5. Bake at 450°F for 9 minutes or until crust is slightly browned. While crust is baking, make filling.

1. Toast hazelnut pieces in 450°F oven for 5 minutes.
2. Mix slightly beaten eggs, corn syrup, sugar, honey and vanilla together.
3. Add toasted hazelnut pieces and chocolate chips; mix.
4. Place filling in slightly cooled crust.
5. Lower oven temperature to 350°F and bake for 55-60 minutes (top of tart will become very firm to the touch).
6. Allow tart to cool and then remove from pan.

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