Gluten-Free Nut-Crusted Chocolate Mousse Tart: It's flour-free. I'm nut kidding!

I cringe when I hear the word, tart. It screams high-maintenance fancy, and always involves some finicky pie-type dough and finding a perfectly sized and shaped pan to fit it just right.

I tend to avoid tarts when scrolling through recipes, but with the emergence and more prominent use of almond and other nut flours, it seemed valid to create something simple, useful, and NUTTY for the gluten-free baker world.

A nut-based crust provides an easy-to-handle, tender, protein-packed nest for your favorite fillings, whether they be fruit, custard, or mousse. I know I’m LONG overdue for a chocolate recipe, so why don’t we fill our rich, buttery pistachio crust with some chocolate almond mousse?

We have two recipes to accomplish here, but thankfully both are simple and the baking time is short. Let’s get mixing, shall we?

Preheat your oven to 350° F.

IMG_9743Start by pulsing 3/4 cup pistachios in your food processor, taking care not to over-process into a paste.

IMG_9746You’ll want to be able to see slightly larger pieces here and there; but overall, the blend should be the consistency of a coarse meal.

IMG_9764Combine the pistachio meal with:

IMG_9770Mix quickly with a pastry blender or fork until the mixture looks crumbly, but will still hold together if you squeeze a handful of it.

IMG_9778

Line a rectangular 4¼” x 13¾” x 1” tart pan; four mini 4½” x ¾” tart pans, or a 9″ tart pan with the crust mixture, pressing it evenly up the sides to make a thick crust as pictured above.

IMG_9780

Bake the crust for 15 to 20 minutes…

IMG_9828

…or until the edges are golden brown. Cool the crust completely before filling it.

And now, to make the smooth, dense mousse to fill this beautiful golden shell!

IMG_9717Start by mixing 1/4 cup confectioners’ sugar with 1 teaspoon Instant ClearJel.

Mousse Blog

Whip the heavy cream to soft peaks, then add the sugar mixture. Continue beating until the cream forms stiff peaks.

IMG_9724Mix 3/4 cup confectioners’ sugar with 8 ounces cream cheese, 2 tablespoons softened butter, and 1/2 teaspoon almond extract.

IMG_9727

Once they’re mixed thoroughly, set the bowl aside.

IMG_9713Melt 2/3 cup bittersweet chocolate in your microwave, or over a double boiler.

IMG_9731Add the melted chocolate to the cream cheese mixture, and beat well.

IMG_9735Fold the whipped cream mixture into the chocolate cream cheese mixture.

IMG_9739Make sure everything is smooth and evenly blended.

finishing mousse tart

Finally, pipe the mousse filling into the baked, cooled shell.

Serve the tart garnished with toasted pistachios or almonds, if you’d like to dress it up a little. A dollop of whipped cream never hurt, either. ; )

GF-ChocTart_055_750x500

Such decadence. No gluten. No flour. Tons of protein. And yes, most importantly for so many – IT’S CHOCOLATE!

Please read, bake, and review our recipe for Gluten-Free Nut-Crusted Chocolate Mousse Tart.

Print just the recipe.

Amy Trage
About

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...

comments

    1. The Baker's Hotline

      1/2 teaspoon gelatin softened in 1 tablespoon cold water would be a better sub for the Instant ClearJel. 1 cup heavy cream is the amount in the recipe – Happy Baking – Irene@KAF

    2. Maharja

      May I overcomplicate things up? I have no access to either clearjel and gelatin, but agar-agar is always available in here. Since agar needs to be boiled to get dissolved, it may be harder to work with. Any advice? Thanks in advance

    3. The Baker's Hotline

      Maharja, you can consider just leaving out the ClearJel entirely — it’s only a small amount and it still will set up relatively firm without it. Another option is heating the cream with the agar-agar until it dissolves. If you choose this method, let it cool before you start whipping it. Happy baking! Kye@KAF

    4. The Baker's Hotline

      It’s not something we’ve experimented with ourselves, Maharja, but you’re certainly welcome to give it a try. Mollie@KAF

Post a comment

Your email address will not be published. Required fields are marked *