Last Updated on July 14, 2025 by Carrie Korem, FNTP
Dark chocolate cream tart is a decadent way to end a meal and is perfect for special occasions.
The chocolate cream tart is a combination of finely ground almond flour, coconut flour, cocoa powder, cane sugar, gelatin, arrowroot, sea salt and butter for the crust.
All of the crust ingredients are put into the food processor and blitzed until they come together in a crust.
The chocolate filling is a combination of mascarpone, egg yolks, vanilla, whole milk and bittersweet chocolate. The filling is whisked together and then poured into the crust. No stove required!
And finally, the tart is topped with whipped heavy cream, vanilla extract and maple syrup.
The tart is served best chilled.
I’ve served this at so many birthdays and holidays and it’s one of our absolute favorites!
Who can resist a dessert with a chocolate filling, cookie crust, and billows of whipped cream? I hope you enjoy it as much as I do!
Dark Chocolate Cream Tart
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 35 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 2 cups finely ground almond flour
- 2 tablespoons coconut flour
- 3 tablespoons cocoa powder
- 1/2 cup organic whole cane sugar, ground until fine in a spice mill or coffee grinder
- 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
- 1 teaspoon arrowroot
- 3/4 teaspoon Celtic sea salt
- 1 stick unsalted butter, cold, cut into tablespoons
For the filling:
- 7 ounces mascarpone cheese, room temperature
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 8 ounces bittersweet chocolate, melted
For the whipped topping:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
Instructions
- Place almond meal, coconut flour, cocoa, whole cane sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Form into a flat disk, wrap tightly, and chill for 30 minutes.
- Preheat oven to 350 degrees F and adjust rack to middle position. Butter a 9-inch tart pan with removable bottom and press crust onto bottom and up sides of pan. Bake for 11 minutes. Lower oven temperature to 325 degrees F.
- Whisk together the mascarpone cheese, egg yolks and vanilla in a small bowl. Whisk in the milk and melted chocolate. Pour filling onto warm crust and bake for 20-25 minutes, until edges are set. The middle will still jiggle, but will harden when cooled. Let the pie cool for about 10 minutes. Cover with parchment paper and let the paper touch the filling so it won’t form a skin while cooling. Cool pie to room temperature and then refrigerate for 4 hours.
- Just before serving, pour heavy cream, vanilla, and maple syrup into mixing bowl attached to a standing mixer, or use an electric mixer. Whisk on high until soft peaks form, about 2 minutes. Remove parchment paper from cooled chocolate filling. Spread whipped cream on top of the pie and serve immediately.
Nutrition
- Serving Size: Makes 1 9-inch tart
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Could you explain what is bad about the soy in the chocolate chips? Just curious…and I haven’t researched it, just a few healthy bloggers mentioning that they don’t use it. BTW – Looks wonderful. I will add to my list of must tries.
My nutritionist explained to me that unfermented soy isn’t healthy for the thyroid, contains phytoestrogens that mimic estrogen in the body, and are difficult to digest (because they are high in phytates). The only soy I try and ever consume is fermented soy. I know my view on soy isn’t the most popular viewpoint, but it’s worked for me and my family. 🙂
I’m fairly new to using soy….how does one know if the soy in a product is fermented or not? Does the packaging state it?
Anne, only certain soy products are fermented: miso paste, tempeh, natto, and some soy sauces. It’s generally not stated on the package but you can be fairly sure that the above products are fermented. Soy milk and tofu are not fermented.
Anne – I agree with Viola’s answer. Some soy sauce (Nama Shoyu) is fermented, along with most miso paste, tempeh, and natto. If it’s in a packaged processed food, or milk it’s usually not fermented.
I don’t eat soy for the same hormonal reasons you don’t. And, I’m currently reading “Wheat Belly ” and I was shocked to read that soy beans have been so genetically modified. There are GMO soybeans “known as Roundup Ready, these beans are genetically bred to allow the farmer to freely spray the weed killer Roundup without harming the crop.” pg 28 but worse is “The test animals fed these soy beans show alterations in liver, pancreatic, intestinal and testicular tissue compared to those fed conventional soybeans.” YIKES!
The more you read, the more shocking it gets, right?! I’m glad you’re digging deeper and learning more. Your family will benefit so much from it all! 🙂
Thiiiiiiis is sexy.
Holy Cow that looks amazing! Will have to try it as soon as I’m eating sugar again (currently on a bit of a detox). And good to know about the pastured beef. I ordered half a pastured cow from a local source and LOVE it.
Pure, creamy, deliciousness right here!
Hi,
I have tried everything to print out this recipe. It does not work when you hit the print box. It only shows the name of the recipe. Help! I really want to try this. Thanks.
It’s fixed! Sorry about that. Lately the software has been changing my codes after I publish! 🙂
This looks incredible! That chocolate filling looks to die for 😀
Can’t wait to be able to try this healthier version of a family favorite – currently on Day 7 or a 14 day kick start – no sugar, no grains and lots of healthy veggies. So far so good and like you I think I will stick with the no grains after I’m done. Can’t wait to have chocolate again – I like Green and Black – deliciously organic, just sayin’!
Sounds like a great, rich & chocolatey tart Carrie! Glad to hear you guys enjoyed this over the holidays 🙂
I am soo making this for dessert this week!
Whoa Carrie. This sounds perfect. I’ll be using this soon.
I can’t believe that this is grain free! Looks gorgeous and so tasty!
Thanks for your reply on the soy. I have thyroid issues so this is helpful to know.
I’m with you on the chocolate as we always celebrate with chocolate. In fact, we have a similar chocolate tart with a hazelnut crust, mascarpone, and chocolate that’s a go-to for entertaining. I love your addition of the maple syrup to the whipped cream and the cocoa powder in the crust.
Would you mind sharing your hazelnut crust recipe? My guy loves them.
I just bought some almond meal. Now I am getting some ideas!!
Wow. This looks absolutely amazing!
Looks amazing! Wondering what your suggestion would be if I live in a state where it is “illegal” to buy raw milk? Help!
If you can’t buy raw milk in your state, then the next best thing is non-homogenized milk. Homogenization has been linked to heart disease so it’s a good idea to find a milk that hasn’t been processed in this manner. It’s also called “cream on top” milk.
If you are fortunate to have a Trader Joes in your area, they sell Cream Top Milk, it’s really good! You can also check this resource for “real” milk. http://www.realmilk.com good luck, it’s definitely worth the hassle to find RAW milk and drink it. It has so many health benefits. Enjoy!
Yeah, good luck with that as well. There are NO non-homogenized dairy products in ANY stores that I have EVER found. And I frequent organic healthy food stores only.
The closest I can get to really healthy dairy is Nancy’s from Springfield, OR creamery, and that is their yogurt, kefir products. They don’t sell milk, heavy cream, half & half, etc.
But they do have full fat, probiotic yogurt and milk kefir.
Dawn, if you are really serious about raw milk you may be able to get it through a herd share. It is illegal to buy raw milk in Ohio, but if you purchase a herd share from a trusted dairy farmer (basically paying for part of the housing, feeding, etc. for the cow) then you are able to get raw milk. It takes a lot of investigation, talking to referrals, etc. but may be worth it to you/your family.
Oh my goodness. That looks amazing! Thank you for sharing the recipe! 🙂
This sounds fantastic, Carrie. I’ll bet this was a big hit at your holiday table. Thanks for all of the great milk links. I am very tempted to make my own mascarpone cheese.
Fabulously rich but like you said when made with high quality ingredients like you use here it’s a good for you treat worth indulging in.
Just landed on your blog through Pinterest. I love it! This looks yum!! I am always looking for ways to use chocolate…a girl can never have enough chocolate recipes 😉 Can’t wait to try this!!
Just made this on Saturday!! Really good, the crust was great! I thought the filling was great too, but my husband thought it was too bitter, and I was wondering, could
I add sugar or some other sweetener to the filling, to sweeten it up? Even my daughter loved it!
You could add a little sweetener to sweeten it up more (I’d start with 1/4 cup), or use a chocolate that doesn’t have as much cocoa. Glad you all enjoyed it!
Thanks, I thought about using half semi-sweet chocolate and half bittersweet! Thanks! Can’t wait to try more!
I’ve made this twice, once for Thanksgiving and just yesterday for a holiday party. A few people said it was the BEST desert they’d ever had! Thanks so much! I am curious though, where do you find your chocolate without soy lechtin? Is it organic chocolate?
Thanks,
Kristy @ Wine Logic
I’m so glad you all enjoyed it! 🙂 I usually buy my chocolate from Trader Joe’s, Equal Exchange or Enjoy Life.
why the gelatin? what is it’s purpose in the crust…can it be substituted? thanks! looks yummy!!
The gelatin acts as a binder for the gf flours. I haven’t tested this recipe with any alternative ingredients. If you try something different, let me know how it goes!