Last Updated on August 19, 2026 by Deliciously Organic Editor
A chocolate berry tart is one of my easy-to-prepare summer dessert staples. The fresh berries make it quite the show-stopper!
I used a chocolate crust highlighted by a wonderful combination of sweet, chocolate and just a bit salty. Add some fluffy, sweet filling and top it with beautiful berries and you’ve got yourself one heck of a dessert. You can vary the recipe by using different fruits, nuts or even drizzling with a bit of melted chocolate. It’s a perfect dessert for your upcoming 4th of July celebration!
Chocolate Berry Tart (Gluten-Free)
Adapted from Cooking Light.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 3 hours 4 minutes
- Yield: Serves 6-8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
For the Crust:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 3 tablespoons cocoa powder
- 1/3 cup organic coconut sugar
- 1/2 teaspoon unflavored, grass-fed gelatin
- 3/4 teaspoon Celtic sea salt
- 1 stick unsalted butter, cold, cut into tablespoons (or 6 tablespoons cold coconut oil for Paleo)
For the Filling:
- 2 large egg whites
- 1/4 cup maple syrup
- 1 cup greek yogurt (or for a dairy-free option use coconut yogurt that has been strained overnight)
- 1 teaspoon vanilla extract
For the Topping:
- 2 pints blackberries
- 1 pint raspberries
Instructions
- Place almond meal, coconut flour, cocoa, coconut sugar, gelatin and sea salt in the bowl of a food processor. Pulse 5-6 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 round tart pan or a 14 x 7 rectangular tart pan (if you use the rectangular pan, you’ll have a bit of crust dough leftover. I rolled it out and baked it for about 11 minutes to make some chocolate shortbread cookies) with removable bottom and press crust onto bottom and up sides of pan. Bake for 12-14 minutes or until edges are just turning golden brown. Cool completely.
- Place egg whites and maple syrup in a bowl that attaches to a standing mixer over a double boiler. Cook, whisking constantly, until egg mixture reaches 155 degrees F. Place the bowl on the mixer and using the whisk attachment, whisk egg white mixture for 5 minutes until light and fluffy. Fold in yogurt and vanilla and pour into the cooled crust. Spread evenly in the crust. Place in the refrigerator for 2 hours until filling sets. Top with berries and serve.
Mmmm! This looks absolutely divine!! xo
Thanks, Kelly!
This looks fantastic!!
Must I use the gelatin or is there a substitute I might use?
Yes, the gelatin is needed to create the right texture. Enjoy! 🙂
This looks amazing! How can I adapt to make this without double boiler or standing mixer? I don’t own either! Thanks!
Use a glass, heat-proof bowl set over a pot of simmering water to melt the chocolate. Then use some hand-held beaters to whip up the filling.
What chocolate is being melted? Did I miss it in the recipe?
The cocoa is in the crust.
This is beautiful! Can I ask what the consistency of the filling is like once it sets?
It’s like a thick and creamy mousse.
Can I sub coconut sugar with agave or regular brown sugar?
I don’t recommend it as it would cause the crust to become too moist. I would try another dry sweetener if you don’t want to use coconut sugar.
My husband and I were just drooling over this. I have GOT to make that crust recipe sometime soon! TY! 🙂
You’re welcome!
Your recipes look so delicious! But my son has severe food allergies and cannot have almond (or any tree nut), coconut or dairy. But I am afraid if I make too many substitutions, it will be a failure. Any suggestions?
Hmmm, lovely! Can I use agaragar instead of gelatin?
I haven’t tested it, but it could be a good substitution.
This looks so delicious and would make a great treat for the 4th of July! I love the ingredients…thanks for sharing!
I noticed you mentioned we could use coconut yogurt, but strained over night. How “tight” of a strain should it be – would a metal sieve work or more like a nut bag? I thought about trying to make this vegan using agar agar. When I can have a day to play in the kitchen, I want to let you know how agar agar works, if at all!
To strain, set a cheesecloth over a fine mesh sieve. Add the yogurt and let it sit overnight in the fridge. Yes, let me know how the agar agar works! 🙂
I cannot wait to try this! Your pictures are so beautiful 🙂
Thanks, Maria! 🙂
Thank you! 🙂
Just about to try this – should have asked this question earlier – but does the yogurt/egg mix set without gelatin – does it need to be served cold? I have put gelatin in the crust mixture but just wondered if it is needed in the yogurt mixture as well?
No, you don’t need gelatin in the yogurt mixture. The whipped egg whites will help it set. If you prefer a more stiff filling, you can add a 1/2 teaspoon of gelatin.