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
39 Comments