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Gluten-free Orange Chocolate Tart
5 from 3 votes

Gluten-free Orange Chocolate Tart

A crispy chocolatey gluten-free crust paired beautifully with a sweet and tangy ricotta and orange filling - This Orange Chocolate tart is a the perfect dessert for a fall afternoon treat.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 8
Calories: 595 kcal
Course: Dessert
Cuisine: Italian

Ingredients

For the crust:
  • 160 g almond flour
  • 60 g pistachio flour
  • 2 tablespoon rice flour
  • 40 g cocoa powder high-quality
  • 50 g dark chocolate chopped
  • 5 date finely chopped, soft
  • 2 tablespoon honey
  • 2 tablespoon coconut oil
For the filling:
  • 500 g ricotta cheese well drained, fresh
  • 5 tablespoon sugar
  • orange zest from 2 oranges
  • 1 vanilla bean pod
  • 3 egg large
For decoration:
  • 1 orange thinly sliced (ends discarded)
  • 220 g sugar
  • 180 ml water
  • 2 dark chocolate melted, quantity abbreviation 'tbsb' unclear

Instructions

    Cup of Yum
  1. Preheat oven to 175C/ 350F.
  2. In a food processor, mix together pistachio and almond & rice flour, cocoa and chopped dark chocolate. Then add in chopped dates, honey and coconut oil, and mix until combined.
  3. Put the mixture into a tart dish, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the dish to form the base.
  4. Blind-bake for about 15 mins, until slightly cooked.
  5. In the meantime prepare the fillin. In large bowl beat together ricotta and sugar until creamy. Add in vanilla, orange zest. Then, fold in one egg at the time, mixing well in-between.
  6. Remove the crust from the oven and allow to cool slightly. Then spread the orange marmelade all over the base.
  7. Pour the filling over the crust, then transfer the tart back in the oven. Bake for about 20 min, or until the filling is set over the edges but still slightly giggly in the center, just like a cheesecake.
  8. For the caramelized orange slices: In a large pot, stir the sugar into the water until dissolved. Arrange the orange slices over and bring to a simmer. Continue to lightly simmer until the slices are translucent and water reaches a thin syrup consistency. Remove the slices from the pan and transfer over a griddle, to remove the syrup in excess.
  9. Remove the tart from the oven and allow to cool, then drizzle with optional melted dark chocolate and arrange caramelized oranges on top.
  10. Serve at room temperature or slightly chilled. Cover with cling film and refrigerate for up to 2 days.

Notes

  • You can easily substitute rice flour with coconut flour if you like.If the crust mixture is too dry, simply add a little more coconut oil.

Nutrition Information

Calories 595kcal (30%) Carbohydrates 70g (23%) Protein 17g (34%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.01g (1%) Cholesterol 94mg (31%) Sodium 81mg (3%) Potassium 452mg (10%) Fiber 7g (28%) Sugar 55g (110%) Vitamin A 461IU (9%) Vitamin C 9mg (10%) Calcium 220mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 595

% Daily Value*

Calories 595kcal 30%
Carbohydrates 70g 23%
Protein 17g 34%
Fat 32g 49%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 94mg 31%
Sodium 81mg 3%
Potassium 452mg 10%
Fiber 7g 28%
Sugar 55g 110%
Vitamin A 461IU 9%
Vitamin C 9mg 10%
Calcium 220mg 22%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.