Gluten-Free Chocolate Frangipane Tart Recipe

Name: Gluten-Free Chocolate Frangipane Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups ground almonds; 1/3 cup confectioners' sugar; 1/4 cup light brown sugar; 1/3 cup Dutch-process cocoa powder; 1/2 teaspoon fine salt; 1/4 teaspoon baking soda; 6 tablespoons cold unsalted butter, in pieces; 4 eggs; 2 sticks unsalted butter, at room temperature; 1 cup granulated sugar; 1 cup ground almonds; 7 ounces bittersweet chocolate, melted and cooled; 1/3 cup dried black mission figs, halved (5 to 6 figs); Creme fraiche, for serving, optional

Servings: persons

1 1/4 cups ground almonds
1/3 cup confectioners' sugar
1/4 cup light brown sugar
1/3 cup Dutch-process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
6 tablespoons cold unsalted butter, in pieces
4 eggs
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup ground almonds
7 ounces bittersweet chocolate, melted and cooled
1/3 cup dried black mission figs, halved (5 to 6 figs)
Creme fraiche, for serving, optional

1
1.
2
For the crust: Pulse together the ground almonds, confectioners' sugar, brown sugar, cocoa, salt, and baking soda in a food processor.
3
Add the butter and pulse until the dough just begins to come together, but is not sticky or wet, about 10 pulses.
4
Remove the blade and turn the dough out into a 10-inch tart pan with removable bottom.
5
Carefully press the dough evenly into the bottom and up the sides of the pan.
6
Refrigerate at least 15 minutes.
7
Preheat the oven to 400 degrees F.
8
2.
9
For the filling: Separate the eggs and whip the whites until they just hold stiff peaks.
10
In a separate bowl, cream the butter and sugar.
11
Add the egg yolks one at a time and mix until smooth.
12
Stir in the almonds and melted chocolate.
13
Gently fold in the egg whites.
14
Spoon into the chilled crust.
15
3.
16
Bake until the chocolate just starts to set, 15 minutes.
17
Press the figs gently into the filling in a circle around the tart and continue baking until slightly puffed and set throughout, 20 to 25 minutes.
18
Cool.
19
Cut and serve with creme fraiche, if desired.
20
Calories: 754
21
Total Fat: 58 grams
22
Saturated Fat: 27 grams
23
Total Carbohydrate: 58 grams
24
Protein: 12 grams
25
Sodium: 226 milligrams
26
Cholesterol: 190 milligrams
27
Fiber: 6 grams

1762

kcal

Calories

129

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups ground almonds, 1/3 cup confectioners' sugar, 1/4 cup light brown sugar, 1/3 cup Dutch-process cocoa powder, and more.

Yes, Gluten-Free Chocolate Frangipane Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Chocolate Frangipane Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions