Chocolate & Nuts Tart (Gluten-Free)

I have adapted this recipe to make it gluten-free, combining a standard recipe for a chocolate/nut tart (substituting gluten-free all-purpose flour for the regular flour, and agave nectar for the corn syrup) and Elana Amsterdam's gluten-free basic crust for pies and tarts. The recipe for this crust is posted on this blog site, but I have added it to this posting so you won't need to go looking, if you decide to try making this delicious dessert. I have made this into both a tart and in a deep-dish pie pan, and the tart came out better -- the flavor is the same, but the tart is easier to slice and serve because of the pan's removable bottom. [Note: You can use the recipe for the filling and make your own crust, if you don't need to worry about gluten.]

Ingredients:

1/3 cup packed brown sugar

2 tablespoons gluten-free all-purpose flour (Bob’s Red Mill brand)

1/4 teaspoon salt

1/2 cup light-colored agave nectar

2 tablespoons butter (at room temperature)

4 ounces bittersweet chocolate, finely chopped

1 cup chopped nuts (pecans, walnuts, macadamia, or pistachios, or a combination, as you like)

1/2 teaspoon vanilla extract

3 large eggs, lightly beaten

1 recipe basic gluten-free crust (see recipe below)

Directions:

Make the crust (see recipe below); set aside.

Arrange 1 rack in lower third of oven; preheat oven to 350F.

Stir together the brown sugar, flour, and salt in a bowl, then transfer to a heavy-bottomed saucepan over medium heat; don’t stir. Bring to a gentle boil, and then reduce heat and let simmer, until the sugar dissolves completely. Stir in corn syrup, and bring mixture back to a gentle boil.

Remove from heat. Add the butter, stir briefly; add  the chocolate and vanilla; stir until smooth. Let cool a little bit. Gradually add the beaten eggs while stirring constantly (so the eggs don’t curdle). Add the nuts and stir to incorporate.

Pour the mixture into the prepared crust. Bake on bottom oven rack at 350F for 30 minutes or until set. Cool for 20 minutes in tart pan on a wire rack. Remove sides of the tart pan; slide tart onto a serving plate. Serves 8 to 10.

Basic Gluten-Free Crust for Pies or Tarts

1 1/2 cups blanched almond flour (not almond meal)

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/4 cup grapeseed oil

2 tablespoons agave nectar (light color)

1 teaspoon pure vanilla extract

Preheat oven to 350F. In a large bowl, combine the almond flour, salt, and baking soda. In another, smaller bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.

Stir the wet ingredients into the almond flour mixture until thoroughly combined. Using your hands, press the dough into the bottom and sides of a 9 1/2-inch pie pan or a 9-inch tart pan.

Bake for 7 to 10 minutes, or until light golden brown, if your filling needs additional baking; or 10 to 15 minutes otherwise.  Remove from the oven and let cool complete on a wire rack before filling.