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Double Nut-Chocolate Tart

Photo: Oxmoor House
Hands-on time 10 mins
Total time 1 hr
Yield Serves 16 (serving size: 1 slice and 1 tablespoon whipped topping)
This dark, almondy, and rich-tasting tart requires much less sugar and butter than the standard fare. It's almost a flourless chocolate cake, but a little bit of brown rice flour is added to give it some structure and help it develop a nice crust.


  • 5 ounces bittersweet chocolate, chopped
  • 5 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup chopped walnuts, toasted
  • 1 teaspoon xanthan gum
  • Cooking spray
  • 1 cup frozen reduced-calorie whipped topping

Nutrition Information

  • calories 194
  • fat 12.4 g
  • satfat 5.6 g
  • monofat 3.4 g
  • polyfat 2.5 g
  • protein 2.9 g
  • carbohydrate 19 g
  • fiber 1 g
  • cholesterol 33 mg
  • iron 0.7 mg
  • sodium 49 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place chocolate and butter in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring until smooth. Cool 2 minutes.

  3. Combine brown sugar and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Add chocolate mixture, stirring to combine.

  4. Weigh or lightly spoon flours into a dry measuring cup; level with a knife. Add flour, nuts, and xanthan gum to sugar mixture, stirring with a whisk. Pour batter evenly into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack. Cut into 16 slices. Top with whipped topping.

Gluten-Free Baking