Chocolate Tartlet Dough

Preparation info

    • Difficulty


Appears in

Gluten-Free Baking

Gluten-Free Baking

By Kristine Kidd

Published 2015

  • About


  • oz (140 g) chopped semisweet or bittersweet chocolate
  • 3 tablespoons oil
  • 3 tablespoons honey
  • cups ( oz/215 g) plus 2 tablespoons almond meal
  • ¾ teaspoon ground cinnamon
  • Scant ½ teaspoon baking soda
  • ¼ teaspoon coarse kosher salt


Place the chocolate in the top of a double boiler over barely simmering water. Heat, stirring often, until melted and smooth. Remove from over the water and stir in the oil and honey. In a bowl, whisk together the almond meal, cinnamon, baking soda, and salt. Pour the chocolate mixture into the dry ingredients and stir until smooth. Using a rubber spatula, divide the crust mixture evenly among six 4-inch (10-cm) tartlet pans and, using slightly damp hands, press evenly into the bottom and sides. Refrigerate until the crusts are firm, at least 20 minutes and up to overnight.