Gluten-free + chocolate + hazelnut… those are some of our favorite words. Combine all of that into a delicious tart and we’re sold! This recipe comes from Jeffrey Larsen’s cookbook Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More.
Jeffrey is a baking instructor and pastry chef, so these recipes have been developed to achieve great results every time! Not to mention, this cookbook won the Jame’s Beard Award and the I.A.C.P. award in the same year! That’s how you know this cookbook is the read deal. Jeffrey also hosts online allergen-free baking classes, so be sure to check those out.
Anyway, back to the tart! This recipe would be a great addition to your Thanksgiving or holiday table, and makes 10 to 12 servings.
I liked my brownie recipe so much that I wanted it to appear again in a more splendid way. So I dressed it up with hazelnuts and a chocolate glaze. Now the humble brownie is ready for a dinner party. For the photo, I used my 4 by 13½ inch tart pan. Don’t attempt to fill more than ¼ inch from the top of the pan. Place the excess batter in a ramekin and bake it alongside the tart.
- Gluten-free nonstick spray
- 48 grams (1⁄3 cup) potato starch
- 40 grams (1⁄3 cup) sorghum flour
- 1⁄2 teaspoon xanthan gum
- 1⁄2 teaspoon double-acting baking powder
- 1⁄2 teaspoon fine salt
- 1⁄2 teaspoon espresso powder or instant coffee (optional)
- 4 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 1⁄2 cup melted and slightly cooled clarified butter or coconut oil
- 132 grams (3⁄4 cup) granulated sugar
- 95 grams (1⁄2 cup) firmly packed brown sugar
- 2 teaspoons vanilla extract
- 3 eggs, room temperature
- 2 Tablespoons hazelnut liqueur (Frangelico) (optional)
- 1⁄2 cup coarsely chopped toasted hazelnuts (optional)
- Chocolate Glaze (scroll down for ingredients)
1. Preheat the oven to 350°F. Spray a 4 by 13-inch rectangular tart pan or a 9-inch round tart pan with a removable bottom with gluten-free nonstick spray. Place the tart pan on a baking sheet.
2. In a bowl, whisk together the potato starch, sorghum flour, xanthan gum, baking powder, salt, and espresso powder (if using).
3. In a heavy medium-size saucepan over low heat, melt the semisweet chocolate, unsweetened chocolate, and clarified butter. Remove from the heat and whisk in the granulated sugar, brown sugar, and vanilla. Whisk in the eggs, one at a time, and continue to whisk until the mixture is completely smooth and glossy. Add the dry ingredients and mix just until incorporated. Stir in the hazelnut liqueur and hazelnuts (if using).
4. Pour the batter into the prepared pan. Bake for 45 minutes or until a toothpick inserted into the center comes out with wet crumbs.
5. Remove the pan from the oven. Let the tart cool in the pan for 5 minutes. Lift off the outer ring of the pan and let the tart continue to cool. I always find that the tart cuts better if it is refrigerated for a time. Drizzle with Chocolate Glaze before serving.
Note: Store leftovers wrapped in plastic wrap or in an airtight container in the refrigerator for 3 days. If you are not serving the tart immediately, let it cool to room temperature, then tightly wrap it in plastic wrap and store it in the freezer.
Chocolate Glaze Ingredients (makes 1 cup)
- 6 Tablespoons unsalted butter or Earth Balance Vegan Buttery Sticks, softened
- 4 ounces (about 3⁄4 cup) semisweet chocolate, coarsely chopped
- 2 teaspoons light corn syrup
To make on the stovetop: Combine the butter, chocolate, and corn syrup in a bowl over a double boiler. Stir until nearly all of the chocolate is melted; there can still be a few visible pieces. Remove the bowl from the heat and stir slowly until the chocolate is completely melted and the glaze is smooth.
To make in the microwave: Combine the butter, chocolate, and corn syrup in a microwave-safe bowl and melt in the microwave on medium power for about 2 minutes. You may need to return the glaze to the microwave for another minute at medium power. Stir the mixture until completely smooth; do not whisk or beat.
To use as a poured glaze: Allow the glaze to cool to 90°F, or let it set up completely until it is the consistency of canned chocolate fudge icing, and spread on a cake with a spatula.
Note: Store for up to 1 month in an airtight container. Bring to room temperature before using.