The base for a soft cocoa tart (gluten-free) is tender and versatile, perfect for making elegant and showy desserts with very few ingredients. It is a low, soft cake baked in a furbo tart pan that creates a slight well ideal for holding creams, ganaches, mousses or whipped cream.
This cocoa version is particularly indulgent and aromatic and has the great advantage of being gluten-free and lactose-free, so it is also perfect for those with food intolerances or following a gluten-free diet. Thanks to gluten-free rice flour and unsweetened cocoa powder, the texture remains soft and light, yet firm enough to support any type of filling.
The soft cocoa tart base is a much-loved base because it allows you to create beautiful desserts with little work. Just prepare the batter, bake it in the furbo pan and then fill as you like: pastry cream, chocolate ganache, whipped cream, mascarpone cream or fresh fruit. In a few minutes you get a dessert perfect for a party, a special snack or an after-dinner treat.
One of the great advantages of this recipe is its simplicity. You don’t need to knead like for classic shortcrust pastry, there’s no rolling out of dough and you won’t risk the base breaking. Everything is prepared in a single bowl and in a few steps.
The result is a soft base with an intense cocoa flavor that pairs perfectly with many creams and decorations. It can become an elegant cake for birthdays, a quick dessert for guests or a perfect base for spring and summer desserts with fresh fruit.
If you love making easy and quick gluten-free desserts, this soft cocoa tart will surely become one of your favorite recipes.
If you love soft tarts, you can already find other versions of this perfect base for filled desserts on the blog. I have published the classic version of the soft tart (gluten-free), ideal for making cakes with cream and fresh fruit, and also the soft tart with 00 flour, perfect for those without specific dietary needs who are looking for an easy, tender base.
This recipe has many advantages: it is gluten-free, lactose-free, ready in under 10 minutes, perfect for filled cakes, has a soft but stable texture and is ideal for decorations with cream or fruit.
Moreover, it is an extremely versatile base that you can customize in many ways.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 2/3 cup granulated sugar (about 5 oz)
- 1 1/4 cups gluten-free rice flour (about 200 g)
- 2 oz unsweetened cocoa powder (gluten-free) (about 60 g)
- 2.5 tsp gluten-free baking powder
- 2 tbsp milk (lactose-free or plant-based)
- 3.5 tbsp lactose-free butter (or vegetable margarine)
Tools
- 1 Furbo tart pan
- 1 Bowl
- 1 Electric mixer
- 1 Spatula
- 1 Sieve
Steps
In a large bowl break the eggs and add the sugar. Beat with electric whisks for a few minutes until you obtain a pale, voluminous and frothy mixture.
This step is very important because incorporating air into the batter will help the base become softer.
Sift the rice flour, unsweetened cocoa powder and gluten-free baking powder.
Add the dry ingredients gradually to the egg mixture, mixing with a spatula or with the beaters at low speed.Pour in the lactose-free or plant-based milk first and then the lactose-free butter or a vegetable margarine, and mix until you obtain a smooth, homogeneous batter without lumps.
The batter should be fairly fluid but creamy.
Butter and lightly flour the furbo tart pan or use a gluten-free non-stick spray.
Pour the batter and level it with a spatula.Bake in a preheated conventional oven at 356°F for about 20 minutes.
Always perform the toothpick test: if it comes out dry the base is ready.Let the soft tart cool completely before unmolding.
Once inverted you will see the typical well created by the furbo pan, perfect for holding the filling.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they do not contain gluten contamination.
Tips for a perfect soft tart
To obtain a perfect base follow these tips: beat the eggs and sugar well, always sift cocoa and flour. Do not overbake the base and let it cool before unmolding.
Overbaking will make the base drier.
Ideas to fill the soft cocoa tart
Cocoa and whipped cream tart: Fill the well with whipped cream and decorate with strawberries or berries.
Cocoa and pastry cream tart: perfect with pastry cream and fresh fruit.
Cocoa and ganache tart: pour a dark chocolate ganache for an extra-indulgent dessert.
Cocoa and mascarpone cream tart: ideal for birthdays or special occasions.
Recipe variations
Dairy-free version: replace the milk with almond milk, rice milk or soy milk and the butter with a vegetable alternative.
How to store the soft tart
The unf illed base keeps: 2 days at room temperature under a cake dome.
It can also be frozen for 1 month.
FAQ (Questions & Answers)
Can I make the soft cocoa tart in advance?
Yes, you can prepare it the day before and keep it under a cake dome.
Can I replace the milk?
Certainly, you can use any plant-based beverage such as almond milk or rice milk.
Do I have to use the furbo pan?
The furbo pan is ideal because it creates the well for the filling, but you can also use a classic pan.
Can I freeze the base?
Yes, once cooled you can freeze it for about a month.
The soft cocoa tart (gluten-free) is a simple, quick and versatile base that allows you to make beautiful desserts with very little work. Soft, fragrant and naturally gluten- and lactose-free, it is perfect to fill with creams, whipped cream or fresh fruit.
An easy but impressive recipe that should not be missing from the cookbook of anyone who loves homemade desserts.
