There are desserts you make… and then there are those you remember.
This soft cocoa gluten-free tart with chocolate pastry cream and strawberries definitely belongs to the second category.
Imagine a soft cocoa base, slightly moist, smelling wonderful straight from the oven. In the center, a smooth, velvety chocolate cream—enveloping and irresistible even before you finish the recipe. On top, fresh, juicy strawberries with a bright color that give a fresh, slightly tangy note able to perfectly balance every bite.
It’s the classic pastry-shop style dessert… but you can easily make it at home, gluten-free and lactose-free. Perfect to amaze guests, for a special snack or simply to treat yourself to a moment of pure indulgence.
And the best part? It always disappears within minutes.
This tart is perfect as a gluten-free birthday cake, for buffets and special occasions, and can be prepared in advance.
Not a fan of cocoa? Try the white version with classic pastry cream and fruit. ( Recipe)
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 12 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 2/3 cup granulated sugar
- 1 1/4 cups gluten-free rice flour
- 3/4 cup unsweetened cocoa powder (gluten-free)
- 2 1/2 tsp gluten-free baking powder
- 2 tbsp milk (or plant-based)
- 3 1/2 tbsp lactose-free butter (or plant-based)
- 1 cup milk (or plant-based)
- 5 egg yolks (about 100 g (about 5 large yolks))
- 1/3 cup granulated sugar
- 2 1/2 tbsp cornstarch (gluten-free)
- 4 1/4 oz 70% dark chocolate (gluten-free)
- 9 oz strawberries
Tools
- 2 Bowls
- 1 Furbo tart pan
- 1 Hand mixer
- 1 Saucepan
- 1 Whisk
Steps
In a large bowl break the eggs and add the sugar. Whisk with an electric mixer for several minutes until you obtain a pale, voluminous and foamy mixture.
Sift the rice flour, unsweetened cocoa powder and gluten-free baking powder.
Add the dry ingredients little by little to the egg mixture, folding with a spatula or mixing at low speed.
Pour in first the milk (lactose-free or plant-based) and then the lactose-free butter or plant-based butter and mix until you obtain a smooth, homogeneous batter without lumps.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 static oven at 356°F for about 20 minutes.
Always do the toothpick test: if it comes out dry the base is ready.
Let the soft tart cool completely before unmolding.
Once turned out you will see the typical furbo pan cavity, perfect to hold the filling.Roughly chop the chocolate and place it in a bowl.
Pour the milk into a saucepan, bring to a low boil over low heat.
Put the egg yolks and sugar in a bowl and whisk well.
Add the cornstarch and mix thoroughly.
Pour the egg mixture into the hot milk and stir with a whisk.
Cook while stirring for about 5 minutes over low heat.
Pour the hot cream over the chopped chocolate and mix with a spatula until smooth.
Cover with plastic wrap directly on the surface and cool quickly, then transfer to the refrigerator for at least 3 hours.Fill the base with the cream.
Level well.
Decorate with fresh strawberries.
WARNING: consult the Italian Celiac Association (Associazione Italiana Celiachia) product list and read ingredient labels carefully to ensure there is no gluten cross-contamination.
Tips and storage
Keep refrigerated for up to 4 days.
Furbo pan: grease it and dust with gluten-free flour or cocoa: the base will release perfectly without breaking.
Clump-free cream: stir continuously and use a whisk; for an ultra-smooth texture you can pass the cream through a fine sieve.
Strawberries at the last minute: add them just before serving to keep them fresh and glossy.
Serving ideas
With a dusting of unsweetened cocoa, dark chocolate shavings, fresh mint leaves for a bright touch, or make individual portions.
FAQ (Questions & Answers)
How should the soft cocoa tart with strawberries be stored?
The soft cocoa tart with strawberries should be stored in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for about 4 days thanks to the chocolate cream and fresh fruit.
Can I prepare the soft cocoa tart in advance?
Yes, you can prepare the cocoa base the day before. I recommend adding the cream and strawberries just before serving to keep the texture perfect and the strawberries fresh and glossy.
Which cream pairs best with the cocoa base?
Chocolate cream is perfect for an intense flavor, but you can also use classic pastry cream, mascarpone cream or a lactose-free cream.
The soft cocoa gluten-free tart with chocolate cream and strawberries is the perfect dessert for those who don’t want to give up flavor but need a dessert suitable for everyone. A soft, fragrant cocoa base, a velvety chocolate cream and seasonal strawberries create an irresistible balance that wins at the first bite.
Ideal for an indulgent snack, a dinner with friends or as an elegant cake for special occasions, this tart proves that gluten-free desserts can be incredibly soft, show-stopping and full of flavor.
Easy to make and perfect to customize with other fresh fruit, it’s a recipe that will always make you look good… without anyone noticing it’s gluten-free. 🍓✨
