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Light chocolate cheesecake with rose glaze | AnnaMaria's

Gluten-Free Chocolate Cheesecake Tart with Strawberry Rose Glaze

Dominique Debroux, Founder of AMF, Nutrition Addict
Enjoy this recipe for a light and fluffy gluten free version of the chocolate cheesecake at anytime of year, especially the holidays without compromising on chocolatey decadence.
Prep Time 30 mins
Cook Time 1 hr 15 mins
Course Dessert
Cuisine Italian, Piemontese
Servings 12 servings
Calories 425 kcal

Equipment

  • Food processor
  • Measuring cups
  • Large tart pan or 6 mini tartlet pans
  • Cookie cutters (optional)
  • Baking weights
  • Parchment paper
  • Baking sheet
  • Large bowl or stand mixer
  • Cooling rack
  • Spoon or icing knife for glaze

Ingredients
  

Crust:

  • 1 cup gluten-free flour cup4cup brand is my choice
  • 1/3 cup almond flour
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 8 tbsp. cold unsalted butter cut into small cubes
  • 3.5 tbsp. cold water

Filling:

  • 300 g mascarpone cheese 10.5oz
  • 300 g caster sugar 10.5oz
  • ½ cup cocoa powder unsweetened
  • 4 eggs whole, slightly beaten
  • 4 egg yolks

Instructions
 

Make the Crust:

  • Preheat the oven to 375 degrees.
  • Place flours, sugar, and salt into the food processor bowl and pulse a couple of times to mix.
  • Add the butter and pulse until the butter has become like couscous-sized balls in the dry mix. While the machine is running, drizzle in water until the dough becomes a ball.
  • Transfer the dough into a lightly floured bowl and quickly form it into a flat disk.
  • Roll out the tart. Roll the dough in a circle ¼ thick and pat it into a tart pan with removable bottom, cutting the dough flush at the edges. Or 6 smaller tartlet pans, you choose, both are pictured.
  • Re-roll the cut-off dough and form 2 decorative cookies (I choose stars for this one).
  • Place a bowl of parchment paper into the tart and fill with baking weights.
  • Bake the tart until it is only partly cooked; about 10 minutes.
  • Remove the parchment paper and weights and cook for 5 more minutes.
  • Cook the decorative cookies on a non-stick baking sheet all the way through, 8 to 12 minutes depending on the thickness. They are done if you poke with a finger and the dough bounces back.

Make the filling:

  • Beat the mascarpone, sugar, and cocoa in a stand mixer until very smooth.
  • Beat in the eggs and yolks until well combined.

Fill and finish:

  • Fill the crust with the mascarpone filling. Bake for another 20 to 30 minutes or until a toothpick poked in the middle comes out smooth. The filling will rise up in a dome as it cooks, but don’t worry. It will flatten as it cools.
  • Place on a cooling rack. When the filling starts flattening and is still a bit warm, spread the Strawberry Rose jam. I usually use a bit more than a half jar. Place your cookies in your desired decoration and place them in the fridge to finish cooling.
  • Take your tart out of the fridge 20 minutes before serving.

Notes

Don’t worry if your tart dough comes out too wet or too dry. You can just add flour or water until it forms a non-sticky disc. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour or up to a day.
If you don’t have pastry weights, you can use dried beans.
You can adjust the cocoa powder to your taste. Use a little less for a less intense chocolate flavor, or a little more for a dark chocolate style.
If you don’t have caster sugar, you can create it by putting regular sugar in the food processor for a few minutes. Just know that it will scratch your plastic bowl slightly.
Try glazing your tart with Almond Apricot Jam for a nuttier finish.
Consider other toppings like chopped or flaked almonds, coconut, or strawberries.

Nutrition

Calories: 425kcalCarbohydrates: 40gProtein: 7gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 166mgSodium: 268mgPotassium: 84mgFiber: 3gSugar: 37gVitamin A: 762IUCalcium: 72mgIron: 1mg
Keyword dessert, gluten-free, healthy
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