Chocolate Hazelnut Tart with Chocolate Glaze

Jeffrey Larsen

Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More

“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 13 1⁄2-inch tart pan. Don’t attempt to fill more than 1⁄4 inch from the top of the pan. Place the excess batter in a ramekin and bake it alongside the tart.”—James Beard Award Winner Jeffrey Larsen


  • Gluten-free nonstick spray
  • 1/3 cup (48 grams) potato starch
  • 1/3 cup (40 grams) sorghum flour
  • 1⁄2 teaspoon double-acting baking powder
  • 1⁄2 teaspoon fine salt
  • 1⁄2 teaspoon xanthan gum
  • 1⁄2 teaspoon espresso powder or instant coffee (optional)
  • 1⁄2 cup melted and slightly cooled clarified butter or coconut oil
  • 4 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 3⁄4 cup (132 grams) granulated sugar
  • 1/2 cup (95 grams) 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, as desired


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.

In a bowl, whisk together the potato starch, sorghum flour, baking powder, salt, xanthan gum, and espresso powder (if using).

In a heavy medium-size saucepan over low heat, melt the clarified butter, semisweet chocolate, and unsweetened chocolate. 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 mix-ture is completely smooth and glossy. Add the dry ingredients and mix just until incorporated. Stir in the hazelnut liqueur and hazelnuts (if using).

Pour the batter into the prepared pan. Bake for 45 minutes or until a toothpick inserted into the center comes out with wet crumbs.

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.



10 to 12 servings