Gluten-Free Chocolate Summer Fruit Tart

For this gluten-free chocolate summer fruit tart, I’ve just used a mixture of the fruits I already had at home, all sliced to even thicknesses.

When assembling these tarts, think like an engineer and establish a strong base. I struggled with a few attempts at first. I used a homemade light whipped cream in between the tart and fruit layers. 

Here is the recipe for the thin chocolate tart dough crisps:


  • 30 grams (2 Tbsp) olive oil

  • 2 grams (1/4 tsp) Kosher salt

  • 30 grams brown sugar

  • 10 grams cocoa powder

  • 2 grams (1/2 tsp) vanilla extract

  • 2 grams (1/4 tsp) ground ginger

  • 30 grams egg (part of a whisked egg)

  • 120 grams buckwheat flour


(1) Preheat the oven to 375˚F (190˚C).

(2) Mix the ingredients together until you arrive at a smooth dough.

(3) Spread the mixture out onto parchment paper to form a very thin layer of dough (about 2mm thick).

(4) Cut circles into the dough using a ring mold, and remove the excess dough carefully. You can re-use the excess dough for subsequent batches.

*This step takes some patience, as the dough is very thin.

(5) Bake the circles of tart crisps at roughly 375˚F for about 15 minutes, or until they are fully baked-through.

(6) Allow the crisps to cool at room temperature for roughly twenty minutes before assembling your desserts.

(7) When you are ready to assemble the fruit tarts, carefully stack the tart crisps with alternating layers of whipped cream, sliced fruit, and more tart crisps, until you run out of ingredients.

(8) Serve immediately.1