Cherry and Chocolate Frangipane Tart (Gluten free and dairy free)

This recipe combines a sweet shortcrust pastry crust filled with dark chocolate frangipane sponge and cherries, a chocolatey adaptation of the classic Bakewell tart. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions

Which tin do you use to make the tart?

To make my cherry and chocolate frangipane tart I used a 9 inch loose bottomed fluted flan tin.

Which butter do you use for the pastry?

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for gluten free pastry.

Which gluten free flour do you use for the pastry?

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour  which works really well in gluten free baking. You will also need to use xanthan gum which will help stop the pastry from crumbling.

Which dark chocolate do you use for the tart?

For this recipe any dark chocolate would work. I prefer to use a 70% dark chocolate such as Lindt 70% dark cocoa.

Can I use fresh or frozen cherries for this tart?

Yes. You can use either fresh or frozen, I have tried both and they both work well.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice