A chocolate tart shell should taste as good as whatever you pour inside it, and this one delivers a buttery, cocoa-rich base with zero fuss. Inspired by my classic gluten free pâte sucree, this version trades almond flour for cocoa powder. This gives you a sturdy, crisp, chocolatey crust that actually behaves when you roll it out.
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Skill Level: Confident beginner to intermediate
Shortcut Central: Make the dough ahead and freeze the discs
Flavor Remix: Add espresso powder, orange zest, or a hint of cinnamon for a bold twist
Allergy Watch: Gluten Free, Dairy Free Option, Nut-Free
If you can make a regular pie crust, this one feels downright friendly. You cream the butter first, making it much more forgiving.
Chocolate tart shells tend to show every little mark from streaky butter to patchy dough, which is why I reach for a pâte sucree base. The method fully incorporates the butter so the dough turns smooth and cocoa-dark rather than marbled. The result is a sturdy pie crust that slices perfectly without crumbling.
Testing taught me that chilling times matter, rolling between parchment prevents pale flour spots, and a short rest makes the dough flexible without going soft.
This crust shines during the holidays for chocolate cream pies, as an alternative to a chocolate wafer cookie crust, or for my chocolate cherry tart.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Cocoa Powder: Use natural or Dutch process. Both create a deep, chocolatey crust, but Dutch gives a more intense color.
- Powdered Sugar: You might be surprised, but this is the traditional sugar used for sweet pie doughs. It adds a lightness, so it doesn't have the texture of a cookie.
- Egg: I think recipes that use a full egg are generally easier, but if you want to weigh it, aim for 50 grams.
How to Make Gluten Free Chocolate Pie Crust
A step-by-step visual guide for making gluten-free chocolate dough. You can skip to the recipe for the full written instructions.
Mix the Dry Ingredients
Whisk or sift well to ensure you break up the lumps in the sugar and cocoa powder.
Cream the Butter
Creaming means whipping the butter until smooth and then whipping in the sugar. Because the butter is softened, this happens quickly. Mix in the egg.
Add the Flour
Once you add the flour, the dough will be crumbly. Use your hands to pull it together, and then flatten it into a disc and wrap it with plastic wrap before chilling.
Roll the Dough and Form
Roll between two pieces of parchment paper. Don't worry if it tears. Uunlike pie dough, it is easy to press back together without affecting the final product. Fit to your pie pan.
Bake
Chill the dough. Dock the dough (i.e., pierce with a fork to let the steam escape). Line with parchment and pie weights and bake according to your recipe.
Recipe Tips
- It is just as easy to make a double batch. I always make 2 and freeze one for later!
- I prefer to leave my butter out overnight so it is fully at room temperature.
- Thoroughly mix the GF flour and cocoa before adding to the butter.
- If the dough gets too warm while rolling it out, you can chill it for 5 to 10 minutes and try again. Keep the dough cool but flexible. Too warm and it gets sticky, too cold and it breaks.
- Parbake longer for custard fillings to avoid soggy bottoms.
- If you fully blind bake the crust, completely cool it before adding the filling.
Make Ahead and Storing
Make Ahead: For recipes calling for a blind bake, you can make the chocolate crust up to 3 days ahead of time. They hold up beautifully.
Storing: Refrigerate dough for up to 3 days. Baked tart shells can be stored in an airtight container at room temperature for up to 3 days once fully cooled.
Freezing: Freeze dough for up to 3 months, wrapped in plastic and placed in a freezer-safe bag. Thaw overnight in the refrigerator before using. Do not freeze fully baked tart shells.
📖 Recipe
Gluten Free Chocolate Pie Crust
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Ingredients
- 250 grams (1 ⅞ cups) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- 35 grams (⅓ cup) cocoa powder
- 126 grams (9 Tablespoon) unsalted butter softened to room temperature
- 50 grams (½ cup) powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Mix the flour and cocoa powder together, then set aside.250 grams 1:1 gluten-free flour with xanthan gum, 35 grams cocoa powder
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for about 30 seconds, until smooth and creamy.126 grams unsalted butter
- Sift in the powdered sugar and salt, and mix until combined and smooth. Add the vanilla and the egg, and mix until combined.50 grams powdered sugar, ⅛ teaspoon kosher salt, ½ teaspoon vanilla extract, 1 large egg
- Gradually add the flour mixture while mixing on low speed until everything comes together and a dough forms.
- Wrap the dough in plastic wrap and press it into a flat disc. Chill in the refrigerator for 1 hour.
- Dust your working surface with flour, place the dough disc down, and cover it with a piece of parchment. If the dough isn't soft enough to roll, let it rest at room temperature for 5 minutes. Roll from the middle upward, then from the middle downward. Rotate the dough 90 degrees and repeat until it is ¼ inch thick.
- Cut the dough as needed to fit your tart pan or pie tin. Roll the dough onto a rolling pin and transfer it over the pan. Gently press it in and trim any excess dough.
- Dock the bottom with a fork and chill for 30 minutes.
- Bake at 350°F for 10 to 25 minutes, depending on the size of your tarts. The tart shell is done when it is golden brown.
Equipment
- tart pan
- electric mixer or stand mixer
Notes
- Use vegan butter, such as Earth Balance, for a dairy-free option.
Nutrition
Recipe Questions
Yes. Docking helps, but for the most evenly shaped crust, a parchment sheet filled with rice or beans is still helpful.
Usually the dough is too cold. Let it rest for a few minutes until pliable, then try rolling again.
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