These Gluten-free Jam Tarts have almond tart crusts filled with chocolate, homemade no sugar added raspberry jam and are topped with coconut whipped cream. These raspberry tarts are also a dairy-free dessert recipe.
This post may contain affiliate links. Please see my Disclosure Policy.
I have been making these tarts since 2018. I developed this recipe for a coworker who had dietary restrictions — corn-free, soy-free and dairy-free. I made these for her twice, once for her birthday and again for her going-away. After that, I hadn’t thought about them again until a follower requested a low-carb dessert that was gestational diabetes friendly.
When I made these previously, I never struggled to make the dairy-free coconut whipped cream part. However, this time I went through the ringer, and in a way, I am glad I did because now I know what NOT to recommend to you. I went through FIVE cans of coconut cream/milk to figure out what not to do. I found this article very helpful after the first fail. Do NOT use Trader Joe’s coconut cream. I recommend Thai Kitchen full-fat coconut milk, refrigerated overnight.
I love baking with coconut. If you don’t have any dietary restrictions and want another tart recipe I highly recommend my Coconut Frangipane Tart. However, my favorite recipe that uses a can of coconut milk is the coconut white chocolate pastry cream from my Raffaello Mille-Feuille.
Why you’ll love this recipe
- This recipe is customizable! You can add sweetener, if desired, and change the fruit in the jam.
- This can be a completely sugar-free dessert recipe, if needed.
- The crust is made quickly in the food processor and requires minimal chilling.
- The “whipped cream” is completely dairy-free.
- Almond flour is the gluten-free base for the tart crust.
- The crust is bound by coconut oil and egg.
- Raspberries and lemon provide natural sweetness and flavor in the jam filling.
- Chocolate prevents the tart crust from getting soggy and gives a rich flavor.
- *Coconut milk whips up to create a dairy-free whipped cream.
- Vanilla extract and kosher salt balance the overall flavor profile.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these tarts to your liking:
- No lemon — omit the lemon zest and replace the lemon juice with 1 ½ tablespoon water or lime juice.
- Another chocolate — use any chocolate that suits your dietary needs. I found 100 percent unsweetened to be a little too bitter.
- Sweetener — add sugar or another sweetener like stevia or monk fruit extract to the jam and coconut whipped cream, if desired.
- Garnish ideas — use any other fruit or unsweetened coconut flakes.
- No tart pan — use a pie pan or a 9×9 square baking pan.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to assemble the tart(s)
Step 1: Press the tart dough into the tart pan(s). Bake and cool.
Step 2: Melt the chocolate and 1 tablespoon of coconut cream together. Pour into the bottom of the tart pan(s).
Step 3: Make the jam and let it cool. Spoon it on top of the chocolate-filled tart crust(s).
Step 4: Pipe or spoon the whipped coconut cream on top of the jam. Garnish with a fresh raspberry, if desired.
- Chill the bowl and beaters before whipping the coconut milk to help it whip up faster.
- Wait to unmold the tarts until completely cooled and assembled.
- Serve the tart(s) the same day you assemble, if possible.
This is not recommended as the recipe has not been tested without it.
Store in an airtight container in the refrigerator for 1-2 days.
No, you can make these in a pie pan or a 9×9 square baking pan.
More recipes you’ll love
Lastly, if you make these Gluten-free Jam Tarts be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
Gluten-free Jam Tarts
Gluten-free almond tart crust
- 2 cups almond flour (192g)
- ½ teaspoon kosher salt
- 2 tablespoons coconut oil
- 1 large egg room temperature
No sugar added raspberry jam
- 2 cup raspberries fresh or frozen (125g)
- 1 lemon zest and juice
- 2 teaspoons sweetener optional
Coconut whipped cream
- 28 oz full fat coconut milk* see note, chilled, 1 tablespoon removed (2-14 oz cans)
- 1 teaspoon vanilla extract
- 2 teaspoons sweetener optional
- 4 oz chocolate unsweetened or semisweet, chopped or chips
- ¼ cup raspberries fresh, for garnish
- Chill the cans of full fat coconut milk overnight.
- The tart crust dough and raspberry jam can be made ahead of time and stored in the refrigerator until ready to use.
Make the tart crust
- In a food processor** combine all of the tart crust ingredients. Pulse until a ball forms.
- If using mini tart pans, divide the dough in 7 equal pieces. If using a pie pan or single tart pan, place all of the dough in the middle of the pan. Using your fingers, press the tart dough into the pan(s) and up the sides.
- Preheat the oven to 325°F. While the oven is preheating, place the tart(s) in the freezer. Let freeze solid for at least 10 minutes.
- Bake the tart(s) for 10-15 minutes. Halfway through baking use a chopstick or fork to poke the base of the tart to release any trapped air.
- Remove and cool completely before filling.
Make the jam
- In a medium saucepan over medium heat, combine the raspberries, lemon zest, juice and sweetener (if using). Mash lightly and stir often. Cook for 10 minutes until thickened and bubbly. Remove from heat and let cool.
Melt the chocolate
- Open the chilled cans of full fat coconut milk carefully and separate the coconut juice from the coconut cream. Discard or keep the juice for something else. In a heat-proof bowl, combine the chocolate and 1 tablespoon of the coconut milk cream. Set aside the rest of the cream in a mixing bowl in the refrigerator until ready to whip.
- Set the bowl of chocolate and 1 tablespoon of cream over a saucepan filled with 1-inch of water over medium-low heat and stir until completely melted.
- Spoon or pipe the melted chocolate into the bottom of the tart crust(s). Let cool while you prepare the coconut whipped cream.
Make the coconut whipped cream
- Remove the mixing bowl with the rest of the coconut cream from the refrigerator. Using beaters or a kitchenaid stand mixer, beat the coconut cream until medium to stiff peaks. Add the vanilla and sweetener, if using, and mix just until incorporated. Use immediately.
- Add the jam to the tart(s) over the chocolate. Use a spoon to spread evenly and to the edges.
- Spoon or pipe the coconut whipped cream carefully over the raspberry jam. Garnish with a fresh raspberry, if desired.