Happy Chocolate Monday! Today I am sharing 7 of the Best Chocolate Pies and Tarts in the blogosphere! You will love the recipes and their creators. Be sure to take a look around while you’re on their websites, I know you’ll enjoy all their offerings!
Chocolate Chip Cookie Pie from Allison of Celebrating Sweets
Easy Chocolate Pie with Pudding and Cream Cheese from Jen of The Weary Chef
Chocolate Cherry Mousse Tart from Jocelyn of Inside BruCrew Life
Chocolate Tart with Shortbread Crust from Karen of Karen’s Kitchen Stories
No Bake 4 Ingredient Chocolate Tart from Rachel of Rachel Cooks
Gluten Free Chocolate Tart with Caramel from Sandi of Fearless Dining
Easy Chocolate Mousse Pie from Courtney of Courtney’s Sweets
Aren’t these chocolate pies and tarts amazing! They are great all year but especially as part of your holiday dessert offerings. I want to make every single one of them!! How about you? Are you tempted too? Which one will you make first?
I hope you have a wonderful week – see you on Friday for another savory recipe!
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices, just be sure to spoon the blend into a measuring cup, level off the top, and weigh the remaining flour. Use that weight for that specific flour. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup of flour if your blend doesn’t already contain it. They both help avoid crumbly baked goods.
Weighing your dry ingredients improves your results and gives you recipes that are easy to replicate. It is much more accurate and faster than using measuring cups. If you are using a kitchen scale, spoon your GF flour blend into a cup with straight sides and no spout, until mounded and then use a straight edge to even the top and scrape off the excess. Weigh the flour left in the cup and use that as your base weight for the flour measurements.
Let mixed doughs rest for about 30 minutes before baking, if possible, to let the flours fully absorb all the liquids. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in June 2019. The article was updated in 2024.