Gluten Free Chocolate & Citrus Tart Recipe

Attention food lovers! Today, I have a treat for you that is not only delicious but also gluten-free and dairy-free. Whether you have dietary restrictions or just want to enjoy a healthier dessert option, this recipe is one to add to your repertoire. I am excited to introduce Wicklewood’s Gluten-Free Chocolate, Lemon & Lime Tart recipe.

The combination of chocolate, lemon, and lime in a tart is an irresistible culinary experience. The richness of the chocolate is balanced by the zesty and tangy citrus flavors of the lemon and lime. It is simply perfect for any occasion – your daily tea time, family gatherings or even special celebrations.

Wicklewood has created this unique recipe by using high-quality ingredients like almond flour instead of regular flour, hailed from Merry Farms which produces dairy-free gluten-free products, xanthan gum instead of wheat-based binders and organic eggs. Not only does it make the tart healthier and gluten-free, but it also adds a nutty flavor to the crust.

Without further delay, let’s get started with the recipe we’ve all been waiting for…

Why You’ll Love This Recipe

Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart
Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart

If you’re a dessert lover but trying to maintain a gluten-free and dairy-free diet, it’s often difficult to find recipes that satisfy your sweet tooth. But worry no more! I’m excited to share with you Wicklewood’s Gluten-Free Chocolate, Lemon & Lime Tart Recipe.

This recipe is perfect for those who love the tangy and refreshing taste of lemon and lime. The combination of the sweetness from the caster sugar and the sourness of the juice and zest of lemons and limes will send your taste buds on a rollercoaster ride. Additionally, the chocolatey goodness will make it an instant favorite for chocoholics out there.

The best part? It’s entirely gluten-free and dairy-free, which makes it an excellent guilt-free treat for individuals who are lactose intolerant or have celiac disease. By using gluten-free flour mix and xanthan gum as a binding agent instead of wheat flour, we ensure that this dessert is perfect for everyone!

Moreover, by switching out butter with cold coconut oil throughout the recipe, not only do we enhance its nutritional value but also further accentuates its subtle coconut flavor.

Whether you’re preparing it for Easter or just any special occasion in mind, this tart would make a lovely addition to your menu. Plus, it’s easy to make with simple ingredients readily available in most grocery stores. Trust me; it’s sure to be an instant crowd-pleaser among your family and friends.

So what are you waiting for? Give Wicklewood’s Gluten-Free Chocolate, Lemon & Lime Tart Recipe a shot – you won’t regret it!

Ingredient List

 A slice of heaven, all gluten-free and perfect for a summer day
A slice of heaven, all gluten-free and perfect for a summer day

Let’s take a closer look at the ingredients needed to bring this Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart to life. Here is what you will need:

For the Shortcrust Pastry:

  • Gluten-free flour mix (the recipe recommends using Wicklewood Gluten Free Flour Mix)
  • Cold butter, cubed (use dairy-free butter for a vegan option)
  • Icing sugar
  • Salt
  • Xanthan gum

For the Lemon Tart:

  • Eggs
  • Caster sugar
  • Lemon juice and zest of
  • Lemon curd

For the Lime Tart:

  • Eggs
  • Caster sugar
  • Lime juice and zest of
  • Xanthan gum

For the Chocolate Mousse Tart:

  • Dark chocolate (70% cocoa solids)
  • Almond flour (or any other ground nuts if you prefer)
  • Cocoa powder
  • Icing sugar and salt
  • Dairy-free butter, cubed (again, for vegan option)
  • Xanthan gum

With these ingredients at hand, you are ready to get started on making this delicious, gluten-free and dairy-free dessert.

The Recipe How-To

 A zesty and chocolatey combination made in dessert heaven
A zesty and chocolatey combination made in dessert heaven

Now that we have gone through the ingredient list, it is time to get started with the recipe. This tart is an absolute game-changer, and you’ll love the beautiful balance of flavors on every bite. Here is a step-by-step guide on how to make Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart recipe.

Step 1: Preparing the Shortcrust Pastry

  • Preheat your oven to 180°C/350°F/gas mark 4.
  • Using a food processor (or your hands), pulse together the gluten-free flour mix, icing sugar, salt and cold butter cubes until a dough forms.
  • Roll out the dough between sheets of parchment paper until it’s around 3 mm thick. Transfer this into a 23cm loose-bottomed tart tin or smaller ones if you allow for sharing with your family or friends. Trim off any excess pastry from the border with a sharp knife.
  • Chill the pastry case in the fridge for at least 20 minutes.

Step 2: Blind Bake The Pastry

  • Once chilled, prick the base of the pastry case with a fork, line it up with parchment paper, add baking beans or lentils and bake for 15 minutes.
  • After that time, remove from the oven and take off paper and beans so that they don’t stick to the pastry any longer. Return it back to oven for further 10 to 12 minutes or until fully baked and crisp. Set aside and let it cool down while you’re preparing the filling.

Step 3: Making The Lemon Curd

  • Whisk eggs, caster sugar, lemon juice + zest,powdered xanthan gum and butter cubes together in a heat-proof bowl.
  • Put this bowl on top of a saucepan filled with simmering water to make a bain-marie (make sure that water isn’t touching bottom of the bowl).
  • Cook for 10 to 12 minutes, stirring occasionally, until the curd thickens enough to coat the back of a spoon.
  • Leave the mixture to cool down and set aside.

Step 4: Making The Chocolate Ganache

  • In a small saucepan heat up preferred non-dairy milk gently until near boiling.
  • Remove from the heat and stir in the chopped dark chocolate.
  • Mix carefully until it’s smooth and creamy.

Step 5: Assembling The Tart

  • Spread your cooled lemon curd evenly over the baked pastry case using angled spatula or palette knife.

  • Pour that chocolate ganache on top of this spread. Make sure it fully covers the surface with no jiggle around.

  • Return tart to fridge for at least an hour before serving.

That’s all there is to it! Your Gluten Free Chocolate, Lemon & Lime Tart is complete. You can also add some additional flavors to spice it up a bit or personalize it according to your preferences. This tart is perfect for anyone who wants to

Substitutions and Variations

 Take a break from the usual lemon tart and try this gluten-free version instead
Take a break from the usual lemon tart and try this gluten-free version instead

Let’s face it, sometimes we run out of an ingredient or maybe we just want to try something different. Don’t worry, I’ve got you covered. Here are some substitutions and variations that will make your Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart recipe even more flavorful.

First, if you’re out of caster sugar, you can use granulated sugar instead. No need to worry about the tart not being sweet enough as it won’t make a huge difference in taste. Also, for those avoiding eggs, you can use ¼ cup unsweetened applesauce or mashed bananas to replace one egg.

Second, for a dairy-free option, swap the butter in the crust with vegan butter or coconut oil instead. To keep things gluten-free, use gluten-free flour mix and sprinkle some xanthan gum in the mixture of icing sugar and salt.

Thirdly, for a twist on the lemony favorite, substitute lime juice and zest to make a vibrant lemon-lime flavor. And if you happen to prefer a more intense chocolate flavor, use dark chocolate chips instead of cocoa powder.

Lastly, if you’re feeling particularly adventurous, mix things up even further by adding a layer of lemon curd or chocolate mousse between the base and the top layers of chocolate ganache on this free lemon tart.

With these substitutions and variations at your fingertips, feel free to experiment and explore new flavors that will elevate this already delicious tart recipe to new heights.

Serving and Pairing

 This tart is the perfect dessert for those with gluten intolerances and chocolate cravings
This tart is the perfect dessert for those with gluten intolerances and chocolate cravings

Now that you’ve made this delicious Wicklewood’s Gluten-Free Chocolate, Lemon & Lime Tart Recipe, it’s time to serve it up and enjoy! This tart makes for a fantastic dessert on its own or accompanied by a light sauce featuring seasonal berries such as raspberries, strawberries or blackberries.

For a decadent pairing, try serving this tart with a flavorful coffee blend. The smooth notes of the chocolate and tangy citrus flavors go perfectly with the kick of caffeine. Alternatively, if you prefer something sweeter, pairing this tart with a honey-based beverage like mead would tantalize your taste buds.

One of the best things about this tart is its versatility. It pairs well with an array of dessert wines such as sweet white wines like Moscato & Riesling or light red wines like Pinot Noir. Also, the subtle yet refreshing taste of the lime in this tart makes for a perfect pair with fizzy drinks like prosecco and champagne.

In addition to being a fantastic dessert, this tart can be enjoyed as an afternoon treat too. Serve it up with some black tea or herbal tea and take yourself on a short culinary escape.

Whether you’re enjoying Wicklewood’s Gluten-Free Chocolate, Lemon & Lime Tart Recipe as the main event, or paired with coffee or tea or fizzy drinks or wine – you can experience pure delight in every bite.

Make-Ahead, Storing and Reheating

 The bright citrus flavors perfectly complement the rich chocolate filling
The bright citrus flavors perfectly complement the rich chocolate filling

Who doesn’t love leftovers? The great thing about this Gluten-Free Chocolate, Lemon & Lime Tart recipe is that it can be made ahead of time and stored for later consumption.

To make ahead: Prepare the tart as directed in the recipe below, then cover and refrigerate for up to 2 days before serving.

To store: Store any remaining tart covered in the refrigerator for up to 3 days. The gluten-free crust may become slightly softer with time, but it will still taste amazing.

To reheat: Let the tart sit at room temperature for 10-15 minutes to take the chill off before serving. Or, if you prefer a warm and gooey slice, warm it up in the microwave on low heat for just a few seconds.

This tart is a versatile dessert that can be served up at any season or occasion. Whether you are preparing it for an Easter gathering or simply as an after-dinner treat, make sure to follow these instructions so that you can enjoy delicious gluten-free desserts without do-over fuss.

Tips for Perfect Results

 Your taste buds will dance with delight when you try this chocolate, lemon, and lime tart
Your taste buds will dance with delight when you try this chocolate, lemon, and lime tart

Are you aiming for a perfectly executed gluten-free chocolate, lemon, and lime tart recipe that satisfies your cravings without compromising your health? Here are some essential tips to ensure you get the best results every time:

Firstly, ensure your ingredients are as fresh as possible. Using fresh lime and lemon juice and zest will guarantee that the tart has the perfect zesty flavor desired. If you can’t find fresh lemons or limes, opt for high-quality bottled juice without any harmful preservatives.

When making the dough for the shortcrust pastry base, ensure that the butter is cold and cubed. This tiny detail makes a significant difference in achieving a crispy crust.

Before adding the wet ingredients such as lemon curd into the pre-baked pastry shell, allow it to cool entirely. Doing this prevents a sloppy texture, which could ruin the structure of the tart.

For those who may be lactose intolerant or allergic to dairy products, try substituting butter with dairy-free alternatives like Hail Merry. Also, use gluten-free flour mix with xanthan gum instead of standard wheat flour to keep it gluten-free.

If you’re using key lime or chocolate mousse tart instead of lemon curd filling, try to beat stiff egg whites to create an airy texture of the filling. You’ll need to fold these whipped egg whites by hand rather than using an electric mixer.

Finally, after baking your scrumptious chocolate, lemon & lime tart, remember to let it rest at room temperature for at least 30 minutes before refrigerating. This waiting time allows for complete cooling down and proper setting of all elements of the tart.

By adhering to these easy tips and tricks, you won’t just make a tastier and more flavorful tart but also one with a clean-as-you-go kitchen process!

Bottom Line

In conclusion, this Gluten-Free Chocolate, Lemon & Lime Tart recipe from Wicklewood is an amazing dessert option that is both delicious and nutritious. With its rich blend of cocoa powder and citrus flavors, this tart is an explosion of taste in every bite. Best of all, it’s guilt-free and safe for people with gluten and diary allergies.

So the next time you’re looking for a scrumptious dessert to indulge in, give this recipe a try. And don’t forget to experiment with different variations and substitutions to make it your own.

With this recipe at your fingertips, you’ll be able to satisfy your sweet tooth without compromising on health or flavor. Trust me, your taste buds will thank you!

Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart

Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart Recipe

A delicious dessert that is best served with a huge helping of clotted cream…Sooo Yummy! Prep time includes chilling time,,,(the pastry not you.)
No ratings yet
Prep Time 50 mins
Cook Time 50 mins
Course Dessert
Cuisine Gluten-free
Calories 381.8 kcal


  • 4 1/2 ounces gluten-free flour, mix
  • 1/4 teaspoon xanthan gum
  • 2 1/2 ounces icing sugar
  • salt
  • 2 1/2 ounces cold butter, cubed
  • 1 ounce cocoa powder
  • 3 eggs
  • 4 1/2 ounces caster sugar
  • 7 fluid ounces double cream
  • 1 lemon, juice and zest of
  • lime, juice and zest of


  • Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
  • Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
  • Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
  • Wrap in Clingfilm and place in the fridge for 30 minutes.
  • Preheat oven to 200c.
  • Roll out the pastry on a lightly floured surface and use to line the tin.
  • Line with baking parchment and baking beans.
  • Bake for 15 mins, then remove beans and paper and set aside.
  • Turn the oven down to 170c.
  • Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
  • Add the cream and zest and juice of the lemon and lime, mix well.
  • Pour the mixture into the pastry case and smooth the top.
  • Bake for 30-35 mins or until set.
  • Allow to cool, serve.

Add Your Own Notes


Serving: 93gCalories: 381.8kcalCarbohydrates: 37.7gProtein: 5gFat: 25.5gSaturated Fat: 15.3gCholesterol: 166mgSodium: 134.6mgFiber: 1.7gSugar: 33.2g
Keyword < 4 Hours, Dessert, Free Of..., Fruit, Sweet
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