Chocolate Cranberry Pecan Tart {Gluten-Free} |

Chocolate Cranberry Pecan Tart {Gluten-Free}

Disclosure: I’m so happy to be able to give you all a peek into Alternative Baker by Alanna Taylor-Tobin. Thanks for letting me share this beautiful cookbook with you!

Little known fact about me: I spent almost 2 years cooking and baking exclusively gluten-free.

This was back in my California days. And it wasn’t for my own benefit. But for a man that I was with at the time. I was determined to be the “good girlfriend” and make him all the things that he had enjoyed in his younger years, but had to forgo since excluding gluten from his diet. So with the help of the internet and the local hippie-dippy market (which at the time was the best place to find gluten-free products), I armed myself with a pantry full of alternative flours and got to work. I spent endless hours in the kitchen. And we indulged ourselves in all my creations.

But those days are very far away now. That man is gone. And with his exit, so went the dozen bags of flours that had taken up residency in my kitchen. I returned to my usual baking ways (albeit for the occasional use of almond or hazelnut flour in a recipe). And eventually, all the other parts of my life returned to normal as well.

Truth be told, I did enjoy my walk on the gluten-free side of life. Sure, gluten-free baking can intimidating at times. But it can also open up a brand new world of flavors and textures. And recently, I’ve found myself kind of missing that. So with a copy of Alanna Taylor-Tobin’s new cookbook, Alternative Baker, firmly in my hands, I’m taking the plunge again.

Alternative Baker by Alanna Taylor-Tobin |

Alanna is one of the sweetest blogging friends that I have. She is soft-spoken, silly, genuine and humble. And I knew I would love her before I even met her in person. Oh and let’s not forget to mention how amazingly talented she is in the kitchen and behind the camera. Like, I want to cry when I look at her beautiful cookbook and blog. It’s just too lovely to even process sometimes.

Boss Babes Fest MSP Retreat |

I knew right away when I spotted her recipe for this Chocolate Cranberry Pecan Tart that it would be the first thing I would make from Alternative Baker. I’m a big fan of pecan pie, but sometimes it can be too cloyingly sweet, even for me. Alanna’s recipe, however, hits just the right balance of tart and sweet. With enough chocolate to keep any chocoholic very satisfied. The gluten-free tart dough comes together easily enough. And Alanna gives lots of tips and tricks so you’ll be sure to nail it on your first attempt. This is definitely one dessert to put on your Holiday baking list!

Chocolate Cranberry Pecan Tart {Gluten-Free} |

Check out Alanna’s adorable trailer of her cookbook on over on her blog. And pick up a copy of Alternative Baker today!



Reprinted with minimal adaptations from Alternative Baker. Copyright © 2016, Alanna Taylor-Tobin.

Chocolate Cranberry Pecan Tart {Gluten-Free}

Serves 10-12

Chocolate Cranberry Pecan Tart {Gluten-Free}


  • For the Tart Dough
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1/2 cup sweet white rice flour
  • 2 tablespoons tapioca flour
  • 1/4 cup granulated sugar
  • 1/4 plus 1/8 tsp. salt
  • 5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 tsp. vanilla extract

  • For the Filling
  • 1 cup raw pecan halves
  • 2 tablespoons sweet white rice flour
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1/4 tsp. salt
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup roughly chopped dark chocolate
  • 1 cup fresh cranberries, halved


  1. Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.
  2. In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.
  3. Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.
  4. Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.
  5. Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.
  6. Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.
  7. In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.
  8. Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.
  9. Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.
  10. The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.

24 comments on “Chocolate Cranberry Pecan Tart {Gluten-Free}”

  1. This tart is absolutely gorgeous! That tart dough recipe is right up my alley – I have everything I need and I’m itching to try it. That cranberry-pecan topping? Perfection! I definitely need to get my paws on the Alternative Baker cookbook!

    • You are going to love it! I had to give most of this tart away so I wouldn’t completely inhale it all by myself. It’s amazing!

  2. Isn’t Alanna just the best? This tart looks amazing!

  3. Well aren’t you two the CUTEST!? I’ve been eyeing her book so I think this means I just need to get it already! I’ve struggled with GF baking (like cursing a pie struggle), so this would be perfect 🙂

  4. wow gorgeous tart. i can definitely see this making an appearance at a holiday brunch. love the cranberry/chocolate combo.

  5. Just saw this on IG Liz and had to pop over to check it out! What an incredibly GORGEOUS tart! And gluten-free nonetheless! I ran right to the bookstore after Traci from V&B posted one of Alanna’s recipes. One of the prettiest cookbooks I’ve seen. She is so talented and her recipes look wonderful! Thanks for sharing!

  6. This is gorgeous! Love the chocolate and cranberries together 🙂 And this tart is just so pretty- love the look of that pastry 🙂

  7. Oh the places you’ll go! A GF boyfriend and all that you learned. Now a new reason to love GF again, right? Pecan pie is my all time fave, but like you said, sometimes it can be WAY too sweet! I love this tart and have had my eye on it as well, among so many others! Those sweet potato cheesecakes. OMG! And that banana pie?! Whaaa?? I SO hope I’m able to meet you both IRL some day….I love that pic of you two. 😀 Thank you for sharing this my dear! It’s so gorgeous!

  8. Omg that picture of us! So much love. I can’t thank you enough for the sweet words, Liz! And for capturing this recipe in your exquisite photos – it’s one of my very favorites. Hope to see you soon my dear! <3 <3 <3

  9. That tart is gorgeous and I’m loving the chocolate crust. Cranberries and chocolate are a match made in heaven!

  10. I saw this saw this recipe and want to give it a whorl, but I have never baked with a tart pan before. At what point do you remove the crust from the pan? Do you remove the crust from the pan then add the filling bake or do you leave the crust in the tart pan add the filling then bake? Whether the crust is baked alone or filled should the crust be completely cooled before removing from the tart pan? Which way should I go for a successful tart?

    • Hi Judy. Everything stays in the pan until the recipe is complete (both crust and filling baked), so through step 9. Once the tart has cooled, you can lift the bottom of the tart pan up and out from the outer ring. Then slice it and serve.

  11. I love Alanna’s recipes and I own her cookbook. I actually made that crust last Thanksgiving to go with a chocolate pecan tart from a very old Gourmet magazine when I didn’t have to be gluten free. It worked perfectly, and I even sent her a picture of it on Instagram. I just found your blog and I love your recipes! I love your ex boyfriend story. I’m married now and was fine with gluten when we first dated and got married. But now I must be gluten free, and my poor husband has to go along with my baking adventures. Oddly enough, he eats it all! Thank goodness. But complains about all my many gluten free flours!

  12. Hi-

    I’m curious if anyone has tried substituting for the egg in this? I want to make it for a friend that is allergic to gluten and eggs. Thank you for your help!

    • I would message Alanna (the original source of the recipe) and ask her for ideas. Or visit her website – I believe she has lots of allergy-free recipes and suggestions!

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