Nothing says “I love my girls” like homemade treats made with love! These gluten-free Galentine’s tarts became my go-to for our annual ladies’ brunch after my best friend discovered her gluten sensitivity. I’ll never forget her face when she realized she could actually eat everything on the table – that moment of pure joy is why I keep perfecting this recipe.

These little tarts pack big flavor with their crisp almond crust and luscious chocolate filling. They’re dairy-free too, so everyone can indulge. What I love most is how easy they come together – you’ll spend more time laughing with your friends than fussing in the kitchen. Perfect for celebrating the special women in your life!

Why You’ll Love These Gluten-Free Galentine’s Tarts

Let me tell you why these tarts became my signature Galentine’s treat:

They’re so easy to make – seriously, you’ll have them ready before your girlfriends finish their first mimosa
Completely dairy-free and gluten-free, so everyone at your gathering can enjoy them
The perfect bite-sized treats for sharing (though no judgment if you “accidentally” eat three yourself)
That crunchy almond crust paired with silky chocolate? Absolute magic
They look fancy but require zero pastry skills – my kind of dessert!

Trust me, these tarts will disappear faster than the latest gossip at your Galentine’s brunch!

Ingredients for Gluten-Free Galentine’s Tarts

Here’s everything you’ll need to make these adorable tarts – I promise it’s all simple stuff you might already have in your pantry! The almond flour gives that perfect crumbly texture, while the coconut oil keeps them dairy-free. Pro tip: measure your gluten-free flour packed (like brown sugar) for the right consistency.

1 cup gluten-free flour (packed firmly in the measuring cup)
1/2 cup almond flour (the finer the grind, the better the crust)
1/4 cup coconut oil (melted but not hot – you want it liquid but not scorching)
2 tbsp maple syrup (the real stuff – pancake syrup just won’t give the same flavor)
1/4 tsp salt (just a pinch to balance the sweetness)
1/2 cup dairy-free chocolate chips (I like semi-sweet, but dark works too)
1/4 cup coconut milk (the canned, full-fat kind makes the filling extra creamy)
Fresh berries for topping (strawberries or raspberries look gorgeous!)

See? Nothing crazy! Just simple ingredients that come together to make something magical. Now let’s get baking!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these tarts! Here’s what I grab from my kitchen:

Tart molds (I use 4-inch mini tart pans, but muffin tins work in a pinch!)
Mixing bowls (one for dry ingredients, one for wet)
Whisk (or fork – we’re keeping it simple here)
Oven (obviously – but make sure yours is properly preheated!)

That’s it! Now you’re ready to make some magic happen.

How to Make Gluten-Free Galentine’s Tarts

Alright, let’s get to the fun part – making these adorable tarts! Don’t let the fancy look fool you, this process is seriously simple. I’ve made these so many times I could probably do it in my sleep (though I don’t recommend that – hot ovens and sleepwalking don’t mix!).

Preheat that oven! Get it nice and toasty at 350°F. While it’s heating up, I like to prepare my tart molds with a quick spritz of cooking spray – just to be safe.
Mix your dry crew – gluten-free flour, almond flour, and that pinch of salt in a bowl. Give it a good whisk to make sure there’s no sneaky flour lumps hiding in there.
Bring in the wet team – melted coconut oil and maple syrup in another bowl. Pro tip: if your coconut oil is solid, melt it gently – I microwave in 10-second bursts until just liquid.
Marry the mixtures – pour the wet into the dry and stir until it comes together. The dough should hold together when pressed but not be sticky. If it’s crumbly, add a teaspoon of water; if too wet, a sprinkle more almond flour.
Press it real good – divide the dough between your tart molds (about 2 tbsp each) and press firmly into the bottoms and up the sides. I use the bottom of a glass to get it nice and even!
Bake those beauties for 12 minutes until golden at the edges. Your kitchen will smell AMAZING.
Chocolate time! While the shells cool, melt chocolate chips with coconut milk (microwave in 30-sec bursts, stirring between). Fill each shell about ¾ full – this is where things get dangerously delicious.
Top with berries while the chocolate is still warm so they stick. Then the hardest part – waiting 30 minutes for them to set before devouring!

See? I told you it was easy! Now you’re just minutes away from impressing all your favorite ladies with these gorgeous treats.

Tips for Perfect Gluten-Free Galentine’s Tarts

After making these tarts more times than I can count (okay fine, I ate most of them), here are my foolproof tips:

Room temp is key – let your coconut oil cool slightly after melting so it doesn’t cook the flour
Patience pays off – wait until shells are completely cool before removing from molds (I know, it’s hard!)
Berry beautiful – pat berries dry before placing to prevent chocolate from seizing
Press firmly – really pack that crust into the molds to prevent crumbling

Follow these simple tricks, and your tarts will turn out perfect every time!

Ingredient Substitutions

Life happens, and sometimes you need to swap ingredients! Here’s how to adapt this recipe when your pantry rebels:

No maple syrup? Honey works beautifully – just use the same amount. Agave would too, though it’s slightly thinner.
Out of almond flour? Try sunflower seed flour or more gluten-free flour (the texture will be less nutty but still good).
Dairy eaters? Regular milk works instead of coconut milk, and butter can replace coconut oil if needed.
Berry alternatives? Sliced bananas or pomegranate seeds make gorgeous (and tasty!) toppings too.

The beauty of these tarts is how flexible they are – just like our fabulous Galentine’s celebrations!

Serving Suggestions for Gluten-Free Galentine’s Tarts

These tarts shine brightest when served with bubbly champagne or a pot of floral tea – the perfect pairing for your Galentine’s brunch! Arrange them on a tiered stand with fresh flowers for that Instagram-worthy moment. For extra fun, let everyone decorate their own with different berry combinations!

Storing and Reheating Gluten-Free Galentine’s Tarts

These little beauties keep wonderfully in the fridge for 3-4 days – just pop them in an airtight container. If you want to revive that just-baked crispness, a quick 10-second zap in the microwave works magic! Though let’s be real – they rarely last long enough to need storing at my house.

Nutritional Information

Now, I’m no nutritionist (and let’s be real – we’re eating dessert here!), but I know some of my health-conscious gal pals like to know what they’re enjoying. Remember, these numbers can change based on your specific ingredients – whether you went heavy-handed with those chocolate chips or opted for extra berries!

The tarts get their protein punch from the almond flour, and the coconut oil gives them that satisfying richness. While they’re definitely a treat, I love that they pack some nutritional benefits too – almond flour’s good fats, antioxidant-rich berries, and dark chocolate’s happy-making compounds. Everything in moderation, right ladies? For more on the benefits of dark chocolate, check out this guide to antioxidants.

Nutritional values are estimates and vary based on ingredients used.

Frequently Asked Questions

Can I freeze these tarts?
Absolutely! These gluten-free galentine’s tarts freeze like a dream. Just wrap them individually in plastic wrap once fully set, then pop them in a freezer bag. They’ll keep for up to 2 months. When the craving hits, simply thaw at room temperature for about an hour. The chocolate might lose a tiny bit of shine, but the flavor stays perfect!

Can I use regular all-purpose flour instead?
You can, but the texture won’t be quite the same. Regular flour makes a tougher crust that doesn’t have that lovely almond flour crumbliness. If you do swap, use 1 cup all-purpose flour and skip the almond flour. But trust me – the gluten-free version is so good, you might not go back!

How far ahead can I make these?
The tart shells keep beautifully for 2 days at room temp in an airtight container – just fill with chocolate and berries the day of your event. Fully assembled tarts are best eaten within 24 hours, though they’ll still taste great for 3 days refrigerated (the crust just softens a bit).

Share Your Gluten-Free Galentine’s Tarts

I’d love to see your beautiful creations! Tag me @MyKitchenAdventures when you make these tarts – nothing makes me happier than seeing your Galentine’s celebrations. Happy baking, gorgeous!

Irresistible Gluten-Free Galentine’s Tarts Recipe in 8 Easy Steps

Author: Zach
Total Time: 57 minutes
Yield: 6 tarts 1x
Diet: Gluten Free

Print Recipe

Description

Delicious gluten-free tarts perfect for celebrating Galentine’s Day with friends.

Ingredients

Scale

1 cup gluten-free flour
1/2 cup almond flour
1/4 cup coconut oil
2 tbsp maple syrup
1/4 tsp salt
1/2 cup dairy-free chocolate chips
1/4 cup coconut milk
Fresh berries for topping

Instructions

Preheat oven to 350°F.
Mix gluten-free flour, almond flour, coconut oil, maple syrup, and salt in a bowl.
Press the dough into tart molds.
Bake for 12 minutes.
Melt chocolate chips with coconut milk.
Pour chocolate mixture into baked tart shells.
Top with fresh berries.
Chill for 30 minutes before serving.

Notes

Use room temperature ingredients for best results.
Let tarts cool completely before removing from molds.
Store leftovers in the refrigerator.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 tart
Calories: 220
Sugar: 12g
Sodium: 85mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: gluten-free galentine's tarts, dairy-free dessert, valentine's day treats