Chocolate Tart with Hemp Flour and Raspberries
Chocolate tart on a crumbly base with hemp flour, ganache, and raspberries. Step-by-step recipe, composition of three types of hemp flour, and THC limits.
The chocolate tart with hemp flour looks like a classic pastry dessert, but the base behaves differently than wheat. Hemp flour does not create gluten, but it carries a lot of protein and fat, so the dough browns faster and crumbles differently under the knife. This is an advantage as long as you do not overdo the proportion. Below you will find a recipe for a crumbly base with about 29% hemp flour, a ganache filling made from dark chocolate, and fresh raspberries on top. Along the way, we address three common questions from readers: how do the flours sold under the same name differ, how much of such flour can withstand baking, and what does food law say about it.
KEY INFORMATION
• Hemp cake flour: 31.62% protein and 43.76% fiber in dry mass compared to 12.45% and 1.51% for wheat (Capcanari et al., 2023).
• Wet gluten was detected only in wheat flour (24.80%); hemp is not a gluten grain.
• Bread with 40% hemp flour lost about 37% of the loaf’s volume.
• In the tart base, we stick to 25-30% hemp flour.
What does hemp flour change in the crumbly base?
It changes three things at once: taste, structure, and browning speed. The taste is nutty and slightly earthy, so it pairs well with dark chocolate. The structure becomes more crumbly because hemp flour does not create the gluten network that wheat gives the dough for cohesion. Browning speeds up because primarily protein and fat brown, and there is significantly more of these in hemp flour than in wheat.
However, before you buy “hemp flour,” check what is in the bag, as at least three different products are sold under this name. Ground whole seeds retain fat: Rusu et al. (Plants, 2021) measured 25.19% protein and 29.27% fat in such flour. The flour remaining after oil pressing has significantly less: Siano et al. (Molecules, 2018) report 30.7% protein and 13.6% fat. The most processed is the flour from the cake, in which Capcanari et al. (Foods, 2023) found 31.62% protein with only 8.19% fat.
This has practical implications for the tart. Fatter flour gives a more buttery base and browns faster, so the temperature needs to be lowered. De-fatted flour absorbs more water and requires a bit more liquid in the dough.
How does hemp flour differ from wheat flour?
The difference is visible in every position of the analysis. Rusu et al. compared type 550 wheat flour with Dacia Secuieni hemp flour in one study using the same method. Protein was 13.04% versus 25.19%, fat 0.26% versus 29.27%, and crude fiber 0.61% versus 26.10%. This is not a difference in degree, but two different raw materials.
How much of such flour can withstand baking was checked by Capcanari et al. They added hemp cake flour to wheat flour in proportions from 5% to 40% and baked bread from it. The protein in the bread increased from 11.11% to 18.18% dry mass, but the volume of the loaf decreased from 2950 to 1847 cubic centimeters, or about 37%, and porosity from 74.45% to 65.76%. In sensory evaluation, all loaves performed well, so the taste did not suffer; the structure did.
Bread is not a crumbly dough, but the direction is the same and explains why in this recipe we stop at 50 g of hemp flour for 120 g of wheat flour. Above approximately 40%, the base becomes so crumbly that it is difficult to remove it from the pan intact.
Is hemp flour legal in baking?
Yes, it is an ordinary food ingredient. The Act on Counteracting Drug Addiction defines hemp other than fiber as the above-ground parts of the plant excluding seeds (art. 4 point 37 of the Act of July 29, 2005, Journal of Laws 2023 item 1939, as amended by the Act of March 24, 2022, Journal of Laws 2022 item 763). Hemp flour is made from seeds, so it does not fall under this definition.
Separately, EU law limits how much THC can be found in such food as a contaminant. Commission Regulation (EU) 2023/915, applicable from May 25, 2023, sets 3.0 mg/kg for hemp seeds and for ground seeds and other products processed from them, including flour. For seed oil, the limit is 7.5 mg/kg. The level is counted as the sum of delta-9-THC and THCA expressed as delta-9-THC, with a coefficient of 0.877 for THCA. The threshold of 0.3% mentioned in cultivation refers to the flowering tops of the plant, not the bag of flour from the store. These are two separate regulations, expressed in different units and monitored by different authorities, so mixing them leads only to misunderstandings at the counter.
Ingredients - what do you need?
A tart pan 22-24 cm with a removable bottom, for 8-10 servings. You can buy hemp flour at a health food store; our offer does not include it, so we do not send you to the store for it.
- Base: 120 g of all-purpose wheat flour, 50 g of hemp flour, 2 tablespoons of cocoa powder, 2 tablespoons of powdered sugar, a pinch of salt, 100 g of cold butter, 1 yolk, 2-3 tablespoons of cold water
- Ganache: 200 g of dark chocolate with at least 70% cocoa content, 180 ml of heavy cream 30-36%, 1 tablespoon of butter
- Topping: 150 g of fresh raspberries, optionally powdered sugar for dusting
The butter should be cold straight from the fridge, as in warmth it will spread in the flour instead of remaining in pieces, and it is from them that the crumbly texture depends. Chocolate below 60% cocoa will not set the ganache enough for cutting, so do not replace it with milk chocolate. Use fresh and dry raspberries; frozen ones release water even when arranging and blur the top of the filling. The cream must have at least 30% fat, as thinner ganache will not create a smooth emulsion and will come out grainy after cooling.
How to make a chocolate tart step by step?
Active work takes about 45 minutes, the rest is waiting. The dough chills for half an hour before baking, and the finished tart needs at least two hours in the fridge. The most common mistake is rushing at this last stage: unchilled ganache spreads under the knife.
- Knead the dough. Mix both flours, cocoa powder, powdered sugar, and salt. Add cold butter in cubes and rub with your fingers for about 2 minutes until a crumble forms. Add the yolk and 2 tablespoons of cold water, briefly knead into a ball, and chill for 30 minutes wrapped in foil.
- Blind bake. Roll out the dough to a thickness of 3-4 mm and line the tart pan, pressing it against the edges. Prick the bottom with a fork. Cover with paper, add weights, and bake for 15 minutes at 180 degrees. Remove the weights and bake for another 6-8 minutes until the edges are golden.
- Make the ganache. Finely chop the chocolate and place it in a bowl. Heat the cream until it starts to steam, but do not bring it to a boil. Pour it over the chocolate and wait a minute. Stir from the center to the edges until smooth, then mix in a tablespoon of butter.
- Assemble and chill. Pour the ganache into the completely cooled base and smooth it with a spatula. Arrange the raspberries, gently pressing them into the filling. Chill for at least 2 hours. Cut with a knife dipped in hot water and wiped after each piece.
How to modify this recipe?
The tart tolerates substitutions in the base and on top. The table below shows four variants and what each changes.
| Variant | What you do | What changes |
|---|---|---|
| Gluten-free | Replace 120 g of wheat flour with rice flour or a gluten-free mix and add a whole egg instead of the yolk | the base is crumblier, needs a stronger binder |
| Berry | Instead of raspberries, use a mix of blueberries and blackberries | similar acidity, darker appearance of the cross-section |
| With hemp seeds | Sprinkle 2 tablespoons of shelled seeds on the base before pouring in the ganache | crunchiness with every bite and a nutty accent |
| Coffee | Add a teaspoon of espresso powder to the hot ganache | deeper cocoa bitterness without coffee flavor |
The version with seeds has one more advantage. The fat in hemp seeds contains omega-6 and omega-3 fatty acids in a ratio close to 3:1, which Siano et al. describe as nutritionally beneficial. However, this does not mean that two tablespoons of topping turn the tart into a health product, as it is still a dessert with butter, chocolate, and cream. If you are looking for other baked goods with the same flour, we have a recipe for chocolate muffins with hemp flour and brownies with hemp flour without wheat. For a smaller dessert with coffee, truffles with hemp seeds in chocolate work well.
Frequently Asked Questions
How much hemp flour should I add to the tart base?
In this recipe, 50 g of hemp flour for 120 g of wheat flour, which is about 29% of the total. Above approximately 40%, the base starts to crumble when removed from the pan. The same trend is observed by Capcanari et al. (2023): with 40% hemp flour, the bread lost about 37% of its volume.
Does hemp flour contain gluten?
It does not contain gluten, as gluten is formed by proteins in wheat and related grains, and hemp does not belong to this group. Capcanari et al. (2023) detected wet gluten only in wheat flour and found 24.80% in it. However, the base is not gluten-free as long as it contains wheat flour.
Why does the tart base shrink during baking?
Most often due to over-kneading and skipping the chilling step. The stretched gluten shrinks in the oven and pulls the dough away from the sides of the pan. Knead briefly, just until the ingredients are combined, and keep the dough in the fridge for 30 minutes before rolling it out.
What chocolate should I choose for ganache?
Bitter chocolate with at least 70% cocoa content. Below 60%, the ganache will not set enough to cut clean pieces, as it lacks cocoa butter, and excess sugar further softens it. The bitterness of the chocolate balances the nutty base.
How to store the chocolate tart with hemp flour?
In the fridge for up to 4 days, covered with foil or under a dome. After an overnight chill, it tastes better as the raspberries release some juice into the ganache. Do not freeze it with the fruits: after thawing, the raspberries lose their shape and release water. The base can withstand freezing for up to 2 months.
This article is for informational and educational purposes and does not replace consultation with a doctor. If you are pregnant, breastfeeding, taking medications, or have chronic conditions, consult the use of supplements or herbs with a specialist.
Author: Michał Waluk · Published: 2026-06-22 · Updated: 2026-08-16
