Chocolate tart with hemp flour and raspberries

Chocolate tart with hemp flour is a dessert that combines the elegance of a classic ganache tart with the nutritional potential of hemp flour. The crumbly base with 30% hemp flour has a nutty, slightly earthy flavor that perfectly contrasts with the intense, smooth ganache filling made from dark chocolate. Fresh raspberries on top add acidity that cuts through the richness of the chocolate and the creaminess of the ganache. The final effect: an elegant dessert suitable for special occasions, ready in 45 minutes of active work.

KEY INFORMATION
• Hemp flour contains about 30% protein and about 28% fiber (USDA FoodData Central, 2023).
• Glycemic index of hemp flour: below 35 (Siano et al., Carbohydrate Polymers, 2019).
• Hemp flour is gluten-free and can replace 30–50% of wheat flour in a recipe.
• One serving of tart (about 90 g): approximately 310 kcal, 6 g protein, 21 g fat, 24 g carbohydrates.

Hemp flour in the tart base – why does it work?

Hemp flour in the crumbly base serves several functions at once. First, its lack of gluten (or minimal content) makes the base with 30% hemp flour crumbly and delicate – it doesn't harden like pure wheat after baking. Second, the nutty, slightly earthy flavor of hemp flour creates a counterpoint to the sweetness and bitterness of chocolate. Third, the nutritional values: 50 g of hemp flour contributes about 15 g of protein, about 14 g of fiber, and minerals – magnesium, iron, zinc (USDA FoodData Central, 2023).

Key ratio: 25–30% hemp flour in the base. Above 40%, the base starts to crumble because hemp flour contains a lot of protein and fat, and little starch – lacking the structural support that wheat provides. The glycemic index of hemp flour below 35 (Siano et al., Carbohydrate Polymers, 2019) lowers the glycemic load of the entire dessert compared to a tart made with pure wheat flour.

Nutritional values – what does one serving provide?

One serving of tart (about 90 g) provides approximately 305–320 kcal, 6 g protein, 21 g fat, and 24 g carbohydrates. The fat comes mainly from the butter in the base, ganache, and chocolate – saturated fatty acids prevail. Raspberries add vitamin C and fiber (about 6 g/100 g of raspberries). Fiber from the hemp base: about 2 g per serving. The tart is not a low-calorie dessert, but hemp flour enhances its nutritional profile compared to a classic tart made with wheat flour (about 2–3 g of protein per serving).

Ingredients – what do you need?

• For the base: 120 g of cake wheat flour, 50 g of hemp flour, 2 tablespoons of cocoa, 2 tablespoons of powdered sugar, a pinch of salt, 100 g of cold butter, 1 egg yolk, 2–3 tablespoons of cold water
• For the ganache: 200 g of dark chocolate 70%+, 180 ml of heavy cream 30–36%, 1 tablespoon of butter
• For the top: 150 g of fresh raspberries, optional powdered sugar for sprinkling

How to prepare a chocolate tart with hemp flour – step by step?

Active work: about 45 minutes. Chilling the dough: 30 minutes. Baking: 25 minutes. Cooling the finished tart: 2 hours. Tart pan 22–24 cm with a removable bottom.

Step 1. Shortcrust pastry with hemp flour. Mix both flours, cocoa, powdered sugar, and salt. Add cold butter in cubes and rub with your fingers until it resembles crumbs (about 2 minutes). Add the egg yolk and 2 tablespoons of water – knead minimally. The dough should not be warm. Chill for 30 minutes in the refrigerator.

Step 2. Blind baking. Roll out the dough to 3–4 mm. Line the pan, prick the bottom. Blind bake with weights (beans, rice, ceramics) at 185°C for 15 minutes. Remove the weights and bake for another 8–10 minutes until the edges are golden. Cool completely before filling.

Step 3. Chocolate ganache. Chop the chocolate finely. Heat the cream until it starts to steam – do not boil. Pour the cream over the chocolate. Wait a minute. Stir from the center to the edges until smooth ganache forms. Add butter, stir until glossy.

Step 4. Assembling and cooling. Pour the ganache into the cooled base. Smooth it out with a spatula. Arrange the raspberries on top. Chill for at least 2 hours. Cut with a knife dipped in hot water.

Tips and variations

In tests, we noticed that the base made with hemp flour tends to brown faster than the one made with pure wheat flour. Hemp flour contains more protein and fat, which brown faster than starch. Practical tip: reduce the blind baking temperature to 180°C (instead of 185°C) and shorten the time without weights to 6–8 minutes. The base should be golden-brown, not dark – a darker base tastes slightly bitter and ruins the contrast with the sweet filling.

Berry version. Instead of raspberries, use a mix of blueberries, blackberries, and currants. Each of these fruits has a similar acidity and contrasts beautifully with the ganache filling. Blackberries pressed deeper into the ganache and blueberries on top create a visual effect similar to pastry creations.

Hemp nut version. Sprinkle the base with 2 tablespoons of shelled hemp seeds before pouring in the ganache – they will get stuck in the filling and provide crunch with every slice of the tart. Another 2 tablespoons of seeds on top along with the raspberries create decoration and add protein. The omega-6 to omega-3 ratio in hemp seeds: approx. 3:1 (Callaway, Euphytica, 2004).

Coffee version. Add 1 teaspoon of espresso powder or 2 tablespoons of strong espresso to the hot ganache along with the butter. Coffee enhances the depth of bitter chocolate without altering its flavor – a standard pastry technique used by bakers to highlight cocoa. Hemp flour in the base combined with coffee ganache creates a flavor profile similar to mocha tart, and the sprinkle of hemp seeds on top adds the final nutty element.

More recipes with hemp flour can be found in the article about brownie with hemp flour.

Frequently Asked Questions

How much hemp flour should be added to the tart base?

Optimal ratio: 25–30% hemp flour. Base recipe: 120 g wheat + 50 g hemp (approx. 29%). Above 40%, the base crumbles. Hemp flour has a GI below 35 (Siano et al., 2019) and about 30% protein (USDA, 2023).

Why does the tart base shrink during baking?

Overworking the dough or not chilling it before baking. Shortcrust pastry requires minimal kneading and 30 minutes in the fridge. Hemp flour is gluten-free – its inclusion reduces the risk of shrinking, as gluten is the main cause of base shrinkage.

What chocolate should be used for ganache in the hemp tart?

Bitter chocolate 70%+ – the minimum for proper ganache consistency. Milk chocolate has too much sugar and too little cocoa, and the ganache will not set. The nutty base with hemp flour and intense bitter ganache create a cohesive flavor profile.

How to store the chocolate tart with hemp flour?

In the fridge for up to 4 days, covered with foil. Tastes best after an overnight chill. Do not freeze with raspberries – they lose their shape after thawing. The base without ganache can be frozen for up to 2 months.

Can the chocolate tart with hemp flour be gluten-free?

Yes – replace wheat flour with rice flour or a gluten-free blend (120 g). Hemp flour is naturally gluten-free. The gluten-free base is more crumbly – add a whole egg instead of just the yolk for better binding. Magnesium from hemp flour: approx. 210 mg/100 g (USDA, 2023).

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: 2026-05-04 · Updated: 2026-05-04