Gluten free Mini Egg chocolate and caramel tart recipe… it’s finally here. This is the perfect Easter baking project that doesn’t even involve any baking – it’s no-bake after all!
Gluten free mini egg chocolate and caramel tart recipe, anyone? You guys went nuts for this when I first posted a sneak preview on Instagram, so here’s the full recipe in all it’s glory. It’s actually dangerously simple to make!
I’ve tried to step my Easting baking up a gear this year. As much as I just love shoving Easter chocolate/eggs into recipes that are already on the blog and passing it off as something new…
(I mean, that is what Easter baking is when you really think about it, right? ?)
This year, I wanted to create at least one, special recipe that really felt like something totally new. Ok, you could argue that it’s basically the same as this. How dare you, it’s totally different!! (mostly)
But my mini egg chocolate and caramel tart recipe just feels like it’s own thing. And when they stop selling mini eggs in the supermarket, I might have a little cry…
So anyway, what on Earth is this? Is that gluten-free pastry? Fooled you! No, it’s actually a buttery biscuit base disguised as pastry. Don’t forget that this is a 100% no-bake recipe – no oven required!
On top of that biscuit base is a layer of caramel, followed by a layer of rich, creamy, chocolate ganache, finally topped with loads of smashed mini eggs.
The mini eggs are especially awesome as they give it a lovely, chunky crunch in every bite. And loads of colour of course!
But the best part, is that it’s so easy to make – especially if you use a tin of shop-bought caramel like I did. All you need to do is chill this baby a couple of times and you’re good to go.
Ok, so here’s your shopping list. The mini eggs are currently down the seasonal Easter aisle, not with all the regular chocolate, I’ve found. Sorry this one hasn’t got a dairy free option because the mini eggs themselves contain dairy!
Ingredients for my mini egg chocolate and caramel tart recipe
For the base
- 350g gluten free digestive biscuits (shortbread would work too)
- 165g butter, melted
For the filling
- 1 tin of caramel (I use a tin of Carnation caramel which is 397g – but also making your own using one of my recipes is fab if time allows!)
- pinch of salt to add to the caramel (optional)
- 115g dark chocolate
- 110g milk chocolate
- 40g butter
- 270ml double cream
For the topping
- Mini eggs
How to make my mini egg chocolate and caramel tart recipe
Firstly make your base. In a food processor, blitz your biscuits into a crumb-like texture. If you don’t have a food processor you can bash them with a rolling pin as well! You do want quite a fine consistency for this though.
Pour your melted butter into your crushed biscuits and mix together in a bowl.
Spoon your mixture into a loose bottom fluted tart tin (mine was 23cm across) and then using the back of a spoon and also your hands, press the mixture into the tin – both the base and up the sides. Try to get it as even and flat as you can.
Chill this in the fridge for around 30 minutes – 1 hour. Whilst this is happening you can sort out your filling.
On top of the caramel is a chocolate ganache – let’s make this first. To make this, slice your dark and milk chocolate finely with a sharp knife – this helps it melt quicker when you pour the cream onto it. Place it in a heat-proof bowl.
In a small saucepan, heat your cream and butter – do this gently so the butter is fully melted and the cream is just about to reach boiling point (I stir mine a little so it doesn’t stick to the bottom as it heats up).
Once heated, pour your cream mixture on top of your chopped chocolate (in its bowl) and leave it for about 5 minutes without stirring. After 5 minutes mix it all together so that it is combined, smooth and fully melted.
Remove your tart tin from the fridge. Mix your caramel briefly in the tin (or a small bowl) to loosen it – you can optionally add a pinch of salt here to make it salted caramel. Then pour it into your tart base and spread evenly.
Pour over your chocolate ganache mixture and spread evenly with a spatula or palette knife.
Add your mini eggs to the top at this stage as the topping. You can add some whole and then some broken bits if you wish.
Chill in the fridge for a few hours to allow the ganache to fully set.
Remove from the fridge a little earlier than you want to eat it (around 20 minutes) so the chocolate isn’t too hard to cut through – especially if you’ve left it in the fridge overnight.
Slice up (the caramel does come out the sides a little bit!) Enjoy with some vanilla ice cream!
Gluten Free Mini Egg Chocolate and Caramel Tart Recipe (No-Bake)
Ingredients
For the base
- 350 g gluten free digestive biscuits shortbread would work too
- 165 g butter melted
For the filling
- 1 tin of caramel I use a tin of Carnation caramel which is 397g - but also making your own using one of my recipes is fab if time allows!
- pinch of salt to add to the caramel optional
- 115 g dark chocolate
- 110 g milk chocolate
- 40 g butter
- 270 ml double cream
For the topping
- Mini eggs
Instructions
- Firstly make your base. In a food processor, blitz your biscuits into a crumb-like texture. If you don't have a food processor you can bash them with a rolling pin as well! You do want quite a fine consistency for this though.
- Pour your melted butter into your crushed biscuits and mix together in a bowl.
- Spoon your mixture into a loose bottom fluted tart tin (mine was 23cm across) and then using the back of a spoon and also your hands, press the mixture into the tin - both the base and up the sides. Try to get it as even and flat as you can.
- Chill this in the fridge for around 30 minutes - 1 hour. Whilst this is happening you can sort out your filling.
- On top of the caramel is a chocolate ganache - let's make this first. To make this, slice your dark and milk chocolate finely with a sharp knife - this helps it melt quicker when you pour the cream onto it. Place it in a heat-proof bowl.
- In a small saucepan, heat your cream and butter - do this gently so the butter is fully melted and the cream is just about to reach boiling point (I stir mine a little so it doesn't stick to the bottom as it heats up).
- Once heated, pour your cream mixture on top of your chopped chocolate (in its bowl) and leave it for about 5 minutes without stirring. After 5 minutes mix it all together so that it is combined, smooth and fully melted.
- Remove your tart tin from the fridge. Mix your caramel briefly in the tin (or a small bowl) to loosen it - you can optionally add a pinch of salt here to make it salted caramel. Then pour it into your tart base and spread evenly.
- Pour over your chocolate ganache mixture and spread evenly with a spatula or palette knife.
- Add your mini eggs to the top at this stage as the topping. You can add some whole and then some broken bits if you wish.
- Chill in the fridge for a few hours to allow the ganache to fully set.
- Remove from the fridge a little earlier than you want to eat it (around 20 minutes) so the chocolate isn't too hard to cut through - especially if you've left it in the fridge overnight.
- Slice up (the caramel does come out the sides a little bit!) Enjoy with some vanilla ice cream!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
