Gluten-free chocolate caramel tart recipe, anyone? A thick layer of set caramel, topped with creamy chocolate ganache in a biscuit base case! Best of all, nobody would know it’s Coeliac-friendly and wheat-free…
Gluten-free chocolate caramel tart recipe – this is basically the *ultimate* dessert for caramel lovers with a chocolate tinge for good measure. Best of all, it’s 100% no-bake so there’s no need to even switch the oven on!
As I always say, when you’re out and about, the choice of gluten-free options when it comes to desserts is often very limited.
But in reality, dessert might be one of the *easiest possible* things to make gluten-free. When will people realise this?!
The only thing ‘gluten-free’ about this recipe are the biscuits used for the base (they’re from the free from aisle). So not only is it a simple swap, but no muggles would ever even notice the difference.
Here’s everything you’ll need for this recipe before you get started…
Gluten-free chocolate caramel tart recipe: What you’ll need…
- Butter: You’ll need a little butter for binding the base and putting in the chocolate filling. As it’ll be melted in both situations, you can use either cold (straight from the fridge) or room temperature (softened) butter.
- Gluten-free digestive biscuits: You can find these down the free from aisle in nearly all supermarkets, but here’s a link so you know what you’re looking for.
- Cocoa Powder: This makes the base chocolatey for that ultimate double-chocolate finish – of course, you can always leave it out for a golden, buttery biscuit base.
- Caster sugar: I use golden caster sugar for this recipe as it results in a more vibrant coloured caramel, but caster sugar works fine too.
- Golden syrup: This ingredient is a British classic with a distinctive ‘buttery’ flavour.
- Condensed milk: Just a humble can of condensed milk will do here!
- Salt: A pinch of salt turns the caramel into salted caramel, so why not throw is it?
- Double Cream: Believe it or not, the combo of double cream, chocolate and a little butter is all you need to make a rich, creamy, indulgent chocolate ganache. And yes, that’s everything you’ll need for the filling!
- Chocolate: Use either milk or dark chocolate or a 50/50 combination of both. I like to reserve some to grate a little on top.
- Salted Caramel truffles: Use whatever you like… as long as they’re gluten-free!
- Salted Caramel sauce: You’ll find this in the dessert sauce section in supermarkets along with all the other toppings and sauces for ice cream etc.
Every bite has a thick layer of sweet, sticky caramel (like you’d find in a millionaire’s) and is absolutely perfect for anybody with a sweet tooth.
Then, it’s topped with a creamy, chocolatey ganache, all sitting inside of a chocolate biscuit base case.
And of course, I chose to finish mine with salted caramel truffles and a little drizzling of caramel sauce, but the finishing is totally up to you.
Gluten-free chocolate caramel tart recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make you gluten-free no-bake chocolate tart recipe dairy-free?
As this recipe involves making your own caramel using condensed milk, it can be hard to make this part dairy-free. But I did it anyway! Here’s what you need to do:
- Use Stork hard margarine instead of butter.
- Ensure your gf digestive biscuits and cocoa powder are both dairy-free.
- Use a dairy-free alternative to double cream (minimum 30% fat per 100g)
- Use dairy-free chocolate or any dark chocolate that happens to be dairy-free.
- Instead of making the caramel in this recipe, make the dairy-free caramel in this recipe and use that instead.
- Top with dairy-free chocolate caramels like these.
- Omit the caramel sauce on top or make your own before you start using this simple recipe.
Can I make you gluten-free no-bake chocolate tart recipe vegan?
If you follow all of the above advice to make it dairy-free, that would also make it vegan too. Just ensure all alternatives used are vegan-friendly.
Is this recipe low FODMAP?
Unfortunately, this recipe contains a lot of dairy, so you won’t be able to attempt this until you’ve successfully reintroduced dairy.
But what about dairy-free alternatives? Unfortunately, they often tend to rely a lot on high FODMAP ingredients!
What gluten-free biscuits should I use for the base?
In the photos I used some gluten-free digestive biscuits from Tesco’s free from aisle. However, you can actually use whatever biscuits you fancy! Gluten-free Hob Nobs would work well here too.
Loads of supermarkets like Asda, Sainsburys and Tesco do their own gf biscuits too, so happily give them a go as well.
Can I make your gluten-free no-bake chocolate tart recipe using a food processor or electric whisk?
You actually don’t need a stand mixer or electric mixer for this recipe at all. But what would really help is a food processor!
I used my food processor to blitz the biscuits into a fine consistency so that it will be nice and easy to shape into my tart tin.
Do I need any special equipment to make this?
You won’t need anything in particular apart from a good 23cm (9 inch) pastry tin with a loose bottom like this one.
I wouldn’t really recommend trying this in a tin without a loose bottom, otherwise it will be next to impossible to remove from the tin when you want to serve it up.
Using a tin smaller than mine will mean that each slice will be thicker and take longer to set, so bear that in mind!
Do I need weighing scales to make your gluten-free no-bake chocolate tart recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Gluten-free chocolate caramel tart recipe: Tips for perfection!
- Use the bottom of a (clean) jar or ramekin to compact the biscuit base in. Whilst using the back of a spoon or using your hands is fine, either of these will make it so much easier to get the job done.
- Make sure your fluted tart tin is loose-bottomed. If it isn’t you won’t have a hope of getting this thing out in one piece!
- Ensure the sides of the biscuit tart case aren’t too thin – especially at the top. It can be a little trickier to get the sides all a consistent thickness. But using a jar or ramekin can make this part especially, much easier.
- Allow the filling adequate time to set. As this is a no-bake tart recipe, chilling time is equally as important as baking time if you were baking a cake. This allows it the much needed time it needs to set.
- Chop up/break up all your chocolate before adding to the hot cream. It’ll melt quicker!
Gluten-free chocolate caramel tart recipe - 100% no-bake and easy to make! You'd never know it was Coeliac-friendly and wheat-free.
For the base:
- 350g gluten free digestive biscuits (graham crackers)
- 2 tbsp cocoa powder
- 150g butter, melted
For the caramel:
- 185g butter
- 35g caster sugar (I use golden)
- 65g golden syrup
- 1 x 397g can of condensed milk
- pinch of salt
For the chocolate ganache top:
- 120ml (double cream
- 100g chocolate, chopped (I use a mix of milk and dark)
- 20g butter, softened
- salted caramel truffles, to finish
- salted caramel sauce, to finish
- Crush your biscuits into fine crumbs and then mix in cocoa powder so thoroughly combined. I often do this in a food processor or I use a rolling pin to crush the biscuits and then stir in the cocoa powder.
- Pour your melted butter into your crushed biscuits and mix together in a bowl.
- Press your mixture into a 23cm loose bottom fluted tart tin. Chill in the fridge for at least 30 mins.
- For your caramel, place all the ingredients in a small saucepan over a low to medium heat. Allow the butter to melt and sugar to dissolve, then mix well to ensure it doesn’t stick to the bottom and is all well combined.
- Turn the heat up so the mixture starts to bubble a little, then stir continuously for about 5–8 minutes or until it has thickened and turned a dark golden colour. Stir in a pinch of salt.
- Pour your caramel on top of your biscuit base, spreading it so that it’s level and even. Place in the fridge to set for at least 2 hours. Once chilled, remove from the fridge, ready for the final layer.
- To make your ganache, heat your cream in a small saucepan until just before boiling. Add the chopped chocolate and softened butter to a heatproof bowl, then pour in the hot cream.
- Allow it to sit for about 5 minutes without stirring, then stir together so it’s all melted, thoroughly combined and pourable.
- Pour it over the caramel layer and pop in the fridge to set.
- Just before serving drizzle with extra caramel sauce and decorate with caramel truffles.
For the base:
For the salted caramel layer:
For the chocolate ganache layer:
If you don't like salted caramel and prefer caramel without the salt, just remove the salt.
Thanks for reading all about my gluten-free chocolate caramel tart recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
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,
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