Gluten-free Halloween slime tart recipe – no-bake, scarily easy to make and no need to even turn the oven on! Scariest of all, nobody could EVER tell it’s Coeliac-friendly and wheat-free.
Gluten-free Halloween slime tart recipe – a super simple dessert that gives a Halloween makeover to a recipe that’s been a blog favourite for almost 4 years: my no-bake salted caramel chocolate tart. And all it takes is a little green food colouring in the caramel and melted white chocolate to create the web pattern!
So far this month we’ve had Halloween mummy brownies, shortbread Witches’ fingers and not-so-scary Monster cupcakes to end the five year drought of Halloween recipes here on the blog. But I’m not done quite yet!
Here’s yet another spooky remix of a tried-and-tested blog favourite, but this time, it’s a dessert that’ll more than ‘wow’ your ghoulish guests… so let’s just say that it’s frighteningly good.
And as with all my Halloween remix recipes, they’ll show you how to make some super easy adjustments to the original recipe that’ll totally transform them from classic bakes and desserts to fun and spooky centre pieces!
My original salted caramel no-bake chocolate tart only called for 7 ingredients and you’ll only need two extra ingredients on top of that to totally transform it. Here’s everything you’ll need:
Gluten-free Halloween slime tart recipe: What you’ll need…
- Gluten-free Cookies and Cream biscuits: You can find these down the free from aisle in nearly all supermarkets and are essentially a gluten-free version of Oreos, but here’s a link so you know what you’re looking for.
- Butter: You’ll need a little butter for binding the base and putting into the chocolate filling and slime layer. As it’ll be melted in all three situations, you can use either cold (straight from the fridge) or room temperature (softened) butter. Salted or unsalted works fine too.
- Tinned caramel: This is just your regular bog standard caramel in a tin to make life easier. With a little added butter and green food colouring gel, it transforms into the perfect slime!
- Green food colouring gel: Notice the inclusion and importance of the word ‘gel’! Regular watery food colouring won’t give you the colour you see in the photos at all and if you add tons of it, you’ll dilute the caramel and it’ll be way too runny. You can buy food colouring gel on Amazon but I usually get mine when I stop past Hobby Craft.
- 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 like I do.
- White chocolate: You’ll need a very small amount to melt and pipe onto the top to create the spider web design you see below. It’s there more for decoration than flavour, though a little does go a long way!
So here’s the fun part for me: describing what my gluten-free Halloween slime tart tastes like!
With a buttery gluten-free ‘Oreo-style’ base and an indulgently chocolatey chocolate filling (complete with white chocolate spider web design), this dessert is a real crowd pleaser.
But make sure you gather your guests around as you slice into it for the reveal of that hidden, oozing green caramel slime! The combo of sweet, gooey caramel against that rich, thick chocolate filling is a match made in Halloween heaven.
With the base adding a contrasting texture and crunch, this is the type of dessert that you wish would never end! Here’s some frequently asked questions before you dive right in…
Gluten-free Halloween slime 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.
How do I make this recipe dairy-free?
Here’s exactly what I would do to make this recipe dairy-free:
- Use Stork hard margarine instead of butter.
- Ensure your gluten-free cookies and cream biscuits are dairy-free.
- Make your own dairy-free caramel – feel free to use store-bought if you can find one that’s gluten-free, doesn’t cost a bomb and is easily accessible… I couldn’t find one!
- Use a dairy-free alternative to double cream (minimum 30% fat per 100g)
- Use dairy-free chocolate for the filling and decoration.
Can I make your gluten-free Halloween slime tart recipe vegan?
Yep! If you follow the instructions above to make this recipe dairy free, then you’ve also just made it vegan.
The green food colouring I linked above and below is vegan-friendly too.
Is this recipe low FODMAP?
Sadly as this recipe has a big caramel element, it’s tricky to easily make it low FODMAP. That’s because regular caramel is made from double cream (high in lactose) and dairy-free caramel is often made from coconut milk (only low FODMAP in small 60ml servings).
Do I need any special equipment to make your gluten-free Halloween slime tart recipe?
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 recommend trying this in a tin without a loose bottom, otherwise it will be impossible to remove from the tin without breaking it when you want to serve it up.
Using a tin smaller than mine will mean that each slice will be thicker, taller and take longer to set, so bear that in mind!
I also used piping bags like these.
Which food colouring should I use?
I’ve already touched on this on the ingredients info above, but please make sure you use a food colouring gels! Regular watery food colouring won’t give you the colour you see in the photos at all and if you add tons of it, you’ll dilute the caramel and it’ll be way too runny.
You can buy food colouring gel on Amazon but I usually get mine when I stop past Hobby Craft. I used to use food colouring paste like this (which would still work fine) but it’s a little harder to mix in as it’s thicker and more gloopy.
And yes, all these food colourings mentioned are gluten-free!
Which gluten-free biscuits should I use for the base?
In the photos I used gluten-free cookies and cream biscuits from Tesco’s free from aisle.
Loads of supermarkets like Asda, Sainsbury’s and Tesco do their own version of these biscuits too, so happily give them a go as well.
Gluten-free Halloween slime tart recipe: Tips for perfection!
- Use the bottom of a (clean) jar or ramekin to compact the biscuit base in and up the sides of the tart. 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. The fluted edge also helps the biscuit mixture stay where it’s supposed to up the sides!
- 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 and if they’re to thin, they’ll be super brittle. But using a jar or ramekin can make this part especially, much easier and more consistent.
- 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.
- The white chocolate will be very runny once melted! The last thing you want to do is dribble white chocolate all over the ganache in places where you don’t want it. Whenever you’ve finished piping the white chocolate rings, turn the piping bag to face the ceiling to avoid drips and dribbles!
Gluten-free Halloween Slime Tart Recipe
For the base:
- 300 g gluten-free cookies and cream biscuits (linked in FAQ section)
- 90 g butter melted
For the slime layer:
- 397 g tin of caramel
- 1 tbsp butter
- green food colouring gel (see FAQ section for links to what I used)
For the chocolate ganache filling:
- 300 ml double cream
- 300 g chocolate I use half dark and half milk
- 55 g butter
- 40 g white chocolate
- Crush your biscuits into fine crumbs. I often do this in a food processor or I use a rolling pin to crush the biscuits (put them into a zip-lock bag first).
- 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 (linked in FAQ section) and up the sides. I use an empty jam jar to compact the biscuit mixture up the sides which helps a lot. Chill in the fridge for about 30 minutes.
- For the ‘slime’ layer, heat together the caramel and butter in the microwave, give it a good whisk to make sure it's nice and smooth then mix through a couple of drops of the green food colouring gel or until you achieve a vibrant green colour.
- Pour the green ‘slime’ into the chilled base and chill for about an hour in the fridge.
- For the chocolate ganache layer, heat your cream in a saucepan until just boiling. Remove from the heat and add in your chocolate and butter. Stir continuously until it’s all melted, combined and creamy.
- Melt the white chocolate (microwave on full power in short bursts, stirring in between) and place it into a piping bag – no need for a nozzle, simply snip the end off when you're ready to pipe the decoration.
- Pour your ganache filling into your tart shell on top of the ‘slime’ and spread into an even, flat layer – I use a palette knife to do this.
- To decorate, snip the end off the piping bag of white chocolate – keep it pointing upwards unless you're piping as it's quite runny! Pipe five rings that increase in size on top of the ganache; start with a small circle in the middle and a bigger one around that and so on. See the photos for an idea of how much space between each ring you'll need to leave.
- Grab a cocktail stick or a skewer to feather the white chocolate into a spider's web. With the skewer only a few millimetres below the surface of the ganache, start in the very middle of the smallest circle and drag the skewer right to the edge of the tart to feather the icing. Repeat around 8 times all around the tart to create a spider web design.
- Place in the fridge for a few hours until set.
Thanks for reading all about my gluten-free Halloween slime 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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