Gluten-free Halloween Slime Tart Recipe

Gluten-free Halloween slime tart recipe - a no-bake dessert that's scarily easy to make and decorate. Coeliac-friendly and wheat-free.

Keyword gluten-free dessert, no-bake recipe

Prep Time 30

Servings

Calories 568kcal

Author Becky Excell

Equipment

My Fluted Tart Tin (23cm/9 inch)

Ingredients

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

To decorate:

40 g white chocolate

Grams - Cups

Instructions

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.

Nutrition