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My No-Bake Gluten Free Chocolate and Salted Caramel Tart Recipe

My gluten free chocolate and salted caramel tart recipe is probably my easiest dessert to make EVER! It's no-bake and tastes out of this world.
Keyword chocolate and caramel tart, chocolate tart, chocolate tart recipe, gluten free
Prep Time 1 hour
Additional Time 3 hours
Total Time 4 hours
Servings 12
Calories 424kcal
Author Becky Excell


For the base

  • 320 g gluten free bourbon biscuits
  • 100 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
  • 225 g dark chocolate
  • 40 g butter
  • 270 ml double cream

For the topping (optional)

  • Either any leftover biscuits from your base or I used Schar Delishios for fun!


  • Firstly make your base. In a food processor, blitz your bourbons 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 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 any additional chocolates or chopped biscuits at this stage as the topping.
  • 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 30 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!


See blog post above for dairy free/vegan option for this recipe.


Serving: 1g | Calories: 424kcal | Carbohydrates: 37g | Protein: 3g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 242mg | Fiber: 2g | Sugar: 24g