Salted Caramel Chocolate Tart (Gluten Free!)
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This amazingly divine Salted Caramel Chocolate Tart (Gluten Free!) is just the thing to make your sweetheart swoon this Valentines Day!
Hello there chocolate and caramel lovers!
I’ve got a little special something for you today… It’s called a Salted Caramel Chocolate Tart and it happens to be gluten free.
This dangerously dark thing of beauty is the perfect treat to make for someone you want to impress.
It’s elegant. Luxurious. Ultra rich, with deep salted caramel flavor and silky chocolate ganache covering the top.
The crust is made out of gluten free chocolate graham crackers. This provides a crisp crumbly contrast to the oozing salted caramel center that melts in your mouth.
This Salted Caramel Chocolate Tart is to die for, you guys. We tried something similar not long ago at a restaurant, and I haven’t stopped thinking about it since.
It’s easy to make your own Salted Caramel Chocolate Tart. You just need a food processor, a tart pan, and a little time on your hands.
Start by making fine chocolate crumbs. Crush gluten free chocolate graham crackers in the food processor, and mix the crumbs with butter. Press them into a tart pan and bake.
Then boil sugar and water into a dark caramelized syrup. The color greatly effects the taste. So if you like mild caramel, boil the syrup for less time. However, if you like intensely dark caramel, boil the sugar until it’s dark brown.
Whisk the caramelized syrup with cream and butter to make a thick caramel filling. Pour the filling in the baked crust.
Finally, melt chocolate into cream for a smooth chocolate ganache. Pour the chocolate over the caramel filling and chill to set!
See? You can do this!
Our Gluten Free Salted Caramel Chocolate Tart is the perfect dessert for Valentines Day. It’s decadent and tastes, well… special.
Your sweetie will feel special when they taste it, and that’s what a good dessert is all about!
Salted Caramel Chocolate Tart (Gluten Free!)
Ingredients
For the Crust:
- 5 ounces chocolate graham crackers (gluten-free)
- 5 tablespoons melted butter
For the Caramel Layer:
- 1 3/4 cups granulated sugar
- 1/2 cups water
- 3/4 cups heavy cream
- 8 tablespoons butter
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon sea salt
For the Chocolate Ganache:
- 5 ounces semi-sweet chocolate
- 1/2 cup heavy cream
- 1 tablespoon corn syrup**
- Flake salt for garnish
Instructions
- Preheat the oven to 350 degrees F. Place the chocolate graham crackers in the food processor. Pulse the crackers into fine crumbs. Pour the melted butter into the food processor and pulse again until well combined.
- Press the chocolate crumbs, firmly and evenly, into a 9- or 10-inch tart pan. Make sure to press the crumbs up the sides. Bake for 10 minutes.
- Meanwhile, place sugar and water into a medium sauce pot for the caramel filling. Fit a candy thermometer on the edge of the pot, and turn the burner on medium-high. Bring the sugar to a boil and let it simmer until it turns dark and reaches between 330-350 degrees F. The color should be somewhere between a medium honey brown and a dark sweet tea brown. Do not stir the sugar syrup, but swirl the pot on occasion. Once your desired color is reached, immediately take it off the heat. (Lighter colored sugar offers a lighter caramel taste, whereas dark syrup creates a bold deep caramel flavor.)
- While the sugar is boiling place the heavy cream, butter, vanilla, and salt in a microwave-safe bowl. Warm the ingredients for 1-2 minutes in the microwave, until the butter melts. Then stir well. (This can also be done on the stovetop.) Once the syrup is taken off the heat, quickly whisk the cream mixture into the caramelized syrup, until very smooth.
- Pour the caramel filling into the baked tart crust. Tap it on the counter gently to remove bubbles. Then place the tart in the refrigerator to set. Allow at least 30 minutes of chill time, before adding the ganache layer.
- For the chocolate ganache, break the chocolate into pieces and place in a microwave-safe bowl. Pour the cream and corn syrup over the chocolate. Heat in the microwave, in one-minute increments, until the chocolate is melted and stirs smoothly into the cream. (This can also be done on the stovetop.) **The corn syrup is optional. It makes the ganache shiny, but is not necessary for flavor or texture.
- Pour the chocolate ganache evenly over the top of the caramel filling. Use a spatula to spread the chocolate to the edges. Place in the refrigerator and chill for at least one hour. Then sprinkle the top with salt flakes.
- You can keep the tart in the fridge. However for best cutting results, I like to keep the tart in the freezer. For neat edges, lift the tart out of the ring and cut the pieces while frozen. Thaw the pieces on dessert plates for 15 minutes before serving. This Salted Caramel Chocolate Tart can be made up to a week in advance!
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
I really wanted to like this recipe but the caramel never came together and thickened the way it should. The crust and ganache top were great but the caramel was a gooey mess. Not sure what I did wrong but unfortunate all around.
I tried the recipe and everything seemed to go wrong. The cookie base seemed way too buttery, it bubbled in the oven while cooking. I tried to make the caramel filling three time. Twice it crystallized (having never browned) and the final time it didn’t thicken enough, so the ganache couldn’t be spread on top of it. Had to throw the whole thing out. Some troubleshooting for the caramel step would help. Isn’t it typical to put the butter in sooner, rather than at the same time as the cream?
Anyways, bet it’s amazing when done right. Mine looked like I was on an episode of Nailed It.
This turned out wonderful! Will definitely do it for the holidays. Do you think it can be made 3-4 days ahead?
Forgot to add stars! 4 instead of 5 only because it really can’t be left out because it will melt. Maybe it was me and how I made the caramel!
Just made this last night to bring to a dinner party. It was amazing, so rich, so good! Everyone said it was the best dessert I have made (and I am known for my desserts) I also may haven eaten all the left overs today. Thanks for sharing. Keeping it in the freezer helped. Also used Chocolate teddy grams, great idea.
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Very rich and decadent, and it was impressive at my Christmas dinner. Gave it 4 instead of 5 stars because it melted into a shapeless mass after being left out for an hour, and it was really rather sweet and needed whipped cream on the side to balance the richness. Next time I may switch around the layers and proportions, having a thicker bottom layer of semi-sweet ganache and a thinner top layer of caramel. It would be less sweet and likely hold its shape better as well. Thanks for this gorgeous recipe!
This is the most wonderful gf dessert I’ve made . . . so easy and yummy, thank you!
You mention using a candy thermometer, but you do not list the temperature that the boiling sugar should reach.
Also, do you use the 1/2 cup of water to boil with the sugar?
Hi Christine!
Are you looking at the article or the recipe? Everything you need to know is in the official recipe. :)
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Aw man, that caramel. Seriously just made my mouth water!
This looks like the perfect dessert!
Hi Pierre! Yes, the caramel filling is made from scratch. That’s why you don’t see caramel in the ingredients list. It is made from the sugar, butter and cream.
You make the carmel from the sugar. Instructios are given in the recipe
This look so decadent and beautiful! I love that you made it gluten free!
I so need this chocolate and caramel tart in my life!