Gluten Free Chocolate Tart Recipe
A no bake chocolate tart with a buttery biscuit base and rich, chocolate ganache filling. I strongly recommend making this the night before serving, so it has at least 8 hours to thoroughly chill.
Servings: 12 people
Ingredients
For the base:
- 300 g gluten free digestive biscuits
- 100 g unsalted butter (melted)
- 30 g cocoa powder
For the filling:
- 150 g dark chocolate (+ extra for grating on top)
- 150 g milk chocolate
- 50 g unsalted butter (cut into small cubes)
- 300 ml double cream
Instructions
- Make the base by blitzing the gluten free digestives and cocoa powder to a crumb in a food processor. Add the butter and blitz again so it forms a ‘wet sand’ consistency.
- Use your hands (or a glass) to press the mixture into the base and up the sides of a 23cm deep, loose-bottom tin. Place in the freezer while you make the filling.
- To make the ganache filling, finely chop the chocolate and add to a bowl with the butter. Heat the double cream in a pan until just-before boiling point.
- Pour the cream over the chocolate and mix well until smooth. Remove the base from the freezer then pour the ganache over the base. Smooth out with a spatula then place in the fridge for at least 4 hours (ideally overnight).
- Decorate with a sprinkling of finely grated chocolate before serving.
Notes
- Topping Ideas: Feel free to add anything extra on top to jazz up your tart, like crushed pistachios or even crushed candy canes for a festive spin!
- Storing: This tart can be made up to 24 hours in advance and leftovers can be kept in the fridge for 3-5 days.
Nutrition
Serving: 1slice | Calories: 426kcal | Carbohydrates: 35g | Protein: 4g | Fat: 32g
