These Gluten-Free Dark Chocolate Caramel Tarts are a true treat! With a rich chocolate filling and a gooey caramel layer, they’re both sweet and satisfying.
When I serve these, everyone wants the recipe! They look fancy but are simple to whip up. Perfect for those chocolate cravings—just be prepared to share! 😋
Key Ingredients & Substitutions
Gluten-Free Graham Cracker Crumbs: These are great for the tart crust. If you can’t find them, try using crushed gluten-free cookies, like almond or coconut macaroons. They add a unique flavor!
Sugar: Regular granulated sugar is your go-to here, but for a healthier twist, consider coconut sugar. It has a lower glycemic index and offers a caramel-like taste.
Unsalted Butter: Using unsalted butter allows you to control the saltiness. If you’re looking for a dairy-free option, vegan butter works well. You can substitute oil, but the crust might not be as flaky.
Heavy Cream: This adds richness to your caramel and ganache. If you’re looking for a lighter option, coconut cream can be used, but it will give a coconut flavor.
Dark Chocolate: Aim for chocolate with at least 70% cocoa for deep flavor. If you’re avoiding cocoa, carob chips are a good substitute, although the taste will differ slightly.
How Do I Make Perfect Caramel Without Burning It?
Making caramel can be tricky, but here’s how to get it right. The key is patience! Start by heating the sugar over medium heat. Stir occasionally, watching it carefully as it melts.
- Once it’s melted and turns an amber color, add the butter quickly, stirring until mixed.
- Slowly add warm cream into the caramel, which will bubble up—keep stirring to prevent sticking.
- Don’t rush; cooking it too fast can burn the sugar! If it hardens, you can gently reheat adding a bit of water.
This method ensures a delicious caramel filling that’s smooth and not burnt!
How to Make Gluten-Free Dark Chocolate Caramel Tarts
Ingredients You’ll Need:
For the Gluten-Free Tart Crust:
- 1 1/2 cups gluten-free graham cracker crumbs (or gluten-free digestive biscuit crumbs)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon sea salt (optional, for salted caramel)
For the Dark Chocolate Ganache Topping:
- 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or more)
- 1/2 cup heavy cream
To Garnish:
- Flaky sea salt
- Dark chocolate shards or pieces
How Much Time Will You Need?
This delicious dessert will take about 30 minutes to prepare, plus you need to refrigerate the tarts for at least 1 hour to let them set. So, set aside some time to create these scrumptious tarts!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the gluten-free graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Then, press this crumb mixture evenly into mini tart pans or a mini muffin tin to form tart shells. Bake them for 8-10 minutes, or until they turn lightly golden. Once baked, remove from the oven and let them cool completely.
2. Make the Caramel Filling:
Next, grab a medium heavy-bottomed saucepan and heat the granulated sugar over medium heat. Stir it occasionally until the sugar melts and turns into an amber caramel color. Be careful! Once it’s melted, add the butter pieces and stir until they’re melted and fully combined. Slowly pour in the warmed heavy cream while stirring constantly—watch out for bubbles! Keep stirring until the caramel is smooth and thickened, which should take about 2-3 minutes. If you’re making salted caramel, stir in the sea salt at this point. Pour the caramel into your cooled tart shells, filling them about 3/4 full, and let it set at room temperature or refrigerate for 20-30 minutes until it’s firm but still soft.
3. Prepare the Dark Chocolate Ganache:
For the ganache, place your chopped dark chocolate in a heatproof bowl. Then, in a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour this hot cream over the chocolate and let it sit for 2 minutes. After that, stir it until it’s smooth and glossy. Carefully pour the ganache over the caramel layer in each tart, spreading it gently to cover the caramel.
4. Chill and Garnish:
Chill the tarts in the refrigerator for at least 1 hour until the ganache is fully set. Right before serving, sprinkle each tart with a bit of flaky sea salt and top with shards of dark chocolate for a finishing touch.
5. Serve:
Finally, remove the tarts from their pans and serve them chilled or at room temperature. Enjoy these decadent gluten-free dark chocolate caramel tarts, savoring the wonderful combination of sweet, salty, and bittersweet flavors!
Can I Substitute the Gluten-Free Graham Cracker Crumbs?
Absolutely! If you can’t find gluten-free graham cracker crumbs, you can use crushed gluten-free cookies, such as chocolate sandwich cookies or almond biscuits. Just ensure they are finely crushed to mimic the texture.
Can I Make These Tarts in Advance?
Yes, you can make the tarts a day ahead! Simply prepare the crust and caramel filling, then store them in the fridge until you’re ready to add the ganache and serve. Just ensure they are covered to prevent drying out.
How Do I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled or at room temperature, so let them sit out for a few minutes before serving!
What If My Caramel is Too Hard?
If your caramel hardens too much, don’t worry! Simply heat it gently in a saucepan over low heat, adding a little water or cream to help loosen it up. Stir continuously until it reaches the desired smooth consistency.
