These gluten-free dark chocolate caramel tarts are a real treat! With a rich chocolate crust and a gooey caramel filling, they make dessert feel extra special.
Honestly, the combination of chocolate and caramel is simply fantastic! I love serving these with a dollop of whipped cream on top—it’s the perfect sweet ending to any meal. 😋
Key Ingredients & Substitutions
Gluten-Free Flour Blend: This is the base for your tart shell. Look for a blend that contains a mix of flours like rice, potato, and tapioca flour. If you don’t have it, you can make your own by mixing these flours in equal parts.
Almond Flour: It adds a nice texture and flavor. If you’re nut-free or don’t have it, you can replace it with more gluten-free flour or even finely ground oats for a similar effect.
Dark Chocolate: Aim for chocolate with at least 70% cocoa for a rich taste. If you prefer, you could use semi-sweet chocolate, but it will be sweeter. Always choose high-quality chocolate for better flavor!
Heavy Cream: This gives richness to both the ganache and caramel. If you want a lighter option, you can use coconut cream, but it will change the flavor slightly.
Granulated Sugar: For the caramel, white sugar is best for achieving that perfect amber color. Brown sugar can create a different flavor but may not give the same result in texture.
What’s the Best Way to Make a Gluten-Free Tart Shell?
Making gluten-free tart shells can be tricky, but I have some tips to help you succeed! Start by chilling your butter. Cold butter creates a flaky texture that’s essential for great pastries. Then, when mixing, be sure not to over-process the dough; it should be crumbly yet hold together when pressed.
- Use a food processor for mixing to keep the dough cold and achieve the right texture.
- If the dough seems too dry, don’t hesitate to add cold water a little at a time—this helps bind it without making it soggy.
- Chill the dough for at least an hour. This helps it firm up and makes rolling easier.
How to Make Gluten-Free Dark Chocolate Caramel Tarts
Ingredients You’ll Need:
For the Gluten-Free Tart Shells:
- 1 ½ cups gluten-free all-purpose flour blend
- ¼ cup almond flour (optional for extra texture)
- ¼ cup powdered sugar
- ½ tsp xanthan gum (if your blend does not already contain it)
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 1 large egg
- 1 tsp pure vanilla extract
For the Dark Chocolate Ganache:
- 1 cup heavy cream
- 8 oz (about 140g) dark chocolate, chopped (70% cocoa or higher)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp sea salt (optional for salted caramel)
For Garnish:
- Flaky sea salt
- Dark chocolate pieces or shavings
- Optional powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and another 1 hour to chill. Plus, you’ll need 12-15 minutes for baking the tart shells. Once all components are made, assemble everything, then let the tarts set in the fridge. Your tasty treat will be ready to enjoy!
Step-by-Step Instructions:
1. Make the Tart Shells:
Start by blending your gluten-free flour, almond flour (if using), powdered sugar, xanthan gum (if needed), and salt in a food processor until combined. Add the cubed cold butter and pulse until the mixture looks like coarse crumbs. Then, add the egg and vanilla extract, pulsing until the dough forms a rough ball. If it feels too crumbly, add cold water, one tablespoon at a time, until it holds together. Wrap the dough in plastic wrap, flatten it into a disk, and chill in the fridge for at least 1 hour.
2. Bake the Tart Shells:
Preheat your oven to 350°F (175°C). Lightly grease a mini tart pan or muffin tin for easy removal. Roll out the chilled dough between two sheets of parchment paper to about 1/8 inch thick. Cut circles slightly larger than your tart pan cavities, press the dough into the pan, and trim any excess. Use a fork to prick the bottoms to prevent puffing, then bake for 12-15 minutes until the edges are light golden. Allow them to cool completely before filling.
3. Prepare the Caramel:
In a heavy-bottomed saucepan, heat the sugar over medium heat while stirring occasionally until it melts and reaches an amber color. Quickly add cubed butter and whisk until melted. Carefully drizzle in the heavy cream while continuing to whisk. Let it boil for 1-2 minutes until it thickens slightly, then remove from heat and stir in sea salt if you’d like salted caramel. Let it cool for a few minutes until it thickens slightly but remains pourable.
4. Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped dark chocolate in a heatproof bowl and let it sit for 2-3 minutes. Stir gently until you have a smooth and glossy ganache. Mix in the butter and vanilla extract, then let it cool slightly to thicken while still pourable.
5. Assemble the Tarts:
Start by spooning or piping ganache into each tart shell. Follow with a dollop of caramel on top of the ganache. For decoration, you can place a small piece or square of dark chocolate on top. Finish by sprinkling with flaky sea salt and refrigerate the tarts for at least 1 hour to set.
6. Serve:
Take the tarts out of the fridge about 10-15 minutes before serving to reach the best texture. If you’d like, dust with powdered sugar before enjoying your delicious Gluten-Free Dark Chocolate Caramel Tarts!
Enjoy the rich, decadent flavors and the wonderful textures of this delightful dessert! Happy baking!
Can I Use a Different Flour Blend?
Yes! If you don’t have a gluten-free all-purpose flour blend, you can create your own using a mix of rice flour, potato starch, and tapioca flour. Just make sure your homemade blend contains xanthan gum to help bind the ingredients together.
How Should I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing them without the ganache and caramel for up to 1 month. Thaw in the fridge before assembling and serving.
Can I Make the Tarts Ahead of Time?
Absolutely! You can prepare the tart shells and the components in advance. Just store the components separately in the fridge, then assemble the tarts a few hours before serving for the best results.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with coconut cream, though it will impart a slight coconut flavor. For a nondairy alternative, look for a plant-based heavy cream made from cashews or soy.
