Gluten Free Chocolate and Salted Caramel Tarts
Yields Four 4-inch tarts The salted caramel sauce is adapted from Brown Eyed Baker. I love this caramel sauce, it is so easy to make, and tastes amazing on ice cream or desserts.
  • 1/4 cup coarsely chopped pecans
  • 1/3 cup brown rice flour
  • 2 Tablespoons potato starch
  • 1 Tablespoon tapioca starch
  • 2 teaspoons brown sugar
  • pinch salt
  • 1/4 cup cold unsalted butter, cut into cubes
  • 2 teaspoons cold water
Salted Caramel Sauce
  • 1/2 cup granulated sugar
  • 3 Tablespoons unsalted butter, softened
  • 3 Tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
Chocolate Ganache Filling
  • 6 ounces dark chocolate, chopped
  • 1 Tablespoon unsalted butter
  • 1/2 cup heavy cream
  • 1 Tablespoon granulated sugar
  • pinch salt
  • 1/4 teaspoon espresso powder (optional, adds great flavour to chocolate though)
  1. Unless your tart pans are non-stick, lightly grease them. Place all the tart pans on a baking sheet with sides.
  2. Place all ingredients except the butter and water into a food processor. Pulse to mix.
  3. Add butter and pulse until the mixture resembles sand. Add the water, and pulse again, and the mixture should come together nicely.
  4. Press dough into four 4-inch tart pans with removable bottoms.
  5. Refrigerate the dough for 30 minutes to chill the butter. (this is a great time to start on the salted caramel sauce and chop the chocolate)
  6. Preheat oven to 350 degrees F.
  7. Bake tart shells in preheated oven for 15 minutes.
  8. Remove from oven and press crust down with the back of a spoon if necessary. Allow to cool for a few minutes, then fill immediately.
Salted Caramel Sauce
  1. In a medium-size, heavy-bottom sauce pan, melt the sugar over medium-high heat. Stir with a wooden spoon or silicone spatula to ensure the sugar melts evenly. Be careful, melted sugar is extremely hot.
  2. Heat until the sugar until it reaches 350 degrees F on an instant-read candy thermometer, or until it has reached a nice amber colour. This part may take some trial & error, if you heat it too long, it will have a nasty burnt taste. You want it to just reach a brownish-red colour. Note: When adding the remaining ingredients to the hot melted sugar, the mixture will bubble up and boil. Be prepared.
  3. Remove from heat and carefully add the butter all at once, and whisk until it is fully incorporated.
  4. Add the heavy cream and stir until the sauce becomes nice and smooth.
  5. Add the vanilla and salt. Transfer to a heat-proof bowl and let cool for 10 minutes before dividing it evenly between the 4 tart shells.
Chocolate Ganache Filling
  1. Place chocolate and butter in a heat-proof bowl.
  2. In a small sauce pan, heat heavy cream, granulated sugar, salt, and espresso powder until small bubbles begin to appear around the outside of the sauce pan.
  3. Pour hot cream mixture over the chocolate and butter, and allow it to sit for 3-5 minutes.
  4. Using a rubber spatula, gently stir the chocolate and cream together, until it is a smooth consistency and the chocolate is completely melted.
  5. Divide the ganache between the four tarts.
  6. Refrigerate tarts for 1 1/2 hours before serving. This will allow the caramel to thicken, and the ganache to set up.
  7. Sprinkle the top with a few flakes of sea salt before serving.
The complete tarts can be stored in an air-tight container in the refrigerator for 2-3 days.
Recipe by Faithfully Gluten Free at