These gluten-free dark chocolate caramel tarts are a dream come true for dessert lovers! With a rich chocolate shell filled with gooey caramel, they’re simply irresistible.
Honestly, who can resist the combo of chocolate and caramel? I love serving these at gatherings—they always disappear in a flash! Plus, they’re super easy to whip up for anyone needing gluten-free treats.
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour Blend: This is essential for making the tart crust. If you don’t have a blend, you can easily use almond flour or coconut flour, but remember these will change the texture! For a nut-free option, look for tapioca or rice flours.
Unsalted Butter: Cold butter is a must for a flaky crust. If you’re dairy-free, try using coconut oil or a dairy-free butter substitute. Just make sure it’s solid, not melted.
Granulated Sugar: Regular sugar works perfectly, but you can swap it with coconut sugar for a caramel flavor twist. This will slightly change the color but keep that delicious sweetness.
Dark Chocolate: I prefer using chocolate with at least 70% cocoa because it gives a rich taste that pairs well with the sweet caramel. If you can’t find dark chocolate, semisweet chocolate works too, but it will be sweeter.
How Do I Achieve a Perfectly Flaky Tart Crust?
The tart crust can be tricky, but with the right technique, you’ll have it perfected in no time! Start by handling the dough as little as possible to keep it flaky. Here’s how:
- Use cold ingredients: Ensure your butter is very cold. The cold fat creates air pockets in the dough, making it flaky.
- Don’t overwork the dough: Mix just until it comes together. Over-kneading can lead to a tough crust.
- Chill it! Refrigerating the dough before rolling helps it hold its shape while baking.
Taking the time for these simple steps will reward you with a light and delicious crust for your tarts!
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 all-purpose flour blend
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2 tbsp cold water (more if needed)
For the caramel filling:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream, at room temperature
- 1/2 tsp sea salt (for salted caramel)
For the dark chocolate ganache topping:
- 4 oz. high-quality dark chocolate (at least 70% cacao), chopped
- 1/3 cup heavy cream
Garnish:
- Flaky sea salt
- Extra dark chocolate chunks or shavings (optional)
How Much Time Will You Need?
This delightful recipe will take about 30 minutes of active preparation time, along with an additional 1-2 hours for chilling and setting. The end result is well worth the wait, trust me!
Step-by-Step Instructions:
1. Prepare the Tart Crust:
In a large bowl, whisk together gluten-free flour, sugar, and salt. Using a pastry blender or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. Next, add the egg yolk and cold water, stirring gently until the dough starts to come together. If it feels too dry, feel free to add an extra tablespoon of cold water. Once combined, turn the dough out onto a lightly floured surface, press it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps ensure a flaky crust!
2. Preheat Oven and Prepare Tart Shells:
Preheat your oven to 350°F (175°C). Once the dough is chilled, roll it out between two sheets of parchment paper to about 1/8-inch thickness. Cut out rounds that are slightly larger than your tartlet pans (about 3-inch diameter works well). Gently press the dough into your tartlet tins, trimming any excess, and prick the bottoms with a fork to prevent puffing. Place the tins on a baking sheet and refrigerate for another 15 minutes to firm up.
3. Blind Bake the Tart Shells:
Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment, continuing to bake for an additional 5-7 minutes, or until the edges are golden and the crust is set. Let them cool completely on a wire rack.
4. Make the Caramel Filling:
In a medium heavy-bottomed saucepan over medium heat, melt the sugar while stirring constantly until it liquefies and turns a deep amber color. Be careful—you don’t want it to burn! Immediately add the butter and stir until it’s melted completely. Remove the pan from heat and slowly pour in the warm heavy cream while stirring (it will bubble up!). Stir until the mixture is smooth, then mix in the sea salt. Allow the caramel to cool until it’s thickened but still pourable.
5. Make the Chocolate Ganache:
Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream just until it reaches a simmer, then pour it over the chocolate. Let it sit for about 2 minutes, then stir until smooth and glossy. This simple ganache adds that final luxurious touch!
6. Assemble the Tarts:
Now it’s time to assemble! Spoon the cooled caramel evenly into each tart shell. Next, pour the chocolate ganache over the caramel layer, gently spreading it to cover completely. Chill the assembled tarts in the refrigerator for at least 1 hour until set.
7. Serve:
Before serving, sprinkle some flaky sea salt and top with chocolate shards if you like a little extra flair. Enjoy these decadent gluten-free dark chocolate caramel tarts with your favorite cup of coffee or tea—they’re sure to impress anyone lucky enough to get a slice!
Can I Use a Different Type of Flour for the Tart Crust?
Yes! You can use almond flour or coconut flour, but keep in mind that this may change the texture. If you use coconut flour, you will need to adjust the liquid in the recipe since it absorbs more moisture.
How Should I Store Leftover Tarts?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you find the tart shells are getting too soft, you can place them back in the fridge to help them firm up before serving.
Can I Make These Tarts Ahead of Time?
Absolutely! You can make the tart shells and the caramel filling in advance. Just store them separately in the fridge, and assemble them with the chocolate ganache on the day you plan to serve them!
What Type of Dark Chocolate is Best for the Ganache?
Look for high-quality dark chocolate with at least 70% cacao for a rich flavor. You can use semisweet chocolate if you prefer a sweeter taste, but it won’t have the deep chocolate flavor that darker chocolate provides.