This dessert is death by chocolate, salted chocolate to be precise! I’m not a chocolatey person myself, much preferring the fruity version to pudding but this makes a wonderful centre piece to the dinner table and never fails to get a gasp or exclamation in delight! This recipe is very simply adapted from Nigella’s Simply Salted Chocolate Tart. To make it gluten free all you need to do is swap the Orio cookies to Schar or Lovemore Oreo-style cookies, failing this for an extra kick of chocolate why not try using the Finest/Taste the Difference range of luxury triple chocolate gluten free cookies with a tablespoon of cocoa or cacao powder. The main aim is to swap for a biscuit that’s equally dark to create the deep chocolate colour biscuit base.

5 from 4 votes
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Gluten Free Salted Chocolate Tart

Really simple to make, a chocolate lovers paradise...not for the feint hearted, this dessert is hardcore!

Ingredients
  • 300 g dark coloured chocolate biscuits
  • 50 g 70% dark chocolate - chopped
  • 50 g unsalted butter
  • ½ tsp sea salt
  • 100 g  70% dark chocolate - chopped
  • 25 g  cornflour
  • 4 tbsp milk
  • 500 ml double cream
  • 50 g cocoa powder
  • 2 tsp coffee extract or strong black coffee
  • 75 g vanilla extract
  • 2 tsp olive oil
  • ½ tsp sea salt
Instructions
  1. Blitz the cookies in a food processor or bash with a rolling pin, add the chocolate, sea salt and butter and blitz again until the mixture begins to bind together.
  2. Tip crumb mixture into 9" flan/cake tin with removable base.
  3. Press down crumb mixture, pushing up the sides of the tin to create biscuit walls.
  4. Pop base into the fridge for at least an hour whilst you set to work on the filling.
  5. Combine the cornflour and milk ensuring there are no lumps and flour has completely dissolved.
  6. Add the chopped chocolate, cream, coffee, cocoa, vanilla, sugar, olive oil and salt to a saucepan and gently heat.
  7. Once the chocolate has completely melted and the liquid has turned a dark colour, add the cornflour mixture.
  8. Continue to stir, do not leave! The mixture will thicken quite quickly to a chocolate custard consistency.
  9. Pour into a bowl and cover mixture with clingfilm or wet baking sheet, actually have the film touching the mixture to prevent a thick skin forming. Allow the mixture to cool for 20mins.
  10. Once cooled pour into the biscuit base and return to the fridge for a couple of hours or overnight (mine was left overnight)
  11. To decorate I finely grated some of the remaining dark chocolate over the top but you can decorate as you see fit.
Recipe Notes

Blitz the cookies in a food processor or bash with a rolling pin, add the chocolate, sea salt and butter and blitz again until the mixture begins to bind together. Tip crumb mixture into 9" flan/cake tin with removable base. Press down crumb mixture, pushing up the sides of the tin to create biscuit walls. Pop base into the fridge for at least an hour whilst you set to work on the filling. Combine the cornflour and milk ensuring there are no lumps and flour has completely dissolved. Add the chopped chocolate, cream, coffee, cocoa, vanilla, sugar, olive oil and salt to a saucepan and gently heat. Once the chocolate has completely melted and the liquid has turned a dark colour, add the cornflour mixture. Continue to stir, do not leave! The mixture will thicken quite quickly to a chocolate custard consistency. Pour into a bowl and cover mixture with clingfilm or wet baking sheet, actually have the film touching the mixture to prevent a thick skin forming. Allow the mixture to cool for 20mins. Once cooled pour into the biscuit base and return to the fridge for a couple of hours or overnight (mine was left overnight) To decorate I finely grated some of the remaining dark chocolate over the top but you can decorate as you see fit.

Gluten Free Salted Chocolate Tart

 

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