This dessert is death by salted chocolate! 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.
Can I use any gluten free chocolate biscuit to make the tart base?
Yes is the short answer.
I’ve left that ingredient vague for a couple of reasons; firstly it depends on where in the world you are. Not everyone will have access to Tesco Finest gluten free triple chocolate biscuits for example. it also very much depends on your budget too and I’m all for keeping the costs down when gluten free products are already much higher than your average product.
I have added a list of possible chocolate biscuits/cookies below to give you some inspiration.
- Gluten free Oreo style biscuits – Udis are no longer available in the UK, but stores now do their own versions
- Gluten free chocolate chip cookies – you’ll get much lighter biscuit base with these.
- Gluten free triple chocolate cookies – Sainsbury, Tesco, Morrison and Waitrose all sell these in the UK.
- Chocolate Bourbon biscuits – Schar sell these but again you’ll get a lighter biscuit base.
Can I make this Chocolate Tart Dairy Free too?
This is an excellent question, why? because I’ve yet to make it so that I can eat it. When I first developed this recipe I was not not following a dairy free diet as my intolerance to dairy had not been identified yet (despite my daily symptoms!)
I will get back recipe development and try to make this equally as delicious, rich, velvety and chocolatey but it’s going to be a challenge. That said, if my readers keep nudging me to do it I’m more likely to give it my best shot. As always I tend not to do these things for myself but if someone else wanted it id be more motivated to try – in other words comment below if you want this Salted Chocolate Tart recipe made dairy free.
Love this salted chocolate tart? You’ll be wanting to try these then;
For someone who isn’t a huge chocolate pudding lover I do seem to have a lot of chocolatey recipes don’t I? Maybe it’s because if I make them myself I can control just how sweet they are. The delicious gallery of images below are some of my most popular posts; Delicious Pear, Chocolate & Almond Torte – gluten free and vegan Chocolate Goo Puddings | gluten free and a vegan version too and Self Saucing Chocolate Pudding
Never miss a recipe!
PLUS FREE BONUS
Get 30 gluten free biscuit recipes – childhood favourites such as Fig Rolls, Jammie Dodgers, Garibaldi’s…
Gluten Free Salted Chocolate Tart Recipe
Despite is master class appearance, this beautifully rich Salted Chocolate Tart is really simple to make, a chocolate lovers paradise…not for the feint hearted, this gluten free dessert is hardcore!
- 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 you can add icing sugar to sweeten if this is too dark for you
- 25 g cornflour
- 4 tbsp milk
- 500 ml double cream
- 50 g cocoa powder
- 2 tsp coffee extract or strong black coffee
- 75 ml vanilla extract
- 2 tsp olive oil
- ½ tsp sea salt
- 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.
Don’t lose this Chocolate Tart recipe – pin it for later
I really love to read your comments and feedback and will always comment back. Do drop a line in the comment section if you liked this post I would love to hear your thoughts, if you share please do tag me using the hashtag #Glutarama on Facebook, Twitter and Instagram. Subscribe to my email list so that you get all my reviews and recipes straight in your mailbox.
And one last thing! I’ve linked my Autumn Gluten Free Desserts with these other awesome Foodies websites, go check them out
disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.