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.
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.
Looks just sinful and yummy! I love chocolate tarts. I pinned it.
Aw thank you Catherine, glad I made your pin board xx
Oh my. This looks so decadent and delicious. I love the taste of salt and chocolate together so this has my mouth watering x
It’s a wee bit much for me personally I can only handle a slither but my sister…well that’s another story! I agree though, chocolate and salt is a match made in heaven x
I made a salted chocolate tart this week too – made another version with an oreo base too. Great to know there are gluten free alternatives too so I can make this for my friends who can’t eat it. Yum :)
Ooh wonderful I’ll pop over to have a look … to be fair my lot don’t even notice it gluten free now!
mmmmmmmm! and then mmmmmm again! whats not to like with this beauty? I adore salted caramel and chocolate and this tart is so deilcious looking. Thank you for making me drooling for linking to #Bakeoftheweek :) x
Hahaha, happy to make you drool Jenny, your comment has made me beam from ear to ear x
I adore salted caramel so this is a big yes from me! Thank you for sharing with #CookBlogShare x
Death by chocolate – now tht’s the way I’d like to go Rebecca! ;-)
It looks absolutely amazing – I can imagine it wouldn’t last long at a party! Thnkyou again for joining in with #BakingCrumbs
Angela x
Haha thank you for having me Angela
Gluten Free Salted Chocolate Tart with coffee??? Now you’re talking! Coffee and chocolate work so beautifully together. I can’t think of anything I’d most want to eat right now… with a nice latte from that platform in Crewe :) Thanks for joining in with #FreeFromFridays.
Wow – that is some serious dark chocolate wonderfulness you have going on there! I love dark chocolate…much nicer than the sweet milky stuff that masquerades as chocolate ;-) Actually I did a few months sugar free a while back and one of the casualties of that time is I generally can’t stand ordinary chocolate any more – has to be the dark and bitter stuff for me these days…and if it’s salted, even better!! Which is lucky ‘cos then my kids don’t steal my stash…and I don’t steal theirs…WIN WIN!! :-D Eb x
Give me a slice NOW! Need need NEED!!!!!!
It sounds totally divine…. although I suspect I couldn’t stop at one slice xxx
Holy moly, even sugar free me would be tempted by this ;-)
:-D you made me laugh!
This looks absolutely stunning. I love my fruit puddings, but I love chocolate ones too and I’m so wishing I could tuck into a piece of this tart. I expect there are worse ways to go than death by chocolate. Thanks for sharing it with #WeShouldCocoa and I wish you a very Happy New Year.
This looks so tempting! It would be absolutely perfect for a Christmas party or even for Christmas day in our house as there are quite a few people who don’t like the traditional Christmas pudding and I always need to get a chocolate dessert for them!
Yes please! This looks AMAZING – right up my street. Death by salted chocolate – now there’s a way to go! Thanks for linking it up to #CookBlogShare. Wishing you and yours a fabulous Christmas! Eb x
I live in a gluten free home and I am a chocoholic, After reading your recipe, I wasjJust wondering what double cream is. Is it another term for heavy cream? Thanks.
Hello Mauri and thank you for commenting – yes, in the UK we have single and double cream, so this would be Heavy Cream. I hope this satisfys your chocoholic cravings, beware, it’s super delicious! Rebecca x