What better way to get back into baking than with this Gluten Free Salted Caramel Chocolate Tart! It was really therapeutic being able to do something I love, even though I needed some help with baking (I’ll be limited with moving for some time yet following my back surgeries).
If you want to impress friends over dessert I’d highly recommend you make this tart! It’s seriously restaurant worthy, but quite rich so you only need a small slice.
Thanks to the Life Made Simple Blog for the original recipe that slightly modified to be gluten free and to my husband for helping me in the kitchen as always.
Thanks for stopping by,
Amanda
xx
- 1¼ cup gluten free plain flour
- 1½ tbsp sugar
- ¼ tsp salt
- 100 g unsalted butter, cold, cut into ¼ inch pieces
- 1 egg yolk
- ½ tsp vanilla bean paste (or extract)
- 2½ tbsp cold water
- ¾ cup whipping cream
- ½ cup full fat milk
- 100 g dark chocolate, chopped (If you prefer milk chocolate I would use 50g milk and 50g dark chocolate)
- 1 egg
- 1 egg yolk
- 1 cup sugar
- 85 g unsalted butter, room temperature
- ½ cup whipping cream, room temperature
- 1 tsp salt
In a large bowl combine the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla paste and water. Then slowly pour the egg mixture into the flour mixture, mixing until combined.
Using the stand mixer fitted with the paddle attachment, gradually cut the butter into dough mixture, beating on medium speed until pea-size clumps have formed. Then transfer to a floured bench and knead the dough into a ball, before flattening into a round disk and wrapping in plastic wrap. Refrigerate for one hour. Preheat the oven to 160°C once the dough has chilled.
Roll out the dough between two sheets of plastic wrap into a circle approximately ⅛ inch thick. Then transfer to a tart pan with a removable bottom. Trim the edges of the dough in line with the edge of the tart pan and place a layer of aluminium foil over the top. Place pie weights over the foil and bake for in the oven for 25 minutes or until light golden brown.
In a medium sized saucepan over medium heat, heat the cream and milk until the mixture boils. Then remove from the heat and add the chocolate. Stir the mixture until the chocolate has melted and mixture smooth.
In a medium size bow whisk the eggs together. Slowly pour ¼ of the chocolate mixture into the eggs vigorously (to prevent from scrambling) until combined. Then gradually pour the mixture back into the pan, whisking to combine. Pour the filling into the tart and place in the oven for 25-30 minutes or until set. Then set aside to cool for 15 minutes.
Heat the sugar in a small saucepan over medium heat. Be careful not to burn the sugar by stirring continuously until the sugar has melted. Add the butter and whilst it bubbles continue to stir for 1-2 minutes or until the butter has melted. Then add the cream slowly to the mixture and allow to boil for 1 minute before removing from the heat and adding the salt.
Allow the caramel to cool for 15 minutes before pouring over the chocolate filling. Then refrigerate the tart for 2 hours to allow the caramel to set. Garnish with sea salt flakes (optional) and serve with ice cream or cream as desired.