Decadent Gluten-Free Chocolate Ganache Tart (Rich & Creamy)

Decadent Salted Caramel Chocolate Ganache Tart (Gluten-Free)

Indulge in this luxurious Salted Caramel Chocolate Ganache Tart, a symphony of flavors and textures that’s entirely gluten-free! If you love decadent desserts, but are watching your gluten intake, this tart is perfect. And if you’re looking for other gluten-free dessert options, why not explore our Fudgy Gluten-Free Brownies or perhaps the The Best Gluten-Free Cheesecake?

This recipe balances the sweetness of caramel with the rich intensity of dark chocolate ganache, finished with a touch of toasted meringue. While it involves several steps, the resulting flavor combination is well worth the effort. If you’re new to gluten-free baking, be sure to check out our guide on easy gluten-free recipes for some helpful tips!

Remember, a small slice of this rich dessert is all you need to satisfy your sweet cravings. It pairs wonderfully with a cup of coffee or even a glass of whisky for a truly sophisticated treat.

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Decadent Salted Caramel Chocolate Ganache Tart (Gluten Free) – Instructions

Get Started: Making the Gluten-Free Tart Crust

  1. Preheat the Oven: Set your oven to 375°F (190°C). Prepare your tart pan by lining it with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, add the powdered sugar, brown sugar, tapioca flour (gluten-free), brown rice flour (gluten-free), cassava flour (gluten-free), cornstarch (gluten-free), baking powder (gluten-free), and salt.
  3. Incorporate Butter: Mix on medium speed until the mixture resembles small crumbs. This ensures the butter is evenly distributed.
  4. Add Wet Ingredients: Add the egg, vanilla (gluten-free), and milk (or dairy-free milk substitute) and mix until the dough comes together, almost forming a ball.
  5. Chill the Dough: Flatten the dough slightly and chill it on a plate for 15 minutes. This makes it easier to handle.
  6. Press into Tart Pan: Press the crust into the tart pan, covering the bottom and up the sides. Alternatively, you can roll the crust out if you prefer.
  7. Dock the Crust: Poke holes in the crust with a fork to prevent it from puffing up during baking.
  8. Bake the Crust: Bake in the preheated oven for 15-18 minutes, or until lightly golden.

Next Up: Crafting the Salted Caramel Layer

  1. Combine Ingredients: In a small saucepan, combine the sugar, salt, maple syrup (or light corn syrup), and ¾ cup of heavy cream (or dairy-free cream substitute).
  2. Cook the Caramel: Cook over medium-low heat, shaking the pan occasionally to stir (or use a rubber spatula to avoid getting mixture on the sides), until a candy thermometer reaches 240°F (115°C). The mixture should be a light amber color.
  3. Remove from Heat: Turn off the burner. Add the butter (or dairy-free, gluten-free butter substitute) and the remaining ¼ cup of heated heavy cream (or dairy-free cream substitute), vanilla, and rum (gluten-free), if using. Stir until completely smooth.
  4. Smooth the Caramel: Return to the burner over medium-low heat for 2-4 minutes, stirring constantly until the sauce is smooth again.
  5. Cool Slightly: Pour the caramel into a small bowl to cool slightly. If it thickens too much, you can reheat it by placing the bowl in a pan of hot water.

Time for the Dark Chocolate Ganache Layer

  1. Heat Cream and Butter: Heat the creamer (or heavy cream) and butter (or gluten-free, dairy-free butter substitute) to just boiling over medium heat.
  2. Melt Chocolate: Stir in the dark chocolate (gluten-free) and bittersweet chocolate (gluten-free) until completely melted.
  3. Add Vanilla: Stir in the vanilla (gluten-free).
  4. Cool Slightly: Let the ganache cool slightly before pouring it onto the crust.
  5. Spread Evenly: Spread the ganache evenly across the baked tart crust.
  6. Chill Briefly: Refrigerate for 15 minutes before pouring the caramel over the top. This helps set the ganache slightly.

Finishing Touch: The Meringue Topping

  1. Whisk Egg Whites and Sugar: Whisk the sugar and egg whites together in a heatproof bowl.
  2. Heat Over Double Boiler: Heat the mixture over a double boiler (without the bowl touching the water), whisking constantly and scraping the sides and bottom with a rubber spatula. Heat to 160-165°F (71-74°C).
  3. Beat the Meringue: Beat on low speed in a stand mixer (or use a hand mixer in a medium bowl). Increase to medium speed when fine bubbles appear. Add the cream of tartar (gluten-free).
  4. Whip to Stiff Peaks: Turn to high speed and continue beating until stiff, glossy peaks form. The meringue should stick to the whisk attachment.
  5. Add Vanilla: Stir in the vanilla (gluten-free).
  6. Pipe the Meringue: Load a piping bag with a star tip and pipe decoratively over the tart. For a simpler version, add dollops to the top.
  7. Toast the Meringue: Use a kitchen torch to brown the meringue evenly, until light or medium golden brown.

Final Touches and Chilling

  1. Garnish: Add chocolate shavings and almonds to the tart. Lightly sprinkle the top with coarse salt.
  2. Chill: Chill the tart for 1-2 hours to allow the ganache and caramel to set completely.
  3. Serve: Remove the sides from the tart pan. Place the tart on a cake stand and serve.

Enjoy your Decadent Salted Caramel Chocolate Ganache Tart! The caramel can also be used as a topping for ice cream or other desserts.

Decadent Salted Caramel Chocolate Ganache Tart (Gluten-Free)

Welcome to Be Gluten Free! This Salted Caramel Chocolate Ganache Tart is the ultimate indulgence, perfectly balancing sweet and salty flavors with a creamy, rich texture. This recipe is designed to be entirely gluten-free, ensuring everyone can enjoy a slice of this exquisite dessert. Get ready to impress your friends and family with this show-stopping tart!

Ingredients

Tart Crust

  • ¼ cup powdered sugar
  • ¼ cup brown sugar
  • â…“ cup tapioca flour gf
  • â…” cup brown rice flour gf
  • â…“ cup plus 1 tbsp cassava flour gf
  • 1 tbsp cornstarch gf
  • ½ teaspoon baking powder gf
  • â…œ teaspoon fine salt
  • 6 tbsp unsalted butter, cut into pieces (omit salt if using salted butter) or dairy free gluten free stick butter substitute
  • 1 teaspoon vanilla gf
  • 1 large egg
  • ½ tbsp milk or dairy free milk substitute

Caramel Layer

  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 tbsp maple syrup or light corn syrup
  • ¾ cup heavy cream or dairy free cream substitute
  • 1 tbsp rum gf, optional
  • 3 tbsp butter or dairy free and gluten free butter substitute
  • ¼ cup 1/4 cup cream or dairy free cream substitute
  • ½ teaspoon vanilla

Dark Chocolate Ganache Layer

  • 4½ tbsp butter or gluten free dairy butter substitute
  • â…“ cup Califa Farms Almond Milk Creamer Vanilla or Caramel flavor for dairy free and gf or heavy cream if you prefer
  • 10 ounces dark chocolate gf
  • 1 ounce bittersweet chocolate gf
  • 1 teaspoon pure vanilla gf

Meringue

  • 100 grams egg whites (approximately 3 egg whites)
  • 120 grams superfine white sugar
  • ¼ teaspoon cream of tartar gf
  • pinch of salt
  • ¼ teaspoon pure vanilla gf

Nutritional Insights

This gluten-free Salted Caramel Chocolate Ganache Tart is a decadent treat, and we want to provide you with some insights into its nutritional profile and gluten-free benefits:

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  • Gluten-Free Goodness: This recipe uses a blend of tapioca, brown rice, and cassava flours to create a delicious, gluten-free crust. Perfect for those with gluten sensitivities or celiac disease, allowing you to enjoy a rich dessert without worry.
  • Dark Chocolate Benefits: Dark chocolate is rich in antioxidants and may offer heart-healthy benefits. Choose a high-quality dark chocolate to maximize these advantages.
  • Caramel Considerations: While caramel is high in sugar, the addition of salt helps to balance the sweetness, creating a more complex flavor profile. Enjoy in moderation as part of a balanced diet.
  • Meringue Magic: Meringue is primarily made of egg whites and sugar, making it a light topping option compared to other creamy frostings.

Substitutions and Variations

At Be Gluten Free, we understand that dietary needs vary. Here are some easy substitutions to customize this tart:

  • Dairy-Free Option: Replace butter with a dairy-free butter substitute, heavy cream with coconut cream or another dairy-free alternative, and milk with almond or coconut milk. Ensure your chocolate is also dairy-free.
  • Lower Sugar: Reduce the amount of sugar in the caramel and meringue slightly, or use a sugar substitute suitable for baking.
  • Nut-Free: Omit the almond extract and ensure all ingredients are processed in a nut-free facility.
  • Crust Alternatives: For an even quicker option, use a pre-made gluten-free graham cracker crust or a baked gluten-free pie crust.
  • Meringue-Free: If you prefer not to make meringue, top the tart with whipped cream (dairy or non-dairy) or a sprinkle of cocoa powder.

Tips for the Perfect Tart

Here are some tips to ensure your Salted Caramel Chocolate Ganache Tart turns out perfectly every time:

  • Tempering Chocolate: To prevent the chocolate from seizing, heat the creamer/cream and butter to just boiling before adding the chocolate. Stir gently until completely melted.
  • Caramel Consistency: Use a candy thermometer to ensure the caramel reaches the correct temperature (240°F) for the perfect consistency. If you don’t have a thermometer, use the cold water test as described in the recipe.
  • Meringue Stability: Ensure your mixing bowl and whisk are grease-free when making meringue. This helps the egg whites whip to stiff peaks.
  • Cooling Time: Allow the tart to chill completely before serving. This helps the ganache and caramel set, making it easier to slice.
  • Serving Suggestions: Serve small slices of this rich dessert with a cup of coffee, cappuccino, or a glass of whisky for an extra touch of indulgence.

Instructions

Tart Crust

  1. Preheat the oven to 375℉. Line the tart pan with parchment.
  2. In the bowl of a stand mixer add the sugars, flours, cornstarch, baking powder, salt, and butter. Mix on medium speed until the mixture is small crumbs. Add the egg, vanilla, and milk and mix until the mixture comes together almost to a ball. Press together with your hands into a ball.
  3. Flatten slightly and chill on a plate for 15 minutes . Press the crust into a tart pan bottom and up the sides. You could also roll the crust out if you prefer. Poke holes in the crust with a fork.
  4. Bake in a 375 degree oven for 15-18 minutes or until light golden.

Caramel Layer

  1. In a small saucepan stir the sugar, salt, maple syrup, and ¾ cup of the heavy cream. Cook over medium low heat, shaking the pan slightly to stir occasionally (or use a rubber spatula to stir without getting mixture on the sides of the saucepan) until a candy thermometer reaches 240 degrees F. It should just be beginning to turn a light amber color. Turn the burner off.
  2. Add the butter pieces, then the remaining ¼ cup of heated heavy cream, vanilla, and rum and stir completely. Return to the burner over medium low heat for 2-4 minutes, stirring continually until the sauce is smooth again. Pour the caramel into a small bowl.
  3. Proceed to make the Dark Chocolate Ganache Layer while the caramel cools slightly. You can reheat the caramel if needed by placing the bowl in a pan of hot water. Then pour the caramel over the chocolate ganache layer.

Dark Chocolate Ganache Layer

  1. Heat the creamer or cream and the butter to just boiling, over medium heat. Stir in the chocolate to completely melt. Add the vanilla and stir.
  2. Cool slightly before pouring onto the crust. Spread evenly across the crust. Refrigerate for 15 minutes before pouring caramel over the top.

Meringue

  1. Whisk the sugar and the egg whites together. Heat over double boiler without the bowl touching the water in the pan, whisking and using a rubber spatula to stir the sides and bottom completely and often. Heat to 160-165° F.
  2. Beat on low to start in a stand mixer or in a medium bowl using a hand mixer. Increase to medium when fine bubbles appear. Add the cream of tartar. Turn to high speed and continue beating until stiff soft, very glossy peaks appear. The meringue will want to stick to the whisk attachment. Stir the vanilla in.
  3. Load a piping bag with a star tip and pipe decoratively over the tart. For a simple version, just add dollops to the top of the tart. Using the torch, brown the meringue evenly, until light or medium golden brown.

Add the chocolate shavings and the almonds to the tart. Lightly sprinkle the top with coarse salt.

Chill for 1-2 hours. Remove the removeable sides from the tart. Place on a cake stand and serve.

Enjoy your delicious gluten-free Salted Caramel Chocolate Ganache Tart from Be Gluten Free! Be sure to check out our other gluten-free dessert recipes for more inspiration.

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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