This gluten-free chocolate caramel tart layers a rich homemade caramel into a buttery gluten-free chocolate shortbread crust and finishes with a glossy chocolate ganache. It’s an indulgent dessert perfect for special occasions.
This tart is inspired by a beloved caramel recipe from a family cookbook and pairs beautifully with other chocolate desserts such as dark chocolate pots de crème, flourless chocolate torte, or gluten-free chocolate pudding.
If you’re craving something decadent, this gluten-free chocolate caramel tart delivers: a crisp chocolate shortbread base, a layer of soft, buttery caramel, and a final coat of smooth ganache. A sprinkle of flaky sea salt balances the sweetness for a delightful sweet-and-salty finish.
Why I love this recipe
- Rich and decadent – Chocolate shortbread, homemade caramel, and ganache combine for a truly indulgent dessert.
- Perfect for celebrations – This tart feels special and elegant, ideal for Valentine’s Day, anniversaries, or dinner parties.
- Serves a crowd – A 9-inch tart slices nicely for sharing at gatherings.
Ingredients You’ll Need
Below are the main ingredients for this gluten-free chocolate caramel tart. The crust is essentially a chocolate gluten-free shortbread.
- Gluten-free measure-for-measure flour: Use a reliable 1:1 gluten-free baking flour for best results.
- Cocoa powder: Choose a high-quality unsweetened cocoa for rich chocolate flavor.
- Butter: Salted butter adds depth of flavor; bring to room temperature for easy creaming.
How to Make a Gluten-Free Caramel Tart
Make the crust. In a mixer fitted with the paddle or with a hand mixer, beat the softened butter until smooth. Add powdered sugar, cocoa powder, salt, egg yolk, and vanilla; mix to combine. Add gluten-free flour and mix until the dough holds together, about 2–3 minutes.
Form and bake the crust. Crumble the dough into a lightly greased 9-inch tart pan and press it evenly across the bottom and up the sides. Bake at 350°F (175°C) for 18–20 minutes. Remove and let cool.
Freeze the crust. Place the cooled crust in the freezer for 20–30 minutes before pouring hot caramel. Chilling helps the crust withstand the heat and keeps the layers distinct.
Cook the caramel. In a large, heavy-bottomed pot, combine sugar, butter, corn syrup, and salt over medium heat. When it reaches a boil, add evaporated milk gradually over about 5 minutes. Use a candy thermometer and bring the mixture to 238°F–240°F (114°C–116°C). Avoid overheating, which will change the texture from soft to chewy. Double-check with an instant-read thermometer if needed.
Pour and set. As soon as the caramel reaches temperature, remove from heat and pour it into the chilled crust. Refrigerate until the caramel is set and no longer warm, about 1–2 hours.
Make the ganache. Place chopped chocolate in a bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Let sit 1–2 minutes, then stir until smooth and glossy. Spread the ganache over the set caramel and chill until firm. Finish with a sprinkle of flaky salt if desired.
Serve. Keep the tart refrigerated until serving. For clean slices, dip a long chef’s knife in hot water, wipe dry, and slice, repeating between cuts as needed.
Storage Instructions
Cover the tart and refrigerate for up to five days. For best texture, bring slices to room temperature for a few minutes before serving.
Recipe Tips
- Freeze the crust: Chilling the baked crust before adding hot caramel helps it stay firm and prevents sogginess.
- Use a candy thermometer: Accurate temperature is key—aim for 238°F–240°F to keep the caramel soft and silky.
- For clean slices: Wipe a hot knife between cuts to get neat, even pieces of tart.
More Gluten-Free Chocolate Recipes
- Gluten-Free Chocolate Cupcakes
- Dairy-Free Chocolate Fondue
- Gluten-Free Chocolate Mousse Cake
- Gluten-Free Brownies
- Oat Flour Brownies
- Gluten-Free Chocolate Lava Cake
Gluten-Free Chocolate Caramel Tart
Ingredients
For the Crust:
- ½ cup (113g) butter, softened to room temperature
- ⅓ cup (40g) powdered sugar
- ¼ cup (24g) cocoa powder
- ¼ teaspoon salt
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 cup (150g) gluten-free measure-for-measure flour
For the Caramel:
- 1 cup (200g) sugar
- ¼ cup (57g) butter
- ¼ cup (80g) corn syrup
- ¼ teaspoon salt
- ¾ cup (180ml) evaporated milk
For the Ganache:
- ½ cup (85g) semisweet or bittersweet chopped chocolate or chocolate chips
- ⅓ cup heavy cream
- Flaky salt for sprinkling (optional)
Instructions
Make the Crust:
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or use a 9-inch pie plate.
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Beat butter until smooth, then add powdered sugar, cocoa, salt, egg yolk, and vanilla. Mix in gluten-free flour until dough comes together.
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Press the dough into the tart pan and up the sides, then bake 18–20 minutes. Cool completely.
Make the Caramel:
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Freeze the cooled crust for 20–30 minutes before adding hot caramel so it maintains its structure.
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In a heavy-bottomed pot, melt sugar, butter, corn syrup, and salt over medium heat. When boiling, add evaporated milk slowly over about 5 minutes.
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Bring the mixture to 238°F–240°F (114°C–116°C) using a candy thermometer, then pour immediately into the chilled crust.
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Refrigerate until the caramel is set, about 1–2 hours.
Make the Ganache:
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Place chopped chocolate in a bowl. Heat cream until simmering, pour over chocolate, let sit 1–2 minutes, then stir until smooth. Spread over the set caramel and chill until firm. Sprinkle with flaky salt if desired.
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Keep refrigerated until serving. For tidy slices, heat and dry a long knife between cuts. Enjoy!
Notes
- Freeze the crust: Chilling the crust before adding hot caramel helps it remain firm.
- Use a candy thermometer: Reach 238°F–240°F for soft, tender caramel—don’t overcook.
- For neat slices: Wipe a hot knife between cuts for clean presentation.
Nutrition
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Carbohydrates: 61g
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Protein: 4g