Gluten Free Caramel and Chocolate Tart

"That Quinoa Chocolate Salted Caramel Tart got over far too soon. Like all good things, it was history before we knew it. I still have a half jar of salted caramel sauce left after yesterday's cheesecake which was incidentally drop dead delicious. Any quick simple ideas other than just eating it all up?"
-- @passionateaboutbaking
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  • Recipe Card
Serves or Makes: 8-10

Recipe Card


  • For the Crust
  • 1/2 cup quinoa flour
  • 1/2 cup almond meal
  • 1/4 cup cocoa powder
  • 2 tablespoon cornflour
  • 2 tablespoon brown sugar
  • Pinch of sea salt
  • 1/4 cup ghee
  • Caramel, makes double portion
  • 1/2 cup granulated sugar
  • 1/2 cup cream
  • 1/2 cup unsalted butter
  • 1/2 teaspoon sea salt
  • Dark Chocolate Ganache:
  • 8 ounces Chocolate chips, 72%, room temperature
  • 3/4 cup cream
  • 1/4 cup honey
  • 2 tablespoon clarified butter, or ghee


  • Step 1

    Preheat the oven to 180C (355F)

  • Step 2

    Place all ingredients in bowl of stand mixer. Process just until the mixture begins to come together and holds when pinched between the fingertips. Don’t over work the dough.

  • Step 3

    Turn into an 8” loose bottomed tart pan. Press up the sides to form tart sides, then press the remaining firmly to make the base.

  • Step 4

    Bake for approximately 15-20 minutes, until the edges are firm to touch. Leave to cool in tart pan.

  • Step 5

    Caramel {Makes double portion}

  • Step 6

    Place the sugar in a heavy bottom saucepan over medium heat, stir a couple of times.

  • Step 7

    Once all the sugar has melted to an even brown, work swiftly because sugar tends to burn very fast. Immediately add the butter and simmer until the butter has melted, stirring often, for a couple of minutes, mixture might splatter.

  • Step 8

    Now carefully drizzle in the cream as the mixture will continue to bubble rapidly and splatter until the temperatures settle.

  • Step 9

    Stir in the sea salt, simmer for a minute. Allow to cool a little bit, then pour half over the baked tart base, and store the remaining half in a jar for use later.

  • Step 10

    Refrigerate the remaining lot. It stays good for up to 2 weeks in the fridge.

  • Step 11

    Dark Chocolate Ganache:

  • Step 12

    Place the chocolate in a large bowl. Heat the cream to just below boiling point and pour over the chocolate. (About 212°F). Move around the bowl so that the cream covers the chocolate.

  • Step 13

    Leave to sit for 5 minutes to melt the chocolate, then slowly begin whisking both together until glossy.

  • Step 14

    Whisk in the honey and clarified butter gently. Don’t over work.

  • Step 15

    Pour this over the salted caramel layer, then place the tart in the fridge to set for 2-3 hours.

  • Step 16

    Sift over if cocoa powder if desired, sprinkle a little sea salt.