This gluten-free chocolate caramel tart features a famous caramel recipe that is layered in a buttery gluten-free chocolate shortbread and topped with chocolate ganache. It’s a decadent dessert that’s great for any special occasion!

You might also like this flourless chocolate torte or gluten-free chocolate pudding.

gluten-free chocolate caramel tart sliced on a countertop


 

In the mood for a really decadent dessert? Then this gluten-free chocolate caramel tart is right up your alley!

This tart uses the famous caramel recipe from my Grandma’s church cookbook, layered with chocolate shortbread and rich chocolate ganache. It’s a special dessert fit for Valentine’s Day, dinner parties, or anniversaries.

I love topping it off with flaky sea salt for a delicious sweet and salty combination!

Why I love this recipe

  • Rich and decadent The combination of chocolate shortbread crust, homemade caramel and chocolate ganache is SO decadent and delicious!
  • Perfect for special occasions – I love making this tart for special occasions like Valentine’s Day or anniversaries. It feels fancy and indulgent!
  • Serves a crowd – This is the perfect dessert for a group, making it great for a dinner party or other gathering.

Ingredients You’ll Need

Here are a few notes on the key ingredients to make this gluten-free chocolate caramel tart. It’s basically a chocolate gluten-free shortbread crust!

ingredients for gluten-free chocolate caramel tart on a countertop

How to Make a Gluten-Free Caramel Tart

gluten-free chocolate caramel tart dough in a mixing bowl and dough pressed into a tart pan

Make the crust. In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer (or just mixing by hand), add the butter. Mix until smooth, about 1-2 minutes. Add the powdered sugar, cocoa powder, salt, egg yolk and mix to combine. Add the gluten-free flour and mix for 2-3 minutes until the dough comes together. 

Bake the crust. Crumble the mixture over the bottom of the 9-inch tart pan. Press evenly up the sides and into the bottom of the pan. Bake the crust for 18-20 minutes. Remove from the oven and let cool.

Freeze the crust. Place the crust in the freezer before you start making the caramel. (It should be frozen for 20-30 minutes before adding the caramel.) I find the crust holds up better when it’s cold when you add the hot caramel. Note: You’ll want to remove it from the freezer and have it ready to go just before the caramel is up to temperature so you can pour the caramel into the cookie crust immediately after it reaches 238F. 

caramel in a pot and the assembled gluten-free chocolate caramel tart

Melt the caramel ingredients. Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed pot over medium heat. (A stainless steel pot works best for this caramel.)

Bring to a boil. Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5 minutes to add the milk. Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft. (This will take another 15 minutes or so!) I highly recommend double-checking the temperature with an instant-read thermometer as it comes to temperature.

Let caramel set. Immediately pour the caramel into the prepared crust. Refrigerate until the caramel is set and no longer warm, 1-2 hours.

Make the ganache. Place the chocolate in a small or medium bowl. Heat the cream (in the microwave or on the stove) until simmering. Pour the cream over the chocolate. Let the mixture sit for 1-2 minutes. Stir to combine until the chocolate is glossy and smooth. Spread the ganache evenly over the caramel. Chill until the chocolate is set and is no longer melty/soft. Sprinkle the tart with flaky salt. 

Serve. Keep refrigerated until serving. For neat, even slices, I run my long chef’s knife under hot water, wipe dry and slice (repeating as needed to get clean slices). Enjoy!

Storage Instructions

To store, cover the tart with plastic wrap and keep in the fridge for up to five days.

slices of gluten-free chocolate caramel tart lined up in a row on a countertop

Recipe Tips

  • Freeze the crust: Place the crust in the freezer before you start making the caramel. This will ensure the crust holds up when you pour in the hot caramel. 
  • Use a candy thermometer: A candy thermometer is essential for ensuring the caramel turns out just right. Make sure the caramel reaches 238F-240F. Do not let it get any hotter, or the caramel will be chewy instead of soft.
  • For neat, even slices: Run a long chef’s knife under hot water, then wipe dry and slice the tart. Repeat the process as needed to get clean slices
a slice of gluten-free chocolate caramel tart on a plate

More Gluten-Free Chocolate Recipes

gluten-free chocolate caramel tart sliced on a countertop
5 from 6 votes

Gluten-Free Chocolate Caramel Tart

Prep Time 25 minutes
Servings 8
This gluten-free chocolate caramel tart is decadent and indulgent, with layers of chocolate shortbread, caramel, and ganache! It's the perfect dessert for special occasions or dinner parties!

Ingredients

For the Crust:

  • ½ cup (113g) butter, softened to room temperature
  • 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, (use a good quality)
  • cup heavy cream
  • Flaky salt for sprinkling (optional)

Instructions 

Make the Crust:

  • Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan. (you can also use a 9-inch pie plate).
  • In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer (or just mixing by hand), add the butter. Mix until smooth, about 1-2 minutes. Add the powdered sugar, cocoa powder, salt, egg yolk and mix to combine. Add the gluten-free flour and mix for 2-3 minutes until the dough comes together.
  • Crumble the mixture over the bottom of the tart pan. Press evenly up the sides and into the bottom of the pan.
  • Bake the crust for 18-20 minutes. Remove from the oven and let cool.

Make the Caramel:

  • Place the crust in the freezer before you start making the caramel. (It should be frozen for 20-30 minutes before adding the caramel.) I find the crust holds up better when it’s cold when you add the hot caramel. Note: You’ll want to remove it from the freezer and have it ready to go just before the caramel is up to temperature so you can pour the caramel into the cookie crust immediately after it reaches 238F.
  • Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed pot over medium heat. (A stainless steel pot works best for this caramel.)
  • Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 5 minutes to add the milk.
  • Once all the milk is added use a candy thermometer and bring the mixture to 238F-240F and not any hotter! Even a few degrees hotter will make them chewy instead of soft. (This will take another 15 minutes or so!) I highly recommend double checking the temperature with an instant read thermometer as it comes to temperature.
  • Immediately pour the caramel into the prepared crust.
  • Refrigerate until the caramel is set and no longer warm, 1-2 hours.

Make the Ganache:

  • For the ganache, place the chocolate in a small or medium bowl. Heat the cream (in the microwave or on the stove) until simmering. Pour the cream over the chocolate. Let the mixture sit for 1-2 minutes. Stir to combine until the chocolate is glossy and smooth. Spread the ganache evenly over the caramel. Chill until the chocolate is set and is no longer melty/soft. Sprinkle the tart with flaky salt.
  • Keep refrigerated until serving. For neat, even slices, I run my long chef’s knife under hot water, wipe dry and slice (repeating as needed to get clean slices). Enjoy!

Notes

  • Freeze the crust: Place the crust in the freezer before you start making the caramel. This will ensure the crust holds up when you pour in the hot caramel. 
  • Use a candy thermometer: A candy thermometer is essential for ensuring the caramel turns out just right. Make sure the caramel reaches 238F-240F. Do not let it get any hotter, or the caramel will be chewy instead of soft.
  • For neat, even slices: Run a long chef’s knife under hot water, then wipe dry and slice the tart. Repeat the process as needed to get clean slices

Nutrition

Calories: 484kcal | Carbohydrates: 61g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 319mg | Potassium: 163mg | Fiber: 3g | Sugar: 48g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    My GF kiddo often feels left out when it comes to things he can’t eat, but not when I make this tart! It’s become his favorite dessert. Actually, my whole family loves it!

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