Gluten-Free Chocolate Caramel Tarts

by Handy Mag

If you love Snickers this is the dessert for you! With a gorgeous caramel centre and topped with chocolate, this is a rich indulgent treat. For smaller portions, use a pastry cutter and line a 12-hole tart tin in the same way as if making jam tarts.

Rating: 5.0/5
( 1 voted )
Serves: 8-12 Nutrition facts: 470kcal calories 30g fat


  • Pastry
  • 200g gluten-free plain flour
  • ¾ tsp xanthan gum
  • 100g butter, cut into small pieces
  • 1 egg
  • Caramel filling
  • 150g pitted soft dates, soaked in hot water for 10 minutes then drained
  • 40g maple syrup
  • 2 tbsp peanut butter
  • or almond nut butter
  • 3 tbsp coconut oil
  • 2-3 tbsp boiling water to blend
  • 1 tbsp vanilla extract
  • Chocolate Ganache
  • 50ml double cream or coconut cream
  • 200g dark chocolate chips


Preheat the oven to 190C/170C fan/gas mark 5.

  1. Make the pastry. Place the flour and xanthan gum with the butter in a food processor and whiz to form breadcrumbs. Add the egg and a little water, if needed for the mixture to come together, to form a moist, slightly damp dough.
  2. Roll out the pastry between two sheets of cling film – this will make it easier to roll out.
  3. Line either 8 individual tart tins or a 12-hole tart tin, or one 20cm / 8-inch fluted tart tin. Ideally use tins with removable bases to make it easier to remove the tarts when baked.
  4. Prick the bases all over with a fork and line with baking paper, then fill with baking beans and bake for 10 minutes or until the edges are just browning. Remove the baking beans and paper and bake for a further 5-10 minutes or until golden brown all over. Cool completely before using. If using a 12-hole tart tin bake them for around 5-10 minutes until golden.
  5. To make the caramel filling, simply place all the ingredients in a food processor and blend to form a thick paste.
  6. Spoon the caramel into the tart cases then chill for 1 hour to firm up.
  7. Place the cream and chocolate in a small saucepan and warm gently. Beat well until the chocolate has melted and you have a thick ganache.
  8. Pour the chocolate over the caramel filling and place back in the fridge for 1 hour to set.
Did You Make This Recipe?
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