Gluten-Free Chocolate Caramel Tarts

Method

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.