Thursday, April 29, 2010

Gluten-Free Dark Chocolate Caramel Tart with Sea Salt

I found the base recipe for this decadent tart over a year ago in Saveur Magazine. I had always intended to make it, but never had a reason (or a tart pan). After realizing this would be the perfect dessert for a coworker's birthday, I was commissioned to make two more for another event, and made this last one for a wedding shower.

based on recipe found in saveur magazine, issue 119.
1 1⁄2 cups gluten-free flour (tapioca, potato starch, sweet white rice flour, arrowroot starch, sorghum flour, garfava flour)
1 tsp. xanthan gum
1⁄4 cup plus 1 tbsp. dutch-process unsweetened cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1⁄2 cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp. vanilla extract

1 1⁄2 cups sugar
3 tbsp. light corn syrup
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche

1⁄2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.


  1. Hey's your friend from good ol' MI (britni), you have a really pretty blog!! loves it ;) I'm absolutely a new follower!

  2. Hi Erica
    Would love to have the recipe for this yumminess!
    I was at Heather Shafts shower and you mentioned I might find it here....I thought I saw the link one day, and then it was gone!
    Can you please post it!

  3. Some of your earlier recipes do not give amounts for the different components of your GF flour mixture and this one also. Any tips for figuring them out?
    For example - 1 1⁄2 cups gluten-free flour (tapioca, potato starch, sweet white rice flour, arrowroot starch, sorghum flour, garfava flour)

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