No Bake Chocolate and Salted Caramel Tart

Name: No Bake Chocolate and Salted Caramel Tart
Prep time: 30 min
Yield: 12, 12 Servings
Ingredients: 175 g light brown sugar; 1 teaspoon vanilla extract; 1 teaspoon salt; 320 g gluten free digestive biscuits ((*See FAQs)); 150 g dairy free butter ((melted)); 1 tin (400g) full fat coconut milk ((*See FAQs)); 240 ml dairy free double (or heavy) cream ((*See FAQs)); 300 g dairy free dark chocolate ((over 70%)); 1 tablespoon maple syrup

No reviews yet

By: Alice Wiggins (via Glutenfreealice)

Original Publish: Feb 5, 2021

Last Updated: Mar 2, 2026

Prep: 30 mins

Yields: 12, 12 Servings

Ingredients

175 g light brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
320 g gluten free digestive biscuits ((*See FAQs))
150 g dairy free butter ((melted))
1 tin (400g) full fat coconut milk ((*See FAQs))
240 ml dairy free double (or heavy) cream ((*See FAQs))
300 g dairy free dark chocolate ((over 70%))
1 tablespoon maple syrup

Instructions

Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor). Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Place in the fridge while you make the salted caramel sauce.
Make the salted caramel sauce by adding coconut milk, light brown sugar and vanilla extract to a saucepan on a medium heat. Stir until it comes to a boil and then continue to stir for 20 minutes, until thickened slightly. Take off the heat and stir in 1 teaspoon of salt. Pour into the biscuit base and place back in the fridge for an hour before making the chocolate filling.