Gluten Free Gingernuts Chocolate Tart
This decadent chocolate tart is made gluten free with a super simple Griffin's Gluten Free Gingernuts base.
20 minutesPrep time
4 hoursBake time
easyDifficulty
Ingredients
For the crust:
- 2 packets of Griffin’s Gluten Free Gingernut biscuits
- 150g Butter, melted
For the filling:
- 395g Caramel Condensed Milk
- 190ml Cream
- 40g Butter
- 150g Dark Chocolate, finely chopped
- 130g Milk Chocolate, finely chopped
Instructions
- In a food processor, crush the biscuits to a fine crumb. Add the melted butter and process again to combine.
- Press the biscuit mixture into a lined 8-inch cake tin and place in the fridge to set for 30 minutes.
- Heat the caramel condensed milk to a spreadable consistency and spread on top of the refrigerated base.
- To prepare the ganache, heat the cream and butter in a medium saucepan until it reaches a simmer.
- Add all of the chopped chocolate to a bowl and pour over the hot cream mixture, allowing it to sit for a minute before stirring until fully combined.
- Pour the filling on top of the caramel and return to the fridge to set for 4 hours or overnight.
- Slice and enjoy!
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