Gluten Free Gingernuts Chocolate Tart

| Gluten Free Gingernuts Chocolate Tart

Gluten Free Gingernuts Chocolate Tart

This decadent chocolate tart is made gluten free with a super simple Griffin's Gluten Free Gingernuts base.

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
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Instructions
  1. In a food processor, crush the biscuits to a fine crumb. Add the melted butter and process again to combine. 
  2. Press the biscuit mixture into a lined 8-inch cake tin and place in the fridge to set for 30 minutes.
  3. Heat the caramel condensed milk to a spreadable consistency and spread on top of the refrigerated base. 
  4. To prepare the ganache, heat the cream and butter in a medium saucepan until it reaches a simmer. 
  5. 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. 
  6. Pour the filling on top of the caramel and return to the fridge to set for 4 hours or overnight.
  7. Slice and enjoy!
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