Gluten Free Chocolate Tart Recipe {Only 6-Ingredients + No Bake!}
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This No Bake, Gluten Free Chocolate Tart is the best dessert for something that looks fancy, but actually requires minimal effort and ingredients! A buttery biscuit base, filled with rich chocolate ganache for a rich, velvety finish. No-one will know it’s coeliac-safe!
Notes On This No Bake Chocolate Tart Recipe
- Minimal Ingredients: This No Bake Chocolate Tart recipe is so easy, it only needs 6 basic ingredients, most of which you’ll probably already have in your cupboard!
- No Baking: There’s no need to worry about juggling oven space on Christmas Day with this easy gluten free dessert. Perfect for beginners or making with kids.
- Easily Customised: Decorate this gluten free chocolate tart with anything you like, from peppermint candy canes to crushed nuts and chocolate shavings.
- Top Tip: I recommend making this dessert at least a day ahead of time, to give it a good chance to set. It will also save time and effort on the day.
Ingredients and Substitutions
There’s a printable recipe card below for this no bake chocolate tart with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Digestive Biscuits: Or swap for a biscuit of choice – this would work really well gluten free shortbread or even gluten free chocolate biscuits.
- Butter: Used in both the biscuit base and filling – use a vegan butter for a dairy free and vegan version of this tart.
- Cocoa Powder: Omit this if you’d rather not have a chocolate-flavoured base.
- Chocolate: I use a 50:50 mixture of dark and milk chocolate, but you could use one of the other. Make sure to use a brand which is gluten free with no ‘may contain’ warnings. For a vegan version, use dairy free chocolate.
- Double Cream: Or heavy cream in the US. For a vegan version use a gluten free, plant based cream like Elmlea Plant instead.
How to Make a No Bake Chocolate Tart
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free chocolate tart is to make.
Frequently Asked Questions
Here are some FAQs about this easy chocolate tart recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you have used too much cream or not given the tart enough time in the fridge, it may not set properly. I recommend giving this at least 8 hours to set, but ideally I’d make it 24 hours in advance. You can also freeze it before serving to help a little.
Yes, you can – ensure the tart has set full in the fridge first (give it at least 24 hours) then wrap in clingfilm and freeze for up to 6 months. Defrost in the fridge.
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Make the base by blitzing the gluten free digestives and cocoa powder to a crumb in a food processor. Add the butter and blitz again so it forms a ‘wet sand’ consistency.
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Use your hands (or a glass) to press the mixture into the base and up the sides of a 23cm deep, loose-bottom tin. Place in the freezer while you make the filling.
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To make the ganache filling, finely chop the chocolate and add to a bowl with the butter. Heat the double cream in a pan until just-before boiling point.
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Pour the cream over the chocolate and mix well until smooth. Remove the base from the freezer then pour the ganache over the base. Smooth out with a spatula then place in the fridge for at least 4 hours (ideally overnight).
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Decorate with a sprinkling of finely grated chocolate before serving.
- Topping Ideas: Feel free to add anything extra on top to jazz up your tart, like crushed pistachios or even crushed candy canes for a festive spin!
- Storing: This tart can be made up to 24 hours in advance and leftovers can be kept in the fridge for 3-5 days.
Serving: 1slice | Calories: 426kcal | Carbohydrates: 35g | Protein: 4g | Fat: 32g
More Gluten Free Dessert Recipes
If you like this easy gluten free chocolate tart recipe then make sure you check out these other gluten free dessert recipes too…
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