Gluten-Free No-Bake Chocolate Tart

Ingredients

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• 2 cups (about 8 oz) crushed gluten-free chocolate sandwich cookies or chocolate wafer cookies
• 5 tbsp unsalted butter, melted
• 10 oz bittersweet chocolate (60-70%), finely chopped
• 1 1/4 cups heavy cream
• 2 tbsp unsalted butter, softened, for the filling
• 1 tbsp maple syrup or honey Shop
• 1 tsp pure vanilla extract Shop
• 1/8 tsp salt
• flaky salt, cocoa powder or fresh raspberries, for topping Shop

Instructions

1. 1 Pulse the cookies into fine crumbs in a food processor, then add the melted butter and pulse until it looks like wet sand.
2. 2 Press the crumbs firmly over the bottom and up the sides of a 9-inch tart pan with a removable bottom, using a flat-bottomed glass. Freeze for 15 minutes.
3. 3 Heat the cream until steaming, about 5 minutes over medium heat. Pour it over the chopped chocolate and let it stand for 3 minutes.
4. 4 Stir from the center outward until smooth and glossy. Stir in the softened butter, maple syrup, vanilla and salt.
5. 5 Pour the ganache into the chilled crust and tap the pan gently to level it.
6. 6 Refrigerate uncovered for at least 4 hours, until firm. Top with flaky salt, a dusting of cocoa or raspberries, and let it sit out for 15 minutes before slicing.

Tips & Notes

• Press the cookie crust firmly with the bottom of a glass. A loosely packed crust crumbles when you slice the no-bake chocolate tart.
• Chop the chocolate finely so the warm cream melts it evenly. Large chunks leave lumps that do not melt without reheating.
• Slice the no-bake chocolate tart with a hot, dry knife after letting it sit out for 15 minutes, so the ganache cuts cleanly instead of cracking.

Common questions