Gluten Free Caramel Tarts Recipes

GLUTEN FREE SNICKERS CARAMEL TART RECIPE - NO-BAKE

Steps:

• Firstly make your base. In a food processor, blitz your biscuits into a crumb-like texture. If you don't have a food processor you can bash them with a rolling pin as well! You do want quite a fine consistency for this though.
• Pour your melted butter into your crushed biscuits and mix together in a bowl.
• Spoon your mixture into a loose bottom fluted tart tin (mine was 23cm across) and then using the back of a spoon and also your hands, press the mixture into the tin - both into the base and up the sides. Try to get it as even and flat as you can.
• Chill this in the fridge for around 30 minutes - 1 hour. Whilst this is happening you can sort out your caramel.
• To make your caramel, add your sugar to a saucepan on a medium heat. Stir the sugar continuously and it will gradually become a more of a golden, amber coloured liquid.
• Once completely melted, add in your butter and stir for a couple of minutes continuously until the butter has melted.
• Whilst continuing to mix all the time on the heat, slowly pour in your double cream. Don't worry that it bubbles lots! Once all added, allow to boil for about a minute before removing from the heat.
• If you want to add salt, do this now and then allow to cool.
• Once cooled, add in your roasted peanuts and mix to combine. Your caramel should be a thick, pourable consistency. If it's too thick, just warm it up slightly. Pour the caramel onto your biscuit base and allow to chill briefly so that the caramel can set.
• To make your topping, melt together your peanut butter and chocolate over a bain marie or in the microwave until completely melted. If in a microwave, melt it in 20-30 second bursts and them stir to stop the chocolate from burning.
• Pour your melted chocolate over the caramel so it evenly covers it. I used my pallet knife to swirl the chocolate too.
• Sprinkle on some chopped nuts and finish with slices of snickers bars, then allow the chocolate to set in the fridge for ideally no less than a couple of hours.
• Slice up and enjoy!

GLUTEN-FREE CARAMEL TARTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Liberally grease a 12-cup nonstick muffin tin with cooking spray.
• Combine flour, coconut, brown sugar, and butter in a bowl. Add 1 tablespoons of mixture to each muffin cup, pressing into the bottoms and sides of each, making sure dough is not too thick.
• Bake in the preheated oven for 5 minutes. Remove from oven, leaving oven on. Gently reshape crusts by flattening the swelled dough against sides and bases of muffin cups using the handle of a wooden rolling pin. Set aside.
• Pour condensed milk and syrup into a saucepan. Heat over medium-low heat, stirring constantly so the mixture does not catch, until light golden and thickened, about 5 minutes. Remove from heat and stir until smooth. Set aside to cool slightly.
• Place a tablespoon of caramel mixture into each tart shell.
• Bake in the preheated oven until golden brown and set, about 5 minutes. Let cool before serving.