Minimum faff and maximum taste. This my friends might just be the ultimate no-bake, FODMAP friendly, salted chocolate tart. I think it’s going to become one of those essential recipes, stored safely in one’s back pocket, that I (or you) can knock up last minute (with 3 hours notice minimum for the filling to set…) on any number of occasions. Easter lunch? Perfect. Dinner with friends? Dream. Dad’s birthday party that’s happening tomorrow? Bob’s your uncle as they say.
Because who doesn’t love dark, rich, creamy chocolate? Served with a dollop of slightly sweetened mascarpone cream. Actually normally me – I’d never pick chocolate for a dessert. I’d always go for something lighter, lemony, creamy, fruit-based. Or cheese, because I love cheese. This tart however, is really making me re-think my life choices.
Guys it’s SO GOOD. Even vegan (see the swaps in the recipe notes below). I know when you say gluten free, dairy free, vegan and low FODMAP, people are gonna be like errr what’s even in it. But then they’ll try it and all will be forgotten.
I had about 10 taste testers try this tart last weekend (8 or so were friends at my friend Millie’s house which was real fun and they all LOVED it) and the feedback was really great. I mean to be fair: butter, biscuits, nuts, chocolate and cream. What’s not to like? The slightly higher ratio of cream to chocolate gives the filling almost a thick mousse-like texture and the salt is pure salty, flaky goodness. Never skip the salt! It brings out the sweetness. You could also use smoked salt for added oomph.
To make the recipe vegan, simply use vegan biscuits, vegan chocolate (I used Bournville) and vegan butter. Then you’ll need soy cream for the filling and to serve instead of the mascarpone. It’s equally delicious
For the base:
100g roasted macadamia nuts
250g gluten free oat digestive biscuits
100g dark chocolate
175g unsalted butter
For the filling:
250g dark chocolate
325ml lactose-free cream
Big pinch of flaky sea salt
For the mascarpone cream:
250g lactose-free mascarpone
3 tablespoons icing sugar
½ vanilla pod or 1 teaspoon vanilla extract
Add the roasted macadamia nuts to the bowl of a food processor, along with the biscuits and 100g of dark chocolate. Pulse until chopped – keeping a bit of a texture – then place into a bowl. Melt the butter in a small pan and then pour over the biscuit mix, stirring to combine.
Tip the mixture into a 23cm loose-bottomed tart tin and press into the bottom and up the sides to make a crust. If you’re doing this by hand, bash the biscuits and nuts in a freezer bag until they form chunky crumbs, finely chop the chocolate and melt the butter, then mix everything, in a large bowl with a wooden spoon. Chill in the fridge while you get on with the filling.
Break the remaining 250g chocolate into a bowl. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour the cream over the chocolate and let sit without stirring for 1-2 minutes. Stir the mixture together gently, until completely melted, glossy and smooth. Pour the chocolate mixture over the base of your tart and return to the fridge.
After about 20 minutes, take the tart out of the fridge and sprinkle over the sea salt. Return to the fridge to set fully. To make the mascarpone cream, whisk all of the ingredients together in a large bowl. Once set, serve slices of the tart with a dollop of the cream.
I love seeing what you guys have created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social!
Photographs by Emma Croman