Ingredients

The following ingredients have 16 Servings
  • 1 cup (145 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour)
  • ¼ cup (21 g) sifted black cocoa (or Dutch-processed cocoa)
  • 3 tablespoons sugar
  • Pinch salt
  • ½ cup (113 g; 1 stick) unsalted butter, (chilled and cut into pieces)
  • 1 large egg yolk
  • 2 tablespoons lactose-free heavy cream, (chilled)
  • 1 cup (240 ml) plus 2 tablespoons lactose-free heavy cream
  • 10- ounces (280 g) bittersweet chocolate, (finely chopped, about 60% to 70% cacao mass)
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • Pinch salt
  • 2 large eggs, (at room temperature, well beaten)
  • 1 cup (240 ml) Salted Caramel Sauce, (fluid and ready-to-use)
  • Red food coloring (preferably gel type; optional)

Instruction

  • For the Crust: Coat a 10-inch (25 cm) loose-bottom fluted tart pan with nonstick spray. Line a baking sheet with parchment; set aside.
  • Place flour, cocoa, sugar and salt in bowl of food processor fitted with metal blade and pulse to combine. Add butter and pulse on and off until it forms a coarse meal. Whisk together the egg yolks and cream, then drizzle through feed tube and pulse until dough is moistened and just holds together if squeezed. Press over bottom and up sides of prepared pan. Pierce all over with fork. Freeze for at least 15 minutes.
  • Position rack in middle of oven. Preheat oven to 375°F (190°C). Bake crust directly on rack for about 8 to 10 minutes or until just beginning to dry. Cool on rack while you prepare filling. Turn heat down to 350°F (180°C).
  • For the Filling: Heat cream in a saucepan until very hot. Remove from heat and add chocolate and butter. Allow to sit for 5 minutes, then whisk to combine (the chocolate will melt from residual heat). Whisk in sugar and salt. Allow to cool until just warm, then whisk in egg. Pour chocolate filling into crust set on parchment lined pan. Bake for about 10 to 15 minutes or until filling is set. Cool completely on rack. The tart can be served at room temperature or it can also be chilled overnight. I like it served chilled as well as at room temperature; your choice.
  • Meanwhile, heat the caramel until fluid, but not too hot, in a small saucepan. Whisk in the red food coloring, if using. Serve the tart cut into wedges drizzled with “bloody” caramel.