Our Low FODMAP Chocolate Caramel Tart features a not-too-sweet chocolate crust made with black cocoa. The filling is like a very rich pudding if it had married ganache. The sauce is our Salted Caramel sauce dyed blood red, for a festive, “bloody” Halloween feel. You can, of course, make the it without the dye.
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.
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 half-and-half 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.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.