Ingredients:

  • 1 cup (120 g) Almond Flour, Finely Ground
  • ½ cup (60 g) White Rice Flour
  • ¼ cup (50 g) Caster Sugar (Superfine)
  • 5 Tbsp (70 g) Unsalted Butter (cold, cubed)
  • 1 Large Egg Yolk (cold)
  • 1 – 2 Tbsp (15 – 30 ml) Ice Water
  • ¼ tsp (1 g) Fine Sea Salt (for pastry)
  • 7 oz (200 g) Dark Chocolate (70% Cacao minimum, chopped)
  • ¾ cup (170 g) Unsalted Butter (for filling)
  • 3 Large Eggs (room temperature)
  • 1 cup (200 g) Granulated Sugar (for filling)
  • ¼ cup (25 g) GF Cocoa Powder (unsweetened)
  • 1 tsp (5 ml) Vanilla Extract
  • ½ tsp (2 g) Fine Sea Salt (for filling)
  • ½ cup (100 g) Granulated Sugar (for caramel)
  • 3 Tbsp (45 ml) Water (for caramel)
  • ½ cup (120 ml) Heavy Cream (warmed)
  • 2 Tbsp (30 g) Unsalted Butter (cubed, for caramel)
  • 1 tsp (5 g) Flaky Sea Salt (e.g., Maldon, divided)

Instructions:

  1. Stage 1: The Gluten-Free Pastry. Combine almond flour, rice flour, sugar, and salt in a food processor (or bowl). Add the cold butter and pulse/rub in until the mixture resembles coarse breadcrumbs.
  2. Bind the dough: Add the egg yolk and pulse until combined. Slowly drizzle in 1-2 Tbsp of ice water until the dough comes together into a cohesive disc. Do not overmix. Wrap the disc and chill for at least 30 minutes.
  3. Roll, Press, and Chill: Roll the chilled dough out to about ¼ inch (6 mm) thickness. Carefully transfer the dough to a 9-inch fluted tart tin, pressing it gently into the flutes. Trim the edges. Prick the base with a fork and chill for a further 30 minutes (critical).
  4. Blind Bake: Preheat oven to 375°F / 190°C. Line the chilled crust with parchment paper and baking weights. Bake for 15 minutes. Remove the weights and paper, and bake for a further 5-7 minutes until lightly golden. Set aside to cool slightly.
  5. Stage 2: The Brownie Filling. Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bain-marie), stirring until smooth. Remove from heat.
  6. Whisk Eggs and Sugar: In a separate bowl, whisk the 3 large eggs and granulated sugar vigorously for 3-5 minutes until the mixture is thick and ribbons form when lifted. Add vanilla extract.
  7. Combine Wet Mixtures: Gently fold the warm chocolate mixture into the egg mixture until just combined. Sift the cocoa powder and salt over the batter and fold gently until no streaks remain. Do not overmix.
  8. Stage 3: Baking. Pour the brownie batter into the prepared, blind-baked tart shell. Bake at 350°F / 175°C for 35–40 minutes. The center should be set but still have a slight wobble. Allow the tart to cool completely on a wire rack.
  9. Stage 4: Salted Caramel Drizzle. Make Syrup: Combine sugar and water in a heavy-bottomed saucepan. Heat over medium heat without stirring until the sugar dissolves. Increase heat and cook until the syrup turns a deep amber/copper color (swirl the pan, do not stir).
  10. Finish Caramel: Immediately remove the pan from the heat. Slowly and carefully pour in the warmed heavy cream (it will bubble violently). Stir until smooth. Stir in the 2 Tbsp of butter and ½ tsp of the flaky sea salt. Let the caramel cool until it reaches a drizzly consistency.
  11. Serve: Drizzle generously over the cooled tart just before serving, finishing with the remaining flaky salt.