Great British Baking Show, my current obsession – Gluten-free Peanut Salted Caramel and Chocolate Tart

GBBS, my current obsession – Gluten-free Peanut Salted Caramel and Chocolate Tart

I have been away from this blog for a month now: birthday celebrations, a new part-time job, our taxes… many are the reasons why I haven’t shared my baking, including working on the menu for my next class. Though every day during this timeI have watched episodes of the Great British Baking Show and I am absolutely hooked!

Netflix doesn’t stream the first few seasons so I had to get then from our local library. This is where I found the inspiration for this magnificent tart. Nadiya Hussain baked this incredible Peanut Salted Caramel and Chocolate Tart in season three, and I had to try it. Its crust fell apart before I could fill it, so I learned how to refrigerate it before un-molding it . This dessert has a few steps, and because it was originally in grams, the volume quantities are a little odd, but it’s absolutely worth it.

Ready, set…BAKE!

Great British Baking Show, my current obsession – Gluten-free Peanut Salted Caramel and Chocolate Tart

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Difficult
120 minutes


40 minutes




  • For the chocolate crust
  • 250 g 250 Simona’s Flour Mix – 1 2/3 cup

  • 15 g 15 confectioners’ sugar – 2 Tablespoons

  • 10 g 10 unsweetened cocoa powder – 2 Tablespoons

  • 1 pinch 1 salt

  • 140 g 140 unsalted butter, cold and cubed – 10 Tablespoons

  • 2 large 2 egg yolks

  • 1 Tablespoons 1 lemon juice

  • For the chocolate ganache
  • 400 g 400 heavy cream – 1 1/4 cup

  • 400 g 400 bittersweet chocolate, chopped – three 4 oz bars

  • 60 g 60 unsalted butter, softened – 1/4 cup

  • For the salted caramel
  • 65 g 65 dark brown sugar – 1/4 cup and 2 teaspoons

  • 50 g 50 unsalted butter – 3 Tablespoons and 2 teaspoons

  • 2 Tablespoons 2 golden syrup or corn syrup

  • 85 g 85 heavy cream – 1/3 cup

  • 200 g 200 roasted, salted peanuts, chopped into small pieces – 2/3 cups

  • For the cinnamon peanut butter
  • 130 g 130 roasted, unsalted peanuts – 1 cup

  • 1 1/2 Tablespoons 1 1/2 vegetable oil

  • 1 Tablespoon 1 honey

  • 1/2 teaspoon 1/2 ground cinnamon

  • For the chocolate peanut mousse
  • 200 g 200 heavy cream – 3/4 cup and 2 Tablespoons

  • 1 1/2 Tablespoons 1 1/2 Confectioners’ sugar

  • 2 Tablespoons 2 cornstarch

  • 5 Tablespoons 5 cinnamon peanut butter


  • For the chocolate crust
  • Preheat the oven to 350 degrees Fahrenheit.
  • Mix the flour, confectioners’ sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water.
  • Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in plastic wrap and chill for 5 minutes in the freezer, or 15 minutes in the fridge.
  • Roll out the pastry between plastic wrap to 1/4 of an inch and use it to line a 9″ round loose-based tart pan, or a large rectangular tart pan. Prick the base, line with baking parchment and fill with beans or pie weights.
  • Place the pan on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool. As soon as it cools, place in the fridge for 20/30 minutes until ready to unmold. Place the unmolded pastry case on a serving plate.
  • For the chocolate ganache
  • Bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate.
  • Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Divide the ganache between 2 bowls and keep at room temperature.
  • For the salted caramel
  • Warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer.
  • Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set.
  • For the cinnamon peanut butter
  • Put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste.
  • For the chocolate peanut butter mousse
  • Whip the cream with the icing sugar and corn starch until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 5 tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set.
  • To assemble the tart
  • When the mousse layer is set, spread a layer of the ganache over the top – there will be some left. Return the tart to the fridge until the ganache is set. 
  • Prepare the truffles. Mix the remaining peanut butter and ganache and spread on a plate. Put in the freezer to firm up, for approximately 10 minutes. With a help of a spoon, create small balls of the peanut butter ganache, and roll them in cocoa powder.
  • Remove the tart from the fridge, dust the top with cocoa powder, decorate with truffles.

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2 Comments Add yours

  1. Anne Marie Quirk says:

    Wow! Can’t wait to try this!

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