Prep time: 
Total time: 
Serves:  12
Minimum faff and maximum taste. The ultimate no-bake, FODMAP friendly, salted chocolate tart.
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
  1. 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.
  2. Melt the butter in a small pan and then pour over the biscuit mix, stirring to combine.
  3. 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.
  4. Chill in the fridge while you get on with the filling.
  5. 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.
  6. Pour the chocolate mixture over the base of your tart and return to the fridge.
  7. After about 20 minutes, take the tart out of the fridge and sprinkle over the sea salt. Return to the fridge to set fully.
  8. To make the mascarpone cream, whisk all of the ingredients together in a large bowl.
  9. Once set, serve slices of the tart with a dollop of the cream.
Recipe by She Can't Eat What?! at