Gluten and Dairy Free Chocolate Honeycomb Tarts

Serves 4


For the base:

  • 200g gluten free digestive biscuits, crushed
  • 100g dairy free spread, melted

For the filling:

  • 100ml dairy free cream
  • 15g caster sugar
  • 100g dairy free dark chocolate
  • 10g dairy free spread

For the Topping:

  • 4 tablespoons crushed honeycomb (recipe here)


  1. Preheat the oven to 180 oC
  2. Grease 4 individual tart dishes
  3. Mix together the crushed biscuits and dairy free spread
  4. Press into the tart tin base and around the edges to form a biscuit shell
  5. Bake in the oven for 10 minutes then set aside to cool while you make the filling
  6. Place the sugar and cream into a saucepan
  7. Heat until just before it comes to boil
  8. Stir in the chocolate and dairy free spread
  9. Pour into the biscuit cases and chill in the fridge for an hour
  10. Top with the crushed honeycomb just before serving