Difficulty: Beginner Prep Time 15 min Cook Time 15 min Rest Time 60 min Total Time 1 hr 30 mins
Servings: 4
Best Season: Fall


For the base:

For the filling:

For the Topping:


  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
Keywords: gluten free dessert recipes, recipes, dairy free dessert
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