Crust
If you don't already have a favorite crust, we have two recipes for a gluten free tart crust. One uses our Cheatin' Wheat Gluten Free Flour and the other uses our Cheatin' Wheat Pie Crust Mix. Feel free to use whatever gluten free pie crust recipe you prefer. Just follow the instructions for preparing and rolling the shell to line a 9" tart pan. Chill the raw shell in order to blind bake the gluten free crust until it is fully baked.

White Chocolate Ganache
In a small pot, bring the cream and corn syrup to a boil. Immediately pour over the chopped white chocolate, cover, and let sit for 5 minutes. Slowly stir the chocolate mixture until smooth. Add the butter, salt and rum, stir until smooth and immediately pour into the baked, cooled shells. Spread into an even layer if necessary. Let cool at room temperature then refridgerate to set firmly.

Bittersweet Chocolate Ganache
Meanwhile, for the bittersweet ganache – bring the cream and salt to a boil. Immediately, pour over the chopped chocolate, cover and let sit 5 minutes. Stir until smooth. Stir in the coffee and immediately
pour over the white ganache layer gently swirling the pan if necessary to get the ganache to settle into an even layer. Allow to cool completely at room temperature.