Low FODMAP Chocolate Tart

Delicious low FODMAP chocolate recipes are scarce, so this is the next best thing: This is a chocolaty, decadent, rich low FODMAP chocolate tart featuring an easy cookie-crumb crust and a rich low FODMAP chocolate ganache filling. Serve small slices with a cup of coffee or tea. It is so rich, you really only need a thin slice! This low FODMAP tart may be made one day ahead and travels well, if you keep it in the tart pan. But learn from my experience, if you travel with your tart pan, make sure that you come home with all of the pieces! I have lost many a tart pan bottoms that way.

For a winter holiday version, whisk 2 teaspoons of peppermint extract into the chocolate mixture and sprinkle a little bit of crushed peppermint candy on top, right before serving.

Preheat oven to 375F/190C. Coat a 10-inch (25 cm) loose-bottomed, fluted tart pan with nonstick spray; set aside.

Make Crust: Stir the low FODMAP cookie crumbs and melted butter together then press into an even layer in the prepared tart pan, both along the bottom and along the sides.

Bake for about 10 minutes or until dry and lightly browned. Cool on rack.

Make Filling: Melt the chocolate with cream in top of double boiler or microwave. Whisk until smooth and pour into crust. Chill until the filling has firmed up, at least 2 hours. Low FODMAP tart may be refrigerated up to 2 days, covered with plastic wrap after it has chilled to set filling. Unmold tart from pan. Serve cold, in thin slices.