Salted Maple Syrup and Chocolate Tart

⁠This is one of the most delicious things I've ever made. 

As someone who has eaten gluten free for several years now, I closely follow gluten free recipes. Schär shares some very good ones, so I was excited to try this one. You do not have to use gluten free cookies for this, you can substitute regular shortbread cookies or graham crumbs and sugar, as noted below.

Ingredients:
1 package/250g Schär Frollini cookies, finely crushed⁠
or 250g of shortbread cookies, finely crushed
or 2 1/2 cups graham cracker crumbs and 1/4 cup white sugar, mixed
1 cup plus 1 Tbsp Butter, divided
⁠1/2 cup white sugar
1/2 cup maple syrup
*3 Tbsp corn starch
1 1/4 cup whipping cream, divided
1 tsp Mediterranean Salt⁠
11/2 cup + 1 Tbsp Unsalted Butter⁠, divided⁠
1 Tbsp honey⁠
1/2 cup dark chocolate ⁠chips

Instructions:
1. Mix cookie crumbs and 1/2 cup of melted butter together.⁠
2. Grease pie dish and press mixture into dish and chill until firm.⁠
3. In a saucepan over medium heat, add sugar and maple syrup. Cook until it thickens. This will take some time. If you would like it to thicken faster, whisk in the corn starch, one table spoon at a time. You may not need all of it. Stir continuously.
2. Remove from the heat and carefully add 3/4 cup whipping cream and whisk together for 2 minutes, then allow to cool.
3. Once cooled, add 1/2 cup melted butter and salt and continue to stir.⁠
4. Pour the maple syrup mixture into the chilled crust and let set in the fridge until firm, at least one hour.
5. In a saucepan over medium heat, cook 1/2 cup whipping cream and honey until it starts to simmer.⁠
2. In a heatproof bowl, place the chocolate chips and then pour the hot cream over top. Let it rest for 1 min and gently stir. ⁠
3. Stir in 1 Tbsp butter.⁠
4. Pour the melted chocolate on top of the caramel and let set in the fridge until firm, at least one hour, or over night.
Enjoy!

Source: Schär Gluten Free