Dark Chocolate and Salted Caramel Tart recipe

Gluten and dairy free recipe for Dark Chocolate and Salted Caramel Tart

Ingredients

For the Gluten Free Pastry:
100g almond flour
50g coconut flour
100g cold butter (or cold coconut oil)
1 egg
1 Tbsp coconut sugar (or alternative sweetener of your choice)
Pinch of salt

For the Caramel Layer:
1/2 cup pitted dates, soaked in 1 cup hot water for about 10 minutes
¼ cup coconut cream
¼ cup coconut oil, warmed until liquid
¼ cup nut butter (I use macadamia or cashew)
¼ cup maple syrup (or rice malt syrup)
1 tsp vanilla extract

For the Dark Chocolate Layer:
¼ cup raw cacao powder
¼ cup coconut oil, warmed until liquid
¼ cup coconut cream
2 Tbsp maple syrup or honey
½ tsp sea salt flakes
You will also need a 20cm loose-bottomed tart tin, or just a fluted tart dish

To Garnish:
2 cups fresh raspberries
½ cup roasted pistachio nuts, roughly chopped
Fresh baby mint leaves
Dark chocolate shavings, if available

How to
Pre-heat your oven to 180C

Prepare your pastry by blitzing the ingredients together in a food processor (or mixing by hand) until it comes together in a rough ball.

Press the pastry into your lightly greased tart shell, prick a few times with a fork and bake for 15-20 minutes or until golden and cooked through. Remove and set aside to cool.

While the pastry bakes, prepare your fillings. For the caramel layer, soak your dates in boiled water for 5-10 minutes until softened. Drain, reserving ¼ cup of the liquid. Add the dates and the remaining ingredients to a food processor and blitz until smooth (add in a little of the reserved liquid to loosen further if needed, it does need to be quite thick though, otherwise it won’t set).

To make the chocolate layer, heat all of the ingredients except the salt together on the stovetop until the chocolate and coconut oil have melted and the mixture is silky smooth. Remove and set aside to cool.

Add the caramel filling to your cooked tart shell, and place in the fridge for 10 minutes to set.

Pour over the chocolate filling, sprinkle over the sea salt flakes and refrigerate again until set, or until just before serving.

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.

Recipe ID 34102

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