Sarah Graham Cook Book2512

First posted: Apr 11, 2017

Goodness-only Dark Chocolate and Salted Caramel Tart

 

This is one of my favourite favourite recipes from my new book, Wholesome – it’s a goodness-only (refined sugar and gluten free) Dark Chocolate and Salted Caramel Tart, and I couldn’t think of anything better for your Easter table. The caramel is made from a mix of creamy nut butter and the natural toffiness of dates, and it’s one of my proudest creation. One proviso – this tart is a little bit of a labour of love, but it’s completely worth it, I promise.

 

Ingredients

Cooks in:        Serves:6-8

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

What to do

1. Pre-heat your oven to 180C

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

3. 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.

4. 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).

5. 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.

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

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



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Comments


  • Ankie Niesing

    Wow, it looks great!! Will have a go at making it. I have made similar recipes like millionaire shortbread and I just happen to have that handy loose base tin. Thanks for the recipe!