Guilt-less Desserts & Treats for your Family
Gone are the days when I could simply fob off a question with a “just because” or “we’ll see”. He has a memory like an elephant and will remind me (often at the most inopportune time) when I am wrong or I’ve told him a ‘porky’.
The other day he asked me why his baby boy cousin had a clothes peg on his penis… which lead to a conversation about pregnancy and umbilical cords. Whilst at the supermarket last week he loudly explained to me the process by which farts are formed (apparently its all the stinky food coming out your bottom). When we were at the library he wanted to know (again very loudly) “why are those old ladies so old”. I actually dont think they were really that old; which is probably why they shot us as greasy look.
He is also a very critical recipe tester. He ensures that I write his comments in my cooking diary. This Caramel Tart he described as “caramelly”… which I think meant he liked it as he ate 3 pieces!
This tart is based on one created by the great Martha Stewart. Being a tart, as opposed to be pie, means the crust is thinner and it is quite low. It is delicate, sweet and delicious! If you love love love caramel you may choose to double the caramel recipe (as one of my testers suggested). Alternatively, pair it with Caramel Whipped Cream
Chocolate Pie Crust
- 1/4 cup Almond meal
- 1/2 cup Coconut Flour available from health food and speciality stores
- 2 Tablespoons unsweetened Cocoa
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 cup Coconut Oil softened
- 1/4 cup Maple Syrup you could substitute honey etc
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 can Coconut Cream 440ml
- 1/2 Cup Maple Syrup
- dash of salt
- 2 teaspoons Vanilla Extract
- makes 100g
- 1/4 cup Coconut Oil
- 1/4 cup unsweetened Cocoa
- 1 tablespoon Maple Syrup
- 65 grams Chocolate
- 1/4 cup Coconut Cream
Chocolate Pie Crust
- Preheat the oven to 175C (350F).
- Grease/Spray an 18cm (7inch) spring form cake tin or pie dish. (a 20cm/8 inch tin can also be used)
- Mix the dry ingredients in a mixing bowl in a blender.
- In a separate small bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry, and mix until combined.
- Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
- Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
- Using the base of a larger cake tin, cut out a circle and place in greased springform tin.
- Alternatively, use your hands to press the dough thinly into the tin
- This recipe uses approximately 2/3 of the pie crust mixture. The crust is quite thin and does not need to come up very high on the sides.
- Place the tin in the fridge for 10 minutes.
- Bake for 13 minutes.
- Remove from the oven and allow to cool completely.
- Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring mixture to boil, then reduce to medium heat.
- Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning.
- This will take 15-25 minutes, depending on the quality of the coconut cream.
- Add vanilla and continue to cook on medium heat for another 5 minutes.
- The caramel will be dark golden in colour and delicious.
- When the sauce is still warm, pour into the cooled pie crust.
- Place in fridge and allow to set for at least 2 hours.
- If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.
- Over a very low heat, melt Coconut oil in a saucepan.
- Add maple syrup and stir
- Add Cocoa and whisk to combine.
- Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to seperate).
- Place in lined dish and freeze until set.
- Break the chocolate into small piece and place in a heat proof bowl.
- Pour the cream into a small saucepan and bring to the boil.
- Pour boiling cream over chocolate and let sit for 2 minutes.
- Stir to combine.
- Pour over the Caramel and allow to set in the fridge or at least 2 hours before serving.