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Caramel Tart

Prep Time1 hr
Cook Time45 mins
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

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

Caramel

  • 1 can Coconut Cream 440ml
  • 1/2 Cup Maple Syrup
  • dash of salt
  • 2 teaspoons Vanilla Extract

Chocolate

  • makes 100g
  • 1/4 cup Coconut Oil
  • 1/4 cup unsweetened Cocoa
  • 1 tablespoon Maple Syrup

Ganache

  • 65 grams Chocolate
  • 1/4 cup Coconut Cream

Instructions

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.

Caramel

  • 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.

Chocolate

  • 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.

Ganache

  • 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.