This particular tart came into existence out of a craving for something caramel-y, something chocolate-y, and something crunchy. I stood in my kitchen, having been assigned ‘dessert duty' for my friend's dinner party that evening, wondering how I could combine these three very particular cravings. I mentally flicked through my ‘go-to’ desserts; chocolate mouse, banoffee cups, berries and coconut cream, homemade chocolate... Nothing seemed to fit the bill.
And so I got to work on each element: The crunch. The caramel. The chocolate.
I made each one separately, and then I just kind of, put them together.
Viola! Here you will find everything I wanted in just one dessert - Chocolate Caramel Cream Tart.
There were six of us at dinner that evening. We each slowly made our way through a piece of tart as we sat in front of some must-see Youtube clips. The leftover tart sat across the room on the dining table. One-by-one we dawdled back towards that table, and sliver by sliver the tart was gone.
Chocolate Caramel Cream Tart
I tried to make this with as little sweetener as possible. In saying that, I understand that the dates add quite a bit of fructose to the mixture. You could reduce the number of dates used if you wanted too – up to you! This is something we would consider an occasional treat.
For the tart
- 1 ½ cups almond flour
- 1 cup buckwheat flour
- 1 Tbsp rice malt syrup
- 4 Tbsp coconut oil, melted
- 3 Tbsp cold water
For the caramel
- 150g semi-dried dates, soaked overnight or boiled, then strained
- 1 cup 100% coconut cream
- 1 Tbsp coconut oil, melted
- 1 tsp vanilla essence
- 1 tsp sea salt
For the chocolate cream
- 2/3 cup pouring cream*
- 2/3 cup coconut cream
- 2 Tbsp cocoa powder
- 2 Tbsp rice malt syrup
Preheat the oven to 180°
Grease the tart pan with butter or coconut oil.
Place almond flour, buckwheat, rice malt syrup, coconut oil in a food processor and pulse until the mixture is the consistency of bread crumbs. You may need to scrape down the sides with a spatula part way through. While the machine is running add a tablespoon of cold water, one at a time, until the mixture starts to look like dough. Stop the machine, pour the mixture on to a piece of baking paper and mould it into a ball.
Flatten the dough into a disc with your hands. Place another piece of baking paper on top of the flattened dough. Using a rolling pin, roll the dough out until it is .5cm thick. Carefully turn the rolled dough over into the tart pan. Gently press the dough into the pan, making sure you leave enough dough to fill the corners of the pan.
Place the tart in the oven for 10 minutes, or until golden brown. Take out of the oven and leave to cool completely before adding the caramel.
To make the caramel, place dates, coconut oil, vanilla in a food processor and pulse until a smooth paste forms. Add coconut cream and salt, pulse until smooth.
Pour the caramel evenly into the cooled tart shell. Place in the fridge.
To make the chocolate cream, place coconut cream, cream, rice malt syrup, cocoa into a bowl. Whisk everything together with an electric whisk, normal whisk, or beater until thick and glossy.
Evenly distribute the chocolate cream in dollops across the top of the caramel. Using a plastic spatula, gently spread the cream across the tart until it covers all the caramel. You will need to have patience during this step because the caramel is usually quite soft and can mix with the cream if down quickly.
Return to the fridge until ready to serve. Just before I served this up I grated some homemade chocolate on top. You could use 90% dark chocolate instead if you have no sugar-free stuff at home.
* You can make this vegan by substituting the pouring cream for additional coconut cream.
"Feed, Nourish, Value Yourself."