Salted Caramel Chocolate Tart

CCT.jpgHappy Pi Day!! As a maths teacher and food blogger it’s practically mandatory for me to share a pie with you on Pi day! I have cheated slightly though and gone with a tart rather than a traditional pie. Trust me though this is one of the best tarts ever which means you will totally forgive me for having a tart steal the spotlight on Pi day.

This tart is seriously so decadent and delicious with a salty sweet caramel layer sandwiched between a sticky chocolate topping and nutty tart base (I’m not sure there are many combo’s greater than this!).

CCT2.jpgI made this tart for my sisters birthday as she is such a huge salter caramel fan, and it went down a treat with the entire family (including my dad who has so far been the hardest to influence with the sugar-free vibe! I am getting there though!). Even though it is refined sugar-free you would never tell as it’s so deliciously sweet but is balanced perfectly with the nutty base, salty caramel and slightly bitter chocolate.

Happy Pi (or Tart) Day!


OLYMPUS DIGITAL CAMERASalted Caramel Chocolate Tart

Serves: 10-16           Time: 45 minutes + 90 minutes cooling time         Difficulty: Easy


Ingredients

Base

  • ½ – 1 Tsp of Coconut Oil (softened)
  • 120g Pecans
  • 150g of Almonds
  • 170g of Pitted Dates* (Chopped)
  • Pinch of Salt

Caramel Layer

  • 330g of Pitted Dates*
  • 3 Tbsp of Coconut Oil
  • ¼ – ½ Tsp of Salt (I use Himalayan Pink)

Chocolate Layer

  • 120g of Pitted Dates
  • 120g of Almond Butter
  • 140ml of Almond Milk
  • 3 Tbsp of Cacao Powder (or unsweetened cocoa powder)

To Serve

  • 3 Tbsp of Crushed Hazelnuts (Optional)

Directions

  1. Pre-heat the oven to 180°C and grease a 24cm tart tin using the coconut ½ Tsp of coconut oil.
  2. Start by making the base and place the pecans and almonds in food processor and pulse for a few seconds until broken into small pieces. Add the dates and salt and blend until the mixture is sticky and mouldable.
  3. Press the mixture evenly into your greased tart tin and bake in the oven for 8-10 minutes until it firms slightly and begins to brown.
  4. While the base is cooking start on the caramel layer by blending the dates and coconut oil in a food processor (No need to clean it after the base). Blend until smooth and then add the salt to taste.
  5. Smooth the caramel over the cooked base and place in the freezer while you make the chocolate layer (this makes it easier to smooth the chocolate over).
  6. Finally make the chocolate layer by blending all the ingredients together in the food processor until blended (again no need to clean).
  7. Smooth the chocolate layer over the salted caramel and bake in the oven for 15-20 minutes until the chocolate layer is firm and slightly spongy but not hard.
  8. Leave to cool and then place in the fridge for at least 1 hour (but is even better overnight).
  9. Top with the chopped hazelnuts in a circle around the outside of the tart.

*Deglet Noor of Medjool are best


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