Mini caramel tarts

Mini caramel tarts

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
12 mini tarts
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
40g raw sunflower kernels
60g raw almonds
200g gluten-free plain flour
1/2 teaspoon psyllium husk powder
1 teaspoon ground cinnamon
125g coconut oil, solid
55g coconut sugar
1/2 teaspoon vanilla extract
85g coconut yoghurt

Caramel

Quantity Ingredient
240g coconut sugar
520g tinned coconut cream
60g coconut oil
1 tablespoon cornflour
30ml plant-based milk
1 teaspoon ground sea salt
2 teaspoons vanilla extract

Topping

Quantity Ingredient
80g vegan milk chocolate, melted

Method

  1. Pulse the sunflower kernels and almonds in a food processor until finely chopped. Add the flour, psyllium husk powder, cinnamon, cold coconut oil and coconut sugar. Process until the mixture resembles fine breadcrumbs.
  2. Add the vanilla and coconut yoghurt. Process until the mixture starts to come together to form a smooth dough. Turn the mixture out onto a large piece of plastic wrap, shape into a disc and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. For the caramel, mix the coconut sugar, coconut cream, coconut oil, cornflour, milk and salt in a medium saucepan over a low heat. Whisk until the sugar has dissolved. Bring the mixture to a simmer and cook for 10–15 minutes, stirring frequently, until thickened.
  4. Remove from the heat, then add the vanilla, mixing well. Set aside to cool for 15 minutes.
  5. Preheat the oven to 180°C (160°C fan forced).
  6. Lightly brush a 12-hole standard muffin tin with coconut oil.
  7. Divide the dough into 12 equal portions, then evenly press into the muffin holes, covering the base and sides.
  8. Fill each tart base with two teaspoons of the caramel and smooth the surface. Bake for 20–30 minutes or until the tart cases are golden and set.
  9. Remove from the oven and set aside to cool in the tin for 30 minutes. Drizzle each tart with melted chocolate and refrigerate for 2 hours.
  10. Remove from the muffin tin and serve.
  11. Will keep in an airtight container in the fridge for up to 3 days.

Notes

  • You can replace the cornflour with arrowroot starch if you’re avoiding corn.

    You can also replace the coconut yoghurt in this recipe with Greek yoghurt if dairy isn’t your enemy.
Tags:
wholefood
allergy-friendly
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