"Salted dark ganache meets a dense sticky caramel and a delish flour-free and refined sugar-free crust of almonds, oats and jaggery. The fresh oranges look like a decorative garnish but the zesty fragrance does come through with a burst of freshness. A super versatile recipe to save, as each of these elements can be used in several other desserts... so make extra (like I always say) and get creative!
Do try out the recipe and let me know if you and your family absolutely loved it like mine did!"
Salted Caramel & Chocolate Tart
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Prep time 30mins
Recipe Card
Tart Base
ingredients
- 1 cup oats
- 3/4 cup almonds/walnuts
- 4 tablespoons jaggery powder/brown Sugar
- 1/3 cup melted butter/coconut oil
- 1/2 teaspoon vanilla essence
Method
Step 1
Pre-heat the oven to 180C
Step 2
Blend the oats, nuts and sugar to a coarse texture
Step 3
Add the melted butter/coconut oil and vanilla essence, and blend till combined.
Step 4
Press the mix evenly into a push bottom tart tin.
Step 5
Bake for 10 mins, until the crust has browned.
Salted Caramel
ingredients
- 1/4 cup water
- 1 cup sugar
- 2/3 cup cream
- 3 tablespoons butter
- 1 teaspoon vanilla essence
- 1 teaspoon sea salt
Step 1
In a heavy bottom sauce pan, heat the water and sugar.
Step 2
Stir till the sugar has dissolved and it begins to bubble.
Step 3
Increase the heat to high and let it bubble. Do not stir. Let the mixture boil till it turns an amber light golden colour. Might take up to 10 mins.
Step 4
Remove from heat and slowly whisk in the cream. Careful of the bubbling and splattering.
Step 5
Add in the vanilla, butter and salt and mix in. Adjust salt as per your taste.
Step 6
Use immediately or allow to cool and refrigerate. Reheat in the microwave when using again.
Step 7
Can store in the fridge for up to 2 weeks.
Chocolate Ganache
ingredients
- 200 gram dark cooking chocolate
- 200 gram fresh cream
- 1 tablespoon melted butter
- 1/2 teaspoon salt
Step 1
Heat the chocolate over a double boiler.
Step 2
Add the cream and stir till the chocolate starts to melt.
Step 3
Add salt, butter and keep stirring till the chocolate is fully melted and incorporated with the cream.
To assemble:
Step 1
Pour the chocolate ganache into the baked base and drizzle over salted caramel.
Step 2
To finish the look, add some orange slices and mint leaves.
Step 3
Refrigerate it for 2 hours until set.
Step 4
Demould the tart. Cut it into slices and serve.