"Coconut Caramel tartlets ♥️ Wholemeal-almond crust, delicious coconut caramel filling and topped with cherries, apples & redcurrant 👌🏻"
Mini Coconut Caramel Tarts
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Prep time 4hrs 30mins
Cook time 20mins
Recipe Card
For the Crust
ingredients
- 1 1/4 cups whole meal flour
- 1/2 cup almond meal
- 2 tablespoons maple syrup
- 4-5 tablespoons vegan butter
- 1/2 teaspoon vanilla extract
- pinch salt
For the Filling
ingredients
- 1 (13.5 ounce) can coconut milk
- 1/2 cup unsweetened oat milk
- 2 teaspoons agar agar powder
- 1/3 cup coconut caramel sauce
- 1/4 cup maple syrup
- 1 teaspoon vanilla bean paste
Method
Step 1
Make the crust: Preheat oven to 350ºF. Grease mini tart tins. Set aside.
Step 2
In a food processor, combine crust ingredients and pulse to combine. You should get a moist mixture that can be easily molded. Firmly press into bottom and up the sides of tart tins. Bake for 12-15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
Step 3
Make the filling: Place coconut milk and oat milk in a saucepan over medium heat and bring to a simmer. Then whisk in agar agar. Whisk until agar is dissolved. Then add in caramel sauce, maple syrup and vanilla, whisking constantly. Allow to boil for approximately 30 seconds.
Step 4
Pour the mixture into the cooled tart crusts. Place in the fridge to set, at least 4 hours or overnight. Garnish tart as desired with fruits and enjoy!