Salted Caramel & Chocolate Tart w/ Almond Oats Crust

Name: Salted Caramel & Chocolate Tart w/ Almond Oats Crust
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 12 pieces
Ingredients: 1 cup oats; 3/4 cup almonds; 4 tbsp jaggery powder; 1/3 cup melted butter; 1/2 tsp vanilla essence; 1/4 cup water; 1 cup sugar; 2/3 cup cream; 3 tbsp butter; 1 tsp vanilla essence; 1 tsp sea salt; 7 oz dark cooking chocolate; 1 cup fresh cream; 1 tbsp melted butter; 1/2 tsp salt; Orange slices; fresh mint

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings
12 pieces
Course
Dessert
Cuisine
International

Salted Caramel & Chocolate Tart w/ Almond Oats Crust

Iris Warren

Report

This is a delicious, gluten free salted caramel and chocolate tart made with a crunchy oats and almond crust.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

Tart base:

1 cup oats
3/4 cup almonds or walnuts
4 tbsp jaggery powder or brown sugar
1/3 cup melted butter or coconut oil
1/2 tsp vanilla essence or 1/2 a vanilla pod

Salted caramel:

1/4 cup water
1 cup sugar
2/3 cup cream
3 tbsp butter
1 tsp vanilla essence
1 tsp sea salt to taste

Chocolate ganache:

7 oz dark cooking chocolate
1 cup fresh cream
1 tbsp melted butter
1/2 tsp salt

Decor

Orange slices
fresh mint (optional)

Add to Shopping List

Instructions

How to Make the Tart Base:

Pre-heat the oven to 180 °C/ 356 ℉.
Blend the oats, nuts, and sugar to a coarse texture.
Add the melted butter or coconut oil and vanilla essence, and blend till combined.
Press the mix evenly into a loose bottomed tart tin.
Bake for 10 mins, until the crust has browned.

How to Make the Salted Caramel:

In a heavy bottom sauce pan, heat the water and sugar.
Stir till the sugar has dissolved and begins to bubble.
Increase the heat to high and let it bubble. Do not stir. Let the mixture boil till it turns an amber, light golden color. This may take up to 10 mins.
Remove from the heat and slowly whisk in the cream. Be careful of any bubbling and splattering.
Add in the vanilla, butter, and salt and mix together. Adjust the salt according to taste.
Use immediately or allow to cool and refrigerate and reheat in a microwave.
It can store in the fridge for up to 2 weeks.

How to Make the Chocolate Ganache:

Heat the chocolate in a double boiler.
Add the cream and stir till the chocolate starts to melt.
Add the salt and butter and keep stirring till the chocolate is fully melted and incorporated with the cream.