Mini Salted Caramel and Chocolate Tarts
Salted caramel and chocolate is one of my favourite flavour combinations ever, so naturally, having already made salted caramel filled cupcakes, I had to make a tart too! I chose to make mini-tarts because they look so cute and I like to have individual portions, but you could easily use this recipe to make one full-size tart. The tarts have a layer of gooey salted caramel which is topped with smooth raw chocolate, and as you can imagine they taste absolutely delicious! This recipe is also completely nut-free so it’s something that everyone can enjoy!!
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
- 150g oat flour,30g coconut oil,50ml maple syrup
- 80g coconut sugar,125ml tinned coconut milk,75ml water,1 tsp salt
- 25g raw cacao powder,30g coconut oil,30ml maple syrup
- cacao nibs (optional)
For the pastry:
For the salted caramel:
For the chocolate:
Firstly, preheat the oven to 180C. To make the pastry, melt the coconut oil and then combine all three ingredients together using your hands until you have a smooth ball of pastry dough.
Grease 4 mini pie tins, or about 6 holes in a muffin tray, and add a small amount of the dough to the muffin tin, pressing the pastry down and into the edges to form small tarts. Place the tarts in the oven to bake for about 10-15 minutes, or until they're golden around the edges.
Whilst they're in the oven, make the caramel. Begin by adding the sugar and water to a pan and bringing to the boil, let it boil away for about 1 minute before you pour in the coconut milk, then let it boil down for about 10 minutes, stirring constantly until you have a thickened caramel.
Once the caramel has been made, take it off the heat and let it cool for 5 minutes, then add a teaspoon of salt or less/more to taste.
When the caramel and the tarts are both cooked and have cooled to room temperature, add a teaspoon full of the caramel sauce to each tart.
To make the chocolate layer, simply melt the coconut oil in a bain marie and add in the cacao powder and maple, stirring until you have a smooth chocolate sauce.
Then, top the caramel filling with a layer of chocolate sauce and decorate with cacao nibs and sea salt flakes, if you like. Chill in the fridge for at least 1 hour before serving and store in the fridge.