Pecan Caramel Tarts
The Livia's Kitchen blog is filled with delicious tarts! Why not try our Peanut Butter Banana Tart and our Mini Salted Caramel & Chocolate Tarts
These tarts have to be made! And when you do, don't forget to tag me #LiviasKitchen
Prep: 20 minutes + 25 minutes
Total: 55 minutes
- 35g melted coconut oil (2 tbsp),60ml maple syrup (1/4 cup),10g cacao powder (1 tbsp),135g oat flour (1 ¼ cup),A pinch of salt
- 75g cashew butter (1/4 cup),50g coconut oil (1/4 cup),30g coconut sugar (1/4 cup,60ml maple syrup (1/4 cup),6g cacao powder (2 tsp),A pinch of salt,90g pecans (3/4 cup)
- 4 whole pecans
Chocolate tart shell
Makes 4 small tarts.
Start making your chocolate tart shells by mixing all of the ingredients (melted coconut oil, maple syrup, cacao powder, oat flour and salt) in a bowl until it forms a dough.
Divide the dough by 4 and press it down in your tart shells, all the way up to the sides. Make sure you have an even thickness in the shells.
Place the chocolate tart shells in the freezer for 15 minutes to firm up.
When your tart shells have been in the freezer for about 10 minutes you can start making the pecan caramel. Bring the cashew butter, coconut oil, coconut sugar and maple syrup to a boil on a medium heat. Leave to boil for 5 minutes, whisking slowly but constantly. When your 5 minutes have passed take your pan off the heat and carry on whisking every now and then until it stops boiling.
Chop up the pecans and add them to the pan together with cacao powder and salt. Whisk until the cacao powder has dissolved completely.
Get your tart shells out from the freezer and divide your caramel mixture between them. You need to work quite quickly as the caramel will start firming up when it hits the ice-cold tart shell.
Leave the tarts to firm up for 15 minutes in the freezer then they’re done! Store in an air-tight container for up to 2 weeks. Take them out 10 minutes before serving and place a pecan in the centre, enjoy!