Salted Caramel Tart
Hands On Time: 15 minutes
Total Time: 30 minutes, plus chilling
Serves 8 slices
Net Carbs- 7.8g
Do I need to say anymore? This rich and lush tart is the perfect end to a dinner party or special meal for your loved one.
1 ½ cups of almond flour
½ cup of cacao powder
1/3 cup of Sukrin Icing
6 tablespoons of coconut oil, measured solid
1 ½ cups of almond butter (or nut butter of choice)
¾ cup of coconut oil
¾ cup of Sukrin Gold Syrup
¼ cup of Sukrin Gold
3 teaspoons of vanilla
Sea salt to taste
Pre-heat your oven to 350⁰ F, fan-forced.
Grease a fluted 9.5 inch tart pan.
Place the dry crust ingredients into a mixing bowl.
Melt the coconut oil and add to the dry ingredients and mix well until completely combined.
Spoon the mixture into the pan and use your fingertips to press the base into place.
Continue working until the base is evenly covering the base and sides of the pan.
Bake for 12 minutes.
Remove and let cool while you prepare the filling.
To make the filling, place all of the ingredients, except for the salt, into a small saucepan and heat over medium heat until they melt and start to come together.
You will need to use a bit of elbow grease to thoroughly combine the ingredients, or else the coconut oil may separate a bit while cooling. If this happens, don’t panic, it won’t affect the flavour. You can run the back of a warm spoon over the top to reset the finish just prior to serving. I won’t tell if you don’t.
Once you have everything well mixed you can either add your sea salt now to the filling, which is my preference, or you can sprinkle it over the top before serving.
Pour the caramel into the shell and sit in the fridge to set.
You can also set this tart in the freezer but keep an eye on it to make sure it doesn’t start freezing.
Garnish with salt flakes, cacao powder, chocolate curls or drizzled melted chocolate.
Store, covered with cling wrap, in the tart pan for up to 5 days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.