Choc-Caramel Tarts
Choc-Caramel Tarts
Combining gluten-free biscuit bases and luscious dairy-free caramel and chocolate ganache, these tarts are the ultimate in decadent, healthy treats.
Servings
16
Prep time
Cook time
Recipe
Ingredients
- 60g dairy-free spread
- ½ cup dark-brown sugar
- 1 tbsp water
- 60mL coconut cream
- 100g dark chocolate, chopped finely
- 40mL coconut cream
- 1 pack gluten-free choc ripple biscuits
Method
- First, make the caramel: place the dairy-free spread, brown sugar and water into a small saucepan and heat on low until the spread melts and the sugar dissolves.
- Bring to the boil and boil for 1 min, stirring constantly.
- Add the coconut cream and return to the boil for a further 4 mins, stirring continuously until the sauce starts to thicken.
- The caramel will thicken considerably as it cools.
- Pour the sauce into a clean jar and store in the fridge.
- Preheat oven to 180°C.
- Use a shallow 12-hole cupcake tray and sit a biscuit on top of each hole.
- Bake for 4 mins and then remove from the oven.
- While the biscuit is still warm, use the back of a spoon or a rounded object (I use a lime) to gently push the biscuit into the tart shape. Leave to cool, then repeat the process with the remaining biscuits.
- Place a tsp of caramel sauce in the centre of each one and chill in the fridge for 5 mins.
- Make the ganache by slowly melting the chocolate and coconut cream together over low heat until melted and smooth.
- Spoon ganache into each tart shell until almost full.
- Chill in the fridge for 10 mins to set the ganache slightly.
- Warm your leftover caramel sauce until it is runny and then drizzle it across each tart.
- Chill until ready to eat.
- Note: You can use this same process with butternut snaps to make tart shells to fill with lemon curd for another simple but spectacular treat.
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