Choc-Caramel Tarts

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.