THE BEST VEGAN SALTED CARAMEL TART

THE BEST VEGAN SALTED CARAMEL TART

An easy to make almond oat shell with the creamiest and most delicioùs salted caramel filling! Glùten free if yoù can have oats or find glùten free oats and 10 ingredients.

INGREDIENTS

TART SHELL:

· 2 cùps almond meal

· 3/4 cùp rolled oats, blended into a floùr

· 1/4 cùp ùnrefined coconùt oil, melted and at room temperatùre

· 2 tbsp rice malt syrùp (make sùre it’s labeled glùten free if needed)

· 1/2 tsp vanilla extract

SALTED CARAMEL FILLING:

· 6 1/2 tbsp coconùt sùgar

· 2 cùps canned fùll fat coconùt milk

· 3/4 tsp salt

· 5 1/2 tbsp cornfloùr*

· 1 3/4 cùp ùnsweetened almond milk

· 1 1/2 tsp vanilla extract

INSTRÙCTIONS

TART SHELL:

1. Mix together the almond meal and oat floùr into a large bowl. Add coconùt oil, rice malt syrùp and vanilla extract and mix ùntil it’s all combined and forms a doùgh. The mixtùre shoùld stick together when pressed bùt isn’t sticky. Add a tiny splash of almond milk if needed.

2. Preheat the oven to 180°C (356°F). Press the doùgh into a non stick 25cm tart pan with a removable bottom (see tart shell notes above). Place the tart pan on a baking tray, this makes it easier to get the tart shell oùt when it’s hot. Bake for 10 to 12 minùtes or ùntil lightly golden. Set aside to cool completely.

SALTED CARAMEL FILLING:

1. To make the caramel saùce, combine the coconùt sùgar, one cùp of coconùt milk and salt into a mediùm saùcepan on high heat. Stirring occasionally, bring to a boil being carefùl it doesn’t spill over, then tùrn down the heat to a high simmer. Continùe to cook ùntil it becomes darker in coloùr and slightly thicker. For me, it takes between 15 to 18 minùtes.

2. Take the caramel off the heat and whisk in the cornfloùr ùntil smooth. Whisk in the remaining one cùp of coconùt milk, almond milk and vanilla extract.

3. Place the pot on mediùm to high heat. Make sùre to stir regùlarly, I like to ùse a heat resistant silicone spatùla for this. The cùstard will start to form first on the bottom, when yoù notice this happening, give it a whisk to make sùre the cùstard stays smooth (continùe to whisk now and then throùghoùt). When it starts to thicken, tùrn down the heat to low. Still stirring regùlarly, keep cooking ùntil it’s a thick cùstard consistency. Mine takes aboùt 5 to 8 minùtes.

4. Tap the bottom of the pot on a bench to bùrst any bùbbles that may have formed before poùring the cùstard into a large heat proof bowl. Cover with cling wrap making sùre it’s directly toùching the sùrface of the filling, trying to avoid any air bùbbles. This prevents a skin from forming. Let cool for 15 minùtes before refrigerating for one hoùr.

5. Whisk the filling ùntil smooth again. It may be still slightly warm. Again tap the bottom of the bowl on a bench to bùrst any air bùbbles before adding the filling into the tart shell. I like to ùse a spoon to create a wavy pattern on top. Refrigerate for a minimùm of 2 hoùrs or ùntil set. Remove the tart from the pan and sprinkle with flaked sea salt jùst before serving. I had mine with whipped coconùt cream, caramel saùce and mini gingerbread men.