Salted Caramel Chocolate Crunch Tart
- Simple
- 1:15 h
- 7 ingredients
Oozing with sugary, crunch, caramel, chocolatey goodness, this insanely tasty plant-based pudding has everything you could want from a dessert. It is regularly showcased at events since we’re so proud of it, and it’s got that ‘pick-up-and-go’ factor, so would sit comfortably in a buffet. This is the dish you’ll want to make again and again! We think this desert is something special, it could make a great plant-based dinner party pudding or maybe...even to be made at Christmas!
Serves: 4
Ingredients
For the recipe
- 2 tsp sea salt
- 2 tsp vanilla extract
- 1 ready-rolled plant-based shortcrust pastry sheets
- 160g coconut cream
- 200g light brown sugar
- 200g hazelnuts
- 100g pecans
- 100g dark chocolate
Before you start
Preheat oven to 180°C | Line a small baking tray with parchment paper | Medium saucepan | Pestle and mortar
Step 1
First, prepare the pastry
- Unroll the pastry on to the lined baking tray, making sure the edges of the pastry fold up the sides of the tray and pressing it into the corners
- Chill in the freezer for 10 minutes to stop the pastry from shrinking and the sides from collapsing
- Put the pastry in the hot oven and bake for about 30 minutes, or until golden brown (it will bubble a bit but don’t worry, those bubbles will deflate
- Take the tray out of the oven
Ingredients
- 1 ready-rolled plant-based shortcrust pastry sheets
Step 2
Meanwhile, make the salted caramel
- Meanwhile, put the saucepan on a medium heat
- Pour in the coconut cream and stir so that it becomes completely liquid
- Pour in the sugar and stir continuously for at least 5 minutes, until the mixture thickens and darkens in colour
- Sprinkle in the salt and stir it into the caramel
Ingredients
- 2 tsp sea salt
- 160g coconut cream
- 200g light brown sugar
Step 3
Then, prepare the nuts
- Put the hazelnuts and pecans into a mortar and break them up with the pestle (or put them in a plastic bag and bash them with a rolling pin)
- Tip the broken nuts into the pan and stir them in so that they’re well covered in the sticky caramel sauce
- Break the chocolate into the pan and stir until it has melted into the caramel and the nuts are completely covered
- Take the pan off the heat, stir in the vanilla extract and set aside
Ingredients
- 2 tsp vanilla extract
- 200g hazelnuts
- 100g pecans
- 100g dark chocolate
Step 4
Assemble the tart and serve
- Pour the chocolate caramel into the pastry base and spread it out to the edges
- Smooth the top with a spatula or smooth knife
- Put the tart back in the oven for 3 minutes, then take it out and let it cool to room temperature in the tin
- Put the cooled tart in the fridge for 30 minutes to cool down and firm up
- Take the tart out of the fridge and carefully remove it from the tin
- Cut into slices and serve