It’s been a few months since I posted my salted caramel recipe, I’ve tweaked it a little for this recipe to make a lovely thick caramel filling for this delicious tart. I’m using a ready rolled short-crust pastry for this recipe to make it super quick and easy to make.
Salted Caramel Chocolate Tart
- 200g Shortcrust Pasty
- 100g Dark Chocolate
- 100ml Coconut Milk
- 350g Caster Sugar
- 250ml Coconut Cream
- 50g Vegan Butter (pure or flora freedom work well)
- A Pinch of Sea Salt
- Preheat your oven to 180c.
- Use a little margarine to grease a pie dish. Using rolled pastry, cover the pie dish and gently press it down to form the crust. Once you’re happy with the crust trim off any excess.
- Use baking beans to hold the shape of the crust whilst it bakes, bake in the oven for 15 minutes.
- Once the crust has baked, set aside to cool. Meanwhile we can make our thick caramel filling.
- In a saucepan, heat the sugar on a high stirring occasionally.
- Once all of the sugar has melted reduce to a medium heat and add the butter, it will sizzle and bubble so continue to stir until incorporated.
- Add the coconut cream and stir again. The mixture will continue to bubble.
- At this stage the caramel may look more like honeycomb but this is perfect, turn the heat up to high and stir occasionally. Keep this going for 10-15 minutes until the caramel has a thick consistancy. At this stage salt to taste.
- Pour the caramel into the pastry crust and leave to cool. Once cooled refrigerate for 1 hour to set.
- For the chocolate topping, take 100g of dark chocolate and melt using your preferred method. To the melted chocolate, add 100ml coconut milk and stir.
- Pour the chocolate topping over the caramel and refrigerate for a further 30 minutes. Once set, you’re ready to slice!