Gluten-free mini caramel tarts
These mini caramel tarts are not only delicious but will also help you out if you need to serve up a yummy dessert for different diets. Dairy-free, gluten-free and vegan this treat will be a crowd pleaser for everyone.
Makes: 12 mini tarts
Ingredients:
Base
- 40 g raw sunflower kernels
- 60 g raw almonds
- 200 g gluten-free plain flour
- ½ teaspoon psyllium husk powder
- 1 teaspoon ground cinnamon
- 125 g coconut oil, solid
- 55 g coconut sugar
- ½ teaspoon vanilla extract
- 85 g coconut yoghurt
Caramel
- 240 g coconut sugar
- 520 g tinned coconut cream
- 60 g coconut oil
- 1 tablespoon cornflour
- 30 ml plant-based milk
- 1 teaspoon ground sea salt
- 2 teaspoons vanilla extract
Topping
- 80 g vegan milk chocolate melted
Notes:
- You can replace the cornflour with arrowroot starch if you’re avoiding corn.
- You can also replace the coconut yoghurt in this recipe with Greek yoghurt if dairy isn’t your enemy.
Method:
1. Pulse the sunflower kernels and almonds in a food processor until finely chopped. Add the flour, psyllium husk powder, cinnamon, cold coconut oil and coconut sugar. Process until the mixture resembles fine breadcrumbs.
2. Add the vanilla and coconut yoghurt. Process until the mixture starts to come together to form a smooth dough. Turn the mixture out onto a large piece of plastic wrap, shape into a disc and cover with plastic wrap. Refrigerate for 1 hour to rest.
3. For the caramel, mix the coconut sugar, coconut cream, coconut oil, cornflour, milk and salt in a medium saucepan over a low heat. Whisk until the sugar has dissolved. Bring the mixture to a simmer and cook for 10–15 minutes, stirring frequently, until thickened.
4. Remove from the heat, then add the vanilla, mixing well. Set aside to cool for 15 minutes.
5. Preheat the oven to 180°C (160°C fan forced/350°F). Lightly brush a 12-hole standard muffin tin with coconut oil.
6. Divide the dough into 12 equal portions, then evenly press into the muffin holes, covering the base and sides.
7. Fill each tart base with two teaspoons of the caramel and smooth the surface. Bake for 20–30 minutes or until the tart cases are golden and set.
8. Remove from the oven and set aside to cool in the tin for 30 minutes. Drizzle each tart with melted chocolate and refrigerate for 2 hours. Remove from the muffin tin and serve. Will keep in an airtight container in the fridge for up to 3 days.
This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.
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