Chocolate Caramel Crunch Tart (Gluten & Refined Sugar Free)

Name: Chocolate Caramel Crunch Tart (Gluten & Refined Sugar Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, French, European, Mediterranean
Ingredients: 120-130 g Biscuits of choice (we used gluten and sugar free butter biscuits from open secret); 2 tbsp melted unsalted butter; 100g coconut sugar; 32g unsalted butter; 66 ml heavy cream; 1 tsp Vanilla essence; Pinch of salt; A little water for splashing (read instructions); 1/4 cup sliced and roasted almonds; 1/3 cup nut butter (we suggest hazelnut/almond/pistachio for the best flavour); 130 g 70% dark chocolate; 50 g 70% dark chocolate; Cocoa powder for dusting; Edible Golden Sparkle (Optional dusted on top)

5 steps

Prep:15minCook:30min

Chocolate Caramel Crunch Tart made with good-for-you ingredients. It is actually one of simplest most delicious dessert we have made yet and a recipe you should definitely bookmark to make next when you’re craving for something sweet! 🤌🏻🤌🏻🤌🏻

Updated at: Thu, 17 Aug 2023 11:36:04 GMT

Ingredients

6 servings

Golden Sparkle

Edible, Optional dusted on top

Instructions

Step 1

To make the base combine crushed biscuits and melted butter together, they should have a crumbly texture. Use a 6 inch round lined springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan,

Step 2

For the caramel start by melting coconut sugar on a low-medium heat. Unlike regular sugar it can burn quite easily and be a bit tricky to melt on it’s own. So to avoid that splash a little water on the sides of the caramel in 30-40 seconds intervals in the start of the process to help it melt evenly. Once your sugar is all melted take it off the heat and stir in the cream followed by the butter, vanilla and salt. Put it back on the heat and using a thermometer get it to 118 C anymore it would be too chewy and any less it would be too wet. So make sure you get it to the right temperature. After resting for a minute or two pour the caramel sauce on top of the base and add an even layer of sliced almonds on top. Put it in refrigerator after it has come down to normal temperature while you prepare the chocolate layer.

Step 3

For the chocolate layer just combine melted dark chocolate with the nut butter and give it a good mix. Pour the layer on top of the caramel layer and let it set for at least 2 hours in the refrigerator.

Step 4

For the final layer melt some more dark chocolate and spread it on top of the set fudge layer. Let it harden in the fridge for another half an hour.

Step 5

Once done coat the tart with dusted cocoa powder. Cut yourself a piece and enjoy