Thursday, 31 July 2014

Recipe: Salted Caramel Chocolate Tart (Vegan)

Makes 1x 9" Tart


For the crust:
  • 2 Tbsp. ground flax seed
  • 2 Tbsp. water
  • 10 Tbsp. vegan butter, chopped
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 heaping cup unsweetened cocoa powder
  • 1/4 tsp. kosher salt
For the caramel:
  • 1 1/2 cups vegan sugar
  • 3 Tbsp. light corn syrup
  • 5 Tbsp. water
  • 1/4 tsp. kosher salt
  • 1/4 tsp. coconut extract
  • 1/4 tsp. rum extract
  • 6 Tbsp. vegan butter, chopped
  • 1/2 cup canned full-fat coconut milk (give the can a good shake first)
For the ganache:
  • 3/4 cup canned full-fat coconut milk
  • 8 oz. semi-sweet vegan baking chocolate,
  • flake salt (to garnish)

The method
  • In a food processor, using the dough hook attachment, combine all the dough ingredients.
  • Process, pulsing and scraping down the sides occasionally until well combined and collects on one side of the bowl.
  • Press evenly into a 9" tart pan, ensuring to bring the dough all the way to the top edge of the pan. Poke with a fork several times and place in the refrigerator to cool for one hour. 
  • Meanwhile, place all the caramel ingredients except for the butter and coconut milk in a small bowl. No need to combine. Set aside until ready to use.
  • When the tart has 10 minutes left for chilling, preheat the oven to 350 F.
  • Remove from fridge and place pie weights or a sheet of aluminum covered with a thick layer of dried beans on top of the crust to keep it from ballooning while baking.
  • Bake at 350 F for 20 minutes, then remove the weights and bake for an additional 8-10 minutes.
  • Remove from oven, and chill until ready to use.
  • Now, in a heavy bottomed soup pot add the bowl of caramel ingredients and bring to heat over medium.
  • Continuously stir until combined, then allow to cook until it's reached 350 F and do not stir. It should boil, without stirring, until it's reached a dark amber color.
  • Remove from heat, and stir in the coconut milk and butter until smooth.
  • Pour into the chilled tart crust and place in the fridge.
  • In a pyrex measuring cup or microwave safe bowl, heat the coconut milk for 1-2 minutes until very hot.
  • Add the chopped chocolate and whisk until smooth.
  • Pour the ganache over the caramel (careful it doesn't overflow!) and place on a level surface in the fridge to chill, at least 1-3 hours depending on if it was pre-chilled or not.
  • Remove once chilled and finish with a sprinkling of flake salt.
  • Slice and serve chilled.
  • Store in the fridge as the tart will become oozy if let out of the fridge for too long, but will stay very firm if chilled.

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