SALTED CARAMEL AND ALMOND CHOCOLATE TARTS

Original recipe and images: Diane Garvey, @TheBeetDrop on Instagram

How decadent do these Salted Caramel and Almond Chocolate Tarts look?! We are so excited to share this recipe that uses our Sea Almonds + Oat Milk Dark Chocolate bar. You can buy this bar alone or as part of our specialty Spring Trio Box.

A perfect balance of caramel, sea salt and chocolate sitting in a homemade almond crust. Even better? These cuties are completely vegan! Treat yourself to this lovely bite and let us know what you think.

Salted Caramel and Almond Chocolate Tart
 

Crust:

Ingredients

  • ½ cup roasted almonds 
  • ½ cup all-purpose flour 
  • 2 T. granulated sugar 
  • 3 T. butter (melted) 

Directions

  1. In a food processor, pulse almonds into fine crumbs. 
  2. Add in flour and sugar. Pulse to combine. 
  3. While the processor is on slowly drizzle in the melted butter. Scrape down sides, pulse  some more until everything is combined. 
  4. Press dough into tart pans. For 3” tart pans, ~2 T. per pan works well. Be sure edges  and bottom are packed in firmly. 
  5. Using a fork, prick holes on the bottom and sides of tart crusts. 
  6. Bake at 350 F. for 8 – 10 min. 
  7. Let crusts cool before filling.

Tips

  • The bottom crust should be around ¼ inch thick.
  • These can be made up to one day in advance. Store in an airtight container.

 

Salted Caramel Almond Chocolate Tart Cross Section

Caramel:

Ingredients

  • 1 cups sugar
  • ¼ cup water
  • ¾ tsp. fresh lemon juice
  • ¼ cup salted vegan butter (diced into small pieces)
  • ¼ cup coconut milk (canned)

Directions

  1. Measure all of your ingredients in advance and have them ready before beginning.
  2. In a tall-sided saucepan or pot, stir together water, fresh lemon juice, and sugar. Once the mixture is combined, turn on the stove to medium-high heat. Heat the mixture  for 8-11 minutes. Do not stir. The mixture will melt, bubble, and turn amber in color.
  3. Once the mixture is a medium amber color, remove the pan from the heat.
  4. Quickly and carefully add the vegan butter and coconut milk into the hot mixture. Whisk  caramel thoroughly for two minutes. *When you add the butter and milk the mixture will  rise in the pan, bubble vigorously, and steam.
  5. Let sit at room temperature to cool before transferring to a storage container or filling  tarts. 

Tips

  • Do not stir the sugar and water mixture. Stirring can cause crystallization, which results  in a grainy caramel. If you notice one side of the mixture darkening much more quickly  than the other, you can drag a silicone spatula from one side of the pan to the other a  few times. Do this slowly and gently.  
  • The sugar and water mixture should smell well toasted, but not burnt when you add in  your vegan butter and coconut milk. 
  • Set a timer when you make caramel to be sure you know how long the mixture has been  heating. You do not want to over or under cook caramel. 
  • Color tells a lot when making caramel! If your melted sugar mixture is:
    • Light amber when you add in the vegan butter and coconut milk, your caramel  will have a mild flavor and may not become firm in the fridge.
    • Medium amber when you add in the vegan butter and coconut milk, your caramel  should have a classic caramel flavor, and be gooey at room temperature, but firm  when refrigerated.
    • Dark amber when you add in the vegan butter and coconut milk, your caramel  may have a slightly overpowering flavor and may get hard when refrigerated.
  • Caramel can be made in advance. Store finished caramel in an airtight container in the  refrigerator until ready to use. Once ready to use, caramel may be too firm to scoop. If  so, simply heat in 10-second increments in the microwave until it is just scoopable. Be  careful to not overheat.
  • Caramel will last for at least 2 weeks in the refrigerator.

Chocolate Ganache:

Ingredients

  • ½ cup coconut milk (canned)
  • 1 bar Endangered Species Chocolate (I used Oat Milk Sea Salt & Almonds Dark Chocolate Bar)

Directions

  1. Chop chocolate into small pieces. Place in a bowl and set aside. 
  2. Bring coconut milk to a gentle boil. As soon as milk comes to a gentle boil, pour over the  chocolate pieces. Do not stir. Cover and let sit for 8 minutes. 
  3. Whisk the mixture together until smooth and creamy. 

 

Tart Assembly:

makes 6, 3″ tarts

  1. Layer 1 ½ T. caramel in tart shells. Let set in the fridge for 15 min. 
  2. Layer 1 T. chocolate ganache on top of the caramel. Let set. 
  3. Optional garnishes: drizzle melted chocolate on top and sprinkle with flakey salt. 4. Store tarts in an airtight container in the refrigerator until ready to eat.

 

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

 

Salted Caramel and Almond Chocolate Tart

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