Salted Caramel & Chocolate Tart

Salted dark ganache meets a dense sticky caramel and a delish flour-free and refined sugar-free crust of almonds, oats and jaggery. The fresh oranges look like a decorative garnish but the zesty fragrance does come through with a burst of freshness. A super versatile recipe to save, as each of these elements can be used in several other desserts... so make extra (like I always say) and get creative!

Do try out the recipe and let me know if you and your family absolutely loved it like mine did!

Watch the video:

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Lemon tart

Strawberry cheesecake tart

Tart Base:

What you need:

1 cup oats

3/4 cup almonds or walnuts

4 tbsp jaggery powder or brown sugar

1/3 cup melted butter or coconut oil

1/2 tsp vanilla essence

Putting it together:

1. Pre-heat the oven to 180 C.

2. Blend the oats, nuts and sugar to a coarse texture.

3. Add the melted butter/coconut oil and vanilla essence, and blend till combined.

4. Press the mix evenly into a push bottom tart tin.

5. Bake for 10 mins, until the crust has browned.

Salted Caramel:

What you need:

1/4 cup water

1 cup (200gms) sugar

2/3 cup cream

3 tbsp butter (45gms)

1 tsp vanilla essence or 1/2 vanilla pod

1 tsp sea salt (to taste)

Putting it together -

1. In a heavy bottom sauce pan, heat the water and sugar.

2. Stir till the sugar has dissolved and it begins to bubble.

3. Increase the heat to high and let it bubble. Do not stir. Let the mixture boil till it turns an amber light golden colour. Might take up to 10 mins.

4. Remove from heat and slowly whisk in the cream. Careful of the bubbling and splattering.

5. Add in the vanilla, butter and salt and mix in. Adjust salt as per your taste.

6. Use immediately or allow to cool and refrigerate. Reheat in the microwave when using again.

7. Can store in the fridge for up to 2 weeks.

Chocolate Ganache:

What you need:

200gms dark cooking chocolate

200gms fresh cream

1 tbsp melted butter

1/2 tsp salt

Putting it together:

1. Heat the chocolate over a double boiler.

2. Add the cream and stir till the chocolate starts to melt.

3. Add salt, butter and keep stirring till the chocolate is fully melted and incorporated with the cream.

To assemble:

1. Pour the chocolate ganache into the baked base and drizzle over salted caramel.

2. To finish the look, add some orange slices and mint leaves.

3. Refrigerate it for 2 hours until set.

4. Demold the tart. Cut it into slices and serve.