Thursday, 3 April 2014

Espresso Chocolate & Salted Caramel Tart

The name does not give this tart justice.
In my head I call it The Come Hither Tart, because it calls to you. As soon as you eat one piece you immediately want another and another until the entire tart is gone...and then you just know you'll bake another before the weeks end.

This tart is made for lusting after and to be devoured with greed and gluttony.

I don't bake a lot of chocolate tarts, mainly because I CAN NOT stop eating until it has all gone. 
T and I ate one piece respectfully, after dinner sat at the table...then we had another whilst laying on the sofa, cleaning the chocolate from the plates with our fingers...every time one of us walked past the tart we'd slice a but more off, not even bothering with plates now, just eating it from our hands...and then it ended in us gorging on the last few mouthfuls, the chocolate smeared over our faces and the caramel sticking in my hair....we were a mess.
A delicious mess.  

So here's the recipe for the tart of your dreams...

Espresso Chocolate & Salted Caramel Tart


This recipe makes enough for one 7" tin and four 3.5" tins - simply halve the recipe to make just one tart


10 oz Almonds - Toasted and then ground
3 oz Hazelnuts - Toasted and then ground
2 tbsp Coconut oil
Large pinch of salt
2 tbsp Agave syrup
A good splash of lemon juice
1/2 tsp Ground cardamon 


1 Can of coconut milk 
3 oz Brown sugar/agave syrup
Good pinch of salt


1 Can of coconut milk
3 tbsp Agave syrup
2-3 tsp Arrowroot powder
1 tsp Vanilla extract
Shot of espresso
200g Dark chocolate
Pinch of salt

Begin by getting your caramel started...

Pour the can of coconut milk into your favourite milk pan, add the sugar and warm gently until the sugar ha dissolved.
Then turn up the heat so that it's simmering and let it simmer away for around 40 minutes - 1 hour, until it reduces and becomes very thick. The time will vary depending on what brand of coconut milk you buy and how high you have your heat. I try to keep my heat low so that I don't have to keep stirring it and I have my hands free to prepare the rest of the tart.

Now you can lay almonds and hazelnuts onto a baking tray and toast them for 3-5 minutes, until the almonds are golden inside and the hazelnut skins have cracked.
Grind them up so they look like breadcrumbs - but be careful not to over blend because then they'll start sticking together!

Save a handful of hazelnuts to scatter on top of the tart later.

Mix the ground nuts with the salt and cardamon.
Then add the oil, syrup and lemon juice and give it a good mix.
It should start to clump together to form a dough - you may need to add 2-3 tbsp of cold water to help it come together.

Press the crust mixture into your tin and chill it in the fridge for about 20 minutes.
Then bake it in the oven at 180c until it begins to brown - about 15-20 minutes.

Remember to keep an eye on your caramel! Give it a stir every now and then to check the thickness, once it's thickened up but your still able to pour it, remove it from the heat, stir in the salt and leave it to cool down. 

Whilst your crust is in the oven, get making the chocolate filling! - Once your crust is baked, leave it in the tin but place it on a wire rack to cool.

Pour the can of coconut milk into your pan, add the syrup and arrowroot powder and heat gently until the powder and sugar has dissolved and thickened slightly.
Now bring it to the boil and simmer for 2-3 minutes.


Break up the chocolate into small chunks and get your espresso shot ready.

Now, remove the coconut milk mixture from the heat and add the chocolate, stirring until it has all melted and combined into a wonderful chocolate-y ganache.
Now add the espresso, vanilla and salt and use a whisk to beat it until it's smooth and glossy.

Place the ganache and crust in the fridge for a few minutes, just to cool off. - If you're not in a rush to gobble everything then you can leave it by a window with a cool breeze instead.

Now the fun part!

To assemble...

Spread the caramel in a thick layer over the crust - don't be shy with it!

Pour the ganache over the caramel and scatter some hazelnuts over the top.
Pop it in the fridge for a few hours to set and firm up.

And there you have it! Eat it with additional caramel sauce drizzled over it for extra naughtiness, or coconut whipped cream, or even chocolate sauce for the pure chocoholics out there!

I dare you to make it last 2 days....

Happy baking! x

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