Hosting a party or attending one, I’ve got you with this simple, rich and indulgent Salted caramel chocolate tart with almond oat crust that will have your guests very impressed. Or you can just have it all to your self!
There are 3 very simple steps to do before you can stuff your face with this chocolatey goodness.
- Make the easiest tart crumb like ever.
- Make the salted caramel with just 3 ingredients.
- Make the chocolate ganache filling.
All these 3 together = Chocolate dessert HEAVEN
This tart is every chocolate lover’s dream. So decadent and delicious, a little slice really goes a long way.
Above shows you how I made this wonderfully simple almond oat crust. (No butter or flour necessary!)
I just blended ground almonds, oats, 1 egg, honey and oil and voila the crust is done.
I mean really, this is simplicity at its finest…
I used my favourite caramel for this tart, I use this on everything. I’m about a day away from adding it to my breakfast oats tomorrow morning. That’s a step too far isn’t it? Or is it?
This tart needs preferably an overnight stay in the fridge to make sure everything is set. But if your on a tight schedule then you can pop it into the fridge for 3 to 4 hours. If it’s still not set then pop it in to the freezer 30 mins before your gonna serve.
I have made this tart 3 times in the last 2 weeks. I added orange zest in to the chocolate one time and it was an absolute treat. Orange flavouring in chocolate has always been one of my favourite combinations.
Apologies it’s not the most perfect looking crust. The honey slightly browned the crust too much. But hey, the rustic look is in right? So put this tart on your guest list for the next party or get together your planning on attending and thank me later.
Salted Caramel Chocolate Tart with Almond Oat Crust
For the crust
- 2 cups ground almonds I made my own by blending almonds in food processor until fine
- 1 egg
- 1/4 cup rolled oats
- 2 tablespoons maple syrup I used honey but it browned the crust to much
- 3 tablespoons coconut oil or olive oil
For the chocolate filling
- 1 tin coconut milk not the water just the creamy milk
- 300 grams good quality dark chocolate I use 70% cacao dark chocolate
For salted caramel
- 1 tin coconut milk
- 3/4 cup light brown muscovado sugar or coconut sugar
Blend almonds in food processor until it resembles a fine flour.
In to the ground almonds add the rest of the ingredients and blend until a sticky dough is formed. If it is too sticky add a touch more oats to create a more crumbly sticky texture.
Place dough on to a greased and lined tart tin and press down until the dough has reached the edges of the tin. Flatted with hands and carefully press down until the dough looks neat.
Bake for 10/12 mins. If using honey it will brown quicker, keep an eye on it after 10 mins.
On a saucepan heat up the tin of coconut milk on a medium, just before it boils turn it off and add in chopped dark chocolate.
Leave for 3 mins and then stir until nice and velvety smooth. DONE.
Click here hebssweetly.com/coconut-milk-caramel-vegan/ for my caramel recipe (just add a teaspoon of salt to make it salted caramel)
TO ASSEMBLE TART
Once the tart shell is cooled, pour on top the caramel. Leave to set for about 30 mins in fridge.
Once set pour on top cooled down chocolate filling. Once filled put back in to the fridge to set for a further 3 to 4 hours. (I usually make mine the night before to ensure its completely set.) Easy peasy tart is done, apart from the back and forth fridge stuff this recipe is incredibly easy, hope you enjoy!