These tartlets may be small but they are packed full of a more flavor than most full sized tarts. The crust is made with coconut oil and hazelnut and then topped with a creamy date caramel and finished off with a rich, chocolate ganache. This recipe makes enough to share . . . thought you probably won't want to.
Caramel, Hazelnut, and Coffee Tartlets With Chocolate Ganache [Vegan, Gluten-Free]
For the Tarts:
- 1 plus 1/2 cups gluten-free oat flour
- 1/2 cup almonds or hazelnuts, ground
- 3 tablespoons hazelnut butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
For the Date Caramel:
- 1 cup Medjool dates
- 2 tablespoons hazelnut or almond milk
- Dash of vanilla extract
- Pinch of sea salt
- 2 teaspoons coffee
For the Chocolate Ganache:
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut cream
- 4 tablespoons cacao powder
- Preheat the oven to 350°F.
- Grease 6 muffin tins well with oil. Place all of the pastry ingredients in a food processor and blend them until a dough forms.
- Divide this into 6 portions and use your fingers to push the pastry into each muffin tin and mold around the bottom and up the edges.
- Bake them for 15-20 minutes until golden brown, then leave to cool in the tin.
- Meanwhile make the date caramel by dissolving the coffee in 1 teaspoon of boiling water, then place all of the ingredients in a food processor and blend them well to form quite a thick mixture. Scrape this into a container and keep chilled.
- When the pastry crusts have cooled, carefully run a knife around them and remove them. Spoon about 1 teaspoon of the date caramel into each and smooth it out.
- Now make the ganache by melting the coconut oil and maple syrup, then remove this from the heat.
- Whisk in the coconut cream so it melts in, then whisk in the cacao powder to form a smooth glossy sauce.
- Spoon this over the caramel to cover and reach the top of the pastry cases.
- Leave them to chill and firm up in the fridge for at least 1 hour before serving.