No Bake Chocolate and Salted Caramel Tart
Servings: 12 Servings
Ingredients
Biscuit base
- 320 g gluten free digestive biscuits (*See FAQs)
- 150 g dairy free butter (melted)
Salted caramel filling
- 1 tin (400g) full fat coconut milk (*See FAQs)
- 175 g light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Chocolate ganache
- 240 ml dairy free double (or heavy) cream (*See FAQs)
- 300 g dairy free dark chocolate (over 70%)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
- Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor). Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Place in the fridge while you make the salted caramel sauce.
- Make the salted caramel sauce by adding coconut milk, light brown sugar and vanilla extract to a saucepan on a medium heat. Stir until it comes to a boil and then continue to stir for 20 minutes, until thickened slightly. Take off the heat and stir in 1 teaspoon of salt. Pour into the biscuit base and place back in the fridge for an hour before making the chocolate filling.
- Make the chocolate filling by adding dairy free double cream to a saucepan on a medium heat until it starts to simmer. Remove from the heat and stir in dark chocolate until melted. Add vanilla extract and maple syrup, mix well.
- Pour the chocolate mixture over the caramel mixture and place back in the fridge to set for 2 hours before serving.
- Optional, grate any remaining chocolate over the top for decoration.