Vegan & Gluten-Free Chocolate Tart with Dulce De Leche
Ingredients
For the crust
- 150g (1.5 cups) oat flour (GF certified if needed)
- 50g (0.5 cup) almond meal
- Pinch of salt
- 2 tbsp agave/maple syrup
- 1 tsp almond butter
- 30g (1.5 tbsp) melted coconut oil
For the filling
- 1/2 cup vegan dulce de leche
- 300g coconut cream
- 250g dark chocolate, finely chopped
- 2 tbsp maple syrup
For the dulce de leche
- 500 ml (2 cups) full-fat soy milk
- 1.5 tbsp coconut cream
- 100g (1/2 cup) granulated sugar
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 tsp vanilla bean paste (optional)
Preparation
Dulce de leche
In a medium heavy-bottom saucepan with high sides, heat the soy milk on medium heat. Add the sugar when it's warm and mix.
Add the baking soda and stir to dissolve.
When it starts to boil, lower the heat but keep it simmering.
Let the mixture reduce, stirring frequently, for about 1 hour.
When it starts to thicken and darken, remove from heat. Stir in vanilla and salt and let cool down over a large bowl with ice water, stirring from time to time.
Whisk and transfer to a jar. Keep refrigerated.
Crust
Preheat the oven to 175°C (350°F).
Blend all the crust ingredients in a food processor until the dough resembles wet sand.
Press the dough onto the bottom and sides of a tart tin.
Bake for 10 minutes until the edges are golden brown. Let it cool down.
Filling
Spread vegan dulce de leche on the bottom of the tart. Place in the fridge to set while making the chocolate filling.
Place the chopped chocolate in a medium bowl.
Heat coconut cream over medium-high heat and pour it over the chopped chocolate when hot.
Add maple syrup and stir to combine.
Let it cool down a little, then pour over the dulce de leche layer.
Set in the fridge for at least 3 hours.
