Vegan Chocolate Caramel Tartlet
Ingredients
Tart shell
- 150g all purpose flour
- 80g powdered sugar
- 15g almond meal
- 17g cocoa powder
- 35g cornstarch
- 90g dairy free butter
- 3 tbsp almond milk
- 1/4 tsp pink salt
Chocolate whipped cream
- 150g canned coconut milk
- 100g dark chocolate
- 220g coconut whipping cream
Filling
- 120g dark chocolate
- 40g coconut caramel sauce
Preparation
Bring coconut milk to a boil, pour over the chocolate and whisk until smooth. Add the cold coconut whipping cream and whisk for 2 minutes. Cover and refrigerate overnight.
Add room temperature caramel sauce to the melted chocolate and stir until combined.
Preheat oven to 180°C. In a food processor, add the tart shell ingredients and pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes. Roll out the chilled dough, cut the pieces using a tart ring and assemble by cutting out strips and placing them inside each tart ring. Bake at 180°C for 15-18 minutes. Allow to cool completely.
Fill the tart shells with the chocolate caramel filling and refrigerate for 2 hours to set.
Whip the chilled Chantilly cream with an electric mixer until soft peaks form.
Pipe the cream on top, top with macaroons and serve.
