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) coconut oil, melted
For the Filling
- 1/2 cup vegan dulce de leche (see below)
- 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-bottomed saucepan with high sides, heat the soy milk over medium heat.
Add the sugar when the milk is warm and mix well.
Stir in the baking soda to dissolve.
Once it starts to boil, lower the heat to a simmer and let the mixture reduce for about 1 hour, stirring frequently.
When the mixture thickens and darkens, remove from heat. Stir in vanilla and salt, then let it cool down over a bowl of ice water, stirring occasionally.
Whisk and transfer the dulce de leche to a jar. Store in the refrigerator.
Crust
Preheat the oven to 175°C (350°F).
Blend all crust ingredients in a food processor until the dough resembles wet sand.
Press the mixture onto the bottom and sides of a tart tin.
Bake for 10 minutes until the edges are golden brown. Allow to cool.
Filling
Spread vegan dulce de leche on the bottom of the cooled tart crust. Place in the fridge to set while preparing the chocolate filling.
Put the chopped dark chocolate in a medium bowl.
Heat coconut cream over medium-high heat and pour it over the chopped chocolate.
Add maple syrup and stir to combine. Let the mixture cool slightly.
Pour the chocolate mixture over the dulce de leche layer in the tart.
Place the tart in the fridge and let it set for at least 3 hours.
