Vegan and Gluten-Free Chocolate Tart with Dulce De Leche
Ingredients
- 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
- 1/2 cup vegan dulce de leche
- 300g coconut cream
- 250g dark chocolate, finely chopped
- 2 tbsp maple syrup
- 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 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 gets dark, 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 oven to 175C degrees. Blend all the crust ingredients in a food processor until the dough resembles wet sand. Press it on the bottom and sides of the tart tin. Bake for 10 minutes until the edges are golden brown. Let cool down.
Filling: Spread vegan dulce de leche on the bottom of the tart. Place in the fridge to set whilst making the chocolate filling. Place chopped chocolate in a medium bowl. Heat coconut cream over medium-high heat and when it's hot pour over chopped chocolate. Add maple syrup and stir to combine. Let cool down a little then pour over the dulce de leche layer. Set in the fridge for at least 3 hours.