Chocolate and hazelnut tarts with a runny coconut caramel centre

 

You are going to LOVE these. *M & S advert voice* “a chocolatey hazelnut tart topped with a rich, creamy chocolate ganache, and once you crack through the crisp swirls of chocolate you’ll find a pool of runny coconut caramel. This is not just any ole tart, this is a Holly tree kitchen tart” ha! Some of the best foods to eat, are always the messiest. The runny caramel pours out of these after you take your first bite. They are rich, but not sickly sweet and utterly heavenly. 

CHOCOLATE AND HAZELNUT TARTS WITH A RUNNY COCONUT CARAMEL CENTRE (SERVES 6)

Allergy info: Gluten-free, refined sugar-free, vegan, low fodmap, a nut-free option available.

Author: Holly Anderson of Holly tree kitchen

Base ingredients

You will need 6 small loose bottom tart tins. I use these

1/2 cup hazelnut flour 

1 cup oat flour (oats blitzed in a food processor until they reach a floury consistency)

2 tsp cacao powder

3 tbsp coconut oil

2 tbsp maple syrup or rice syrup

1 tsp vanilla extract 

Small pinch of salt  

NOTE: to keep this nut free just use 1 1/2 cups of oat flour and leave out the hazelnut flour.

 

Method

Add all of the base ingredients to a food processor and mix for a few minutes until everything is combined and sticky to the touch.

Press the mixture into the bottom and up the sides of the tin until it's thin, evenly distributed and there are no gaps. Pop it into the freezer while you make the filling.

Coconut caramel layer ingredients  

1/2 cup coconut sugar or low fodmap sugar of choice

1 can coconut milk (refrigerated, use the set part only)

1 teaspoon vanilla

A generous pinch of salt

Method

Add all of the ingredients to a saucepan over a medium-high heat. Bring to the boil then reduce to a medium heat, stirring frequently for about 20 minutes or until you’re left with beautifully thickened, deep golden brown caramel. Keep going with it, it takes a bit of time but it will reduce and thicken. Leave to one side to cool. Once cooled, give it a good stir then spoon on top of the tart bases (it should be about 1 tbsp in each and it will fill the case about half way) then pop into the freezer.

Chocolate ganache ingredients

3 tbsp coconut oil

1 can of coconut milk (use set part only, you can save and add the water to a smoothie)

3 tbsp maple syrup or rice syrup

5 tbsp cacao powder 

1 tsp vanilla extract

Method

Gently heat the coconut oil, coconut milk, vanilla, and syrup in a small saucepan over a low heat until the coconut oil is only just melted and the mixture is smooth (do not let the mixture come to a boil). Immediately remove from heat and whisk in the cacao powder until smooth. Allow this to cool for a few minutes.

Spoon the ganache into the prepared, caramel filled tarts until they're almost filled to the top, then and leave to set in the fridge for a few hours or overnight.

If you like, you can decorate with extra dark chocolate as pictured. I used spiral moulds with a very thin layer of melted chocolate. Alternatively, you could top with fresh berries, chocolate shavings and/or chopped nuts.

Once they are fully set, pop the tarts out of the tins and gently peel off the bases. Serve and enjoy.

Keep any leftovers in the fridge for up to 4 days.