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Plant-based heaven : miso caramel tart

MISO CARAMEL TART

Gluten free, Vegan, Egg free, Flour free, Refined sugar free, Dairy free
Category Dessert
Prep time 45 minutes
Resting time 12 hours
Total time 45 minutes
Servings 10 people

INGREDIENTS

RAW TART CRUST (soft)

  • 2 cups almond, soaked 6 hours or overnight
  • 6 Medjool dates, pitted
  • 2 tbsp raw cacao powder
  • 1 pinch Himalayan salt

CARAMEL

  • 6 Medjool dates, pitted and soft
  • 4 tbsp coconut milk (full fat can)
  • 2/3 cup coconut oil (melted)
  • 2 tbsp sweet white miso * - from Clearspring
  • 2 tbsp date syrup

CHOCOLATE GANACHE

  • 1/2 cup cashews
  • 1/3 cup coconut oil (melted)
  • 1/3 cup raw cacao powder
  • 1 tbsp agave nectar or maple syrup
  • 1 pinch vanilla powder

INSTRUCTIONS

RAW TART CRUST (soft)

  • Soak the almonds for 6 hours at least.
  • Drain them and put in a food processor with dates, raw cacao powder and a pinch of salt. Pulse until you reach a thick paste (or when the mixture starts to stick together).
  • Line a big tart pan (20-25 cm) with parchment paper and transfer the raw mixture to it. Press it evenly (with your fingers and/or with a spatula) into the bottom and sides of the tart pan, to make a neat tart base (or tart shell).
  • Refrigerate.

CARAMEL

  • Check the dates. They need to be really soft. If they aren't soft enough, soak them first in hot water for 3-5 min.
  • Melt your coconut oil (if it's not liquid), setting your jar in hot water until it melts or use a microwave.
  • Pulse all the ingredients in a food processor for 3-5 minutes or until you reach a very smooth and semi-liquid texture.You might need to scrap the side few times.
  • Take out the raw tart crust from the fridge.
  • Evenly spread the caramel over the raw tart crust. Refrigerate.

CHOCOLATE GANACHE

  • In the meantime, put all the ingredients for the chocolate ganache in the food processor. Pulse until you reach a creamy texture with small cashew pieces left (for the crunch).
  • Take out the cake from the fridge. Pour this chocolate ganache all over the tart and using the back of a spoon, spread the chocolate ganache over the caramel in a thin layer (this layer is thinner than the 2 others).
  • Refrigerate for 3-5 hours before serving and enjoy. Last in the fridge for up to 1 week. This tart can be frozen too. In this case, take it out 10 to 15 minutes before serving.

Notes & Tips

*I love to use the white miso from Clearspring.