Go Back
–+ servings
Plant-based heaven : miso caramel tart
No ratings yet
Yield: 10 people

MISO CARAMEL TART

Prep Time: 45 minutes
Resting time: 12 hours
Total Time: 45 minutes
Gluten free, Vegan, Egg free, Flour free, Refined sugar free, Dairy free
Print Pin Recipe

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

Equipment

  • 1 food processor medium size (the more power the better) - I am using Magimix

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

*I love to use the white miso from Clearspring.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!