Caramel Chocolate Tart
Features: Cinnamon Blend Baking Spice and Pomegranate Fig Balsamic Vinegar
Ingredients:
1 1/2 cups gluten-free flour
2 Tbsp icing/confectioners’ sugar or sugar substitute
1/4 cup shredded coconut
150 g/5.2 oz unsalted butter, chopped
1 egg yolk
1 tsp Saveur Cinnamon Blend Baking Spice
2 Tbsp ice-cold water
150 g/5.2 oz dark chocolate, melted
1 1/4 cups heavy cream, whipped
Shaved dark chocolate to decorate
Caramel Filling:
2 cans sweetened condensed milk
1/3 cup brown sugar, firmly packed or sugar substitute
1 tsp Saveur Cinnamon Blend Baking Spice
1 Tbsp Saveur Pomegranate Fig Balsamic Vinegar
100 g/3.5 oz unsalted butter, chopped
Directions:
Process flour, sugar, coconut, butter, and Cinnamon Blend until mixture resembles fine breadcrumbs. Add egg yolk and enough water until mixture forms a soft dough. Refrigerate covered for 30 mins.
Grease either 6 individual loose flan tins or 1 large pan. Roll pastry between two sheets of baking paper to fit tins. Place in tins; trim excess. Line with baking paper and fill with dried beans or rice. Bake at 180/350 for 15 mins. Carefully remove paper and rice; cook an additional 10 mins or until lightly browned. Cool.
Spoon melted chocolate onto base. Refrigerate until set.
To make filling, stir ingredients over low heat until melted. Simmer on medium heat, whisking constantly for 7 mins or until thickened. Cool slightly; spoon mixture evenly into case. Refrigerate until cold.
Top tarts with whipped cream and decorate with shaved dark chocolate.
TIP: Add banana to pie for a Banoffee experience.
