White Chocolate Tart Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 40 mins
Ingredients
CRUST
1 cup quinoa flakes
1 cup almond flour
1/4 cup coconut oil unrefined
½ cup raw almonds roughly grind
1/4 cup Maple syrup
Pinch of Himalayan pink salt
2 tsp pure vanilla extract
CARAMEL LAYER
1 cup Medjool dates pitted & soaked 15min and rinsed
½ cup plant almond milk
2 tbsp tahini
¼ cup almond butter unsweetened
Pinch of Himalayan pink salt
1 tsp caramel extract
Blend all in a blender until smooth.
WHITE CHOCOLATE LAYER
100 gr raw cacao butter approx. 3/4 cup before melted
¼ cup raw coconut oil
½ cup of powdered Erythritol sifted
½ cup fat coconut cream
½ tsp pure vanilla extract
50 gr dark chocolate for the drizzle, I use 95% Lindt, but even 75% is fine
Instructions
1In a bowl, mix all the ingredients.
2Line your pan circle cut out for parchment paper. It helps if you brush the bottom of your pan with oil first.
3Preheat the oven to 420F, 210C.
4Form a bowl from the mixture and place it in the middle of your pan.
5Start pressing down with your fingers, until you reach the edges.
6Cover with plastic warp, take the glass and start pressing down until to crust reaches almost the edge of the form and the bottom is totally flat.
7Remove the plastic circle and work your fingers around to smooth the sides.
8Pears few holes with a toothpick in the centre and apply beans or pie weights covering the whole surface.
9Bake for 10 to 15 minutes, until golden brown.
10Set aside to let it cool down and remove the beans.
11When ready, pour the caramel in the middle and spread with spatula all the way to the edges.
12Cover with plastic and place into the refrigerator over night, or if you are hurry, into the freezer for 30min.
13When ready, carefully smooth the surface with flat object, while leaving the plastic on. You can use another round cake pan or pot, little but smaller than the tart.
14Carefully peal of the plastic and slowly pour the white chocolate cream on top of the caramel, starting from the middle.
15Make sure you do not spill over the edges so be very careful.
16Gently shake the tart side to side for the chocolate to settle and place it into a refrigerator for 30 min to hour to harden.
17In the meantime, add the remaining ½ cup of coconut cream to the leftover white chocolate and whisk by using electric mixer until you get fluffy and creamy texture.
18Fill your piping bag and place into a refrigerator.
19Melt the dark chocolate above the steam and drizzle with sauce spoon with spout or pipe bag. Just wait for the chocolate to cool down so you do not burn your hand.
20Drizzle the tart with the dark chocolate and start piping little swirls around the edge.
21Place back into a refrigerator for another 30min.
22Before serving, you can sprinkle with dark chocolate shavings around the edge.
23WHITE CHOCOLATE LAYER
24In a double boiler, melt the cacao butter above the steam and add coconut oil. Make sure you keep the temperature on low.
25Add Erythritol while whisking until completely smooth.
26Gradually add 1/2 cup coconut cream and keep whisking until smooth.
27Save the remaining ½ cup of coconut cream in the refrigerator for later.
28Take it of the heat, change the water to ice cold with few ice cubes and whisk until the mixture thickens.
