A simple, gluten free tart with a rich, caramel-date filling, cashew crust, and smooth ganache top layer.
By Tania Cusack
You will be able to make this in no time at all and you don’t need anything too fancy to do it except a blender.
It has a caramel that doesn’t need any cooking over a high heat, no smoke and the possibility of burns, but you really do need a blender. Without a blender you won’t get the very creamy smooth texture of the caramel.
This is a very simple version of a slice I made a couple of months ago. This is far more basic and uses a gluten free rice cookie as the base for the tart shell. That means it is even quicker and easier, but I promise you will love it. This recipe contains dairy but please replace it with coconut butter if you want a dairy free version.
- 200 gm (7.54oz) rice cookies ( or gluten free shortbread biscuits)
- 50- 60 gm melted butter ( 2-3 Tablespoons)
- 250 gm (8.8 ounces) raw cashews (soaked overnight or boiled till soft - 10 minutes)
- 400 gm (14.1 ounces) fresh de seeded Medjool dates
- ¾ cup water- approximately
- ¼ cup maple syrup ( pure) (80ml)
- ½ cup (100 ml ) melted butter
- Vanilla extract -1/2 teaspoon
- 100 gm (3.5 ounces) dark chocolate chopped fine
- 100 ml (3.38 fluid ounces) cream
- Prepare a tart tin or a shallow cake tin with baking paper on the base . Set the oven to 180 C (350 F)
- The cashews can be left to soak overnight. If you don't have this time put them into a pot and simmer till softened about 10 minutes. Drain.
- Crush the biscuits in a food processor. Add 50 ml of melted butter and process. Add more of the butter if the crumbs look very dry ( All biscuits vary)
- Press the crumbs onto the bottom of the cake tin/ pie tin and flatten with the back of a spoon
- Pop this into the pre- heated oven and back for 12-15 minutes or until just starting to brown. Set aside to cool. Refrigerate to set.
- Put the dates with enough water to just cover (3/4 cup) and simmer till puréed, stirring every couple of minutes till broken up and puréed the put the dates into a blender with the cashews, maple syrup, vanilla and melted butter. Start to blend. It will be very thick so add ¼ cup of water and blend again, scrapping down the sides. You will soon have a very smooth caramel tasting purée.
- Put the caramel mix into the shell and smooth over. Refrigerate while you make the chocolate topping
- Put the cream into a jug and heat till just under boiling. Add the chopped chocolate to the cream and stir till thick and smooth.
- Spread over the top of the tart with a palette knife till nice and smooth.
- Decorate with grated chocolate and dates. keep refrigerated.
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.