Description
A simple, gluten-free tart featuring a rich, creamy caramel-date filling, a cashew crust, and a smooth chocolate ganache top layer.
Ingredients
Units
Scale
- 200 gm (7.54 oz) rice cookies or gluten-free shortbread biscuits
- 50-60 gm (2-3 tablespoons) melted butter
- 250 gm (8.8 oz) raw cashews, soaked overnight or boiled till soft (10 minutes)
- 400 gm (14 oz) pitted dates
- 1/2 cup (125 ml) coconut cream
- 1/4 cup (60 ml) maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 200 gm (7 oz) dark chocolate, chopped
- 1/4 cup (60 ml) heavy cream or coconut cream for dairy-free
Instructions
- 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.
Notes
For a dairy-free version, replace heavy cream with coconut cream. The tart can be stored in the refrigerator for up to 5 days. Ensure the cashews are thoroughly soaked or boiled to achieve a smooth caramel texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 150
- Fat: 25
- Carbohydrates: 50
- Fiber: 4
- Protein: 6
- Cholesterol: 10