Description
A simple, gluten free tart with a rich, caramel-date filling, cashew crust, and smooth ganache top layer.
Ingredients
Scale
- 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
- 3/4 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
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.
- Category: Dessert, Baking