Vegan “TWIX” Tart!

NGREDIENTS

FOR THE SHORTCRUST BASE

  • 230 g white spelt flour or plain white flour*
  • 110 g vegan spread or margarine
  • 3 tbsp maple syrup

FOR THE CARAMEL LAYER

  • 100 g / 1/2 cup coconut sugar
  • 180 ml / 3/4 cup coconut creamyou can use the skimmed cream from a can of chilled coconut – reserve a tablespoon for the ganache recipe below
  • 1 tbsp coconut oil

FOR THE CHOCOLATE GANACHE

  • 150 g dark chocolate
  • 1 tbsp coconut cream

INSTRUCTIONS

TO MAKE THE SHORTBREAD BASE

  1. Preheat oven to 180C / 350F. Use a pastry brush to brush a little oil onto a rectangular tart tin (or a 9″ round tin).
  2. In a food processor, mix all the ingredients together until the dough starts to ball. If it’s too dry, add a tiny drop of water.
  3. Sprinkle a surface with flour and roll the dough out, a little longer than the tin. It should be about 3/4 cm thick. Wrap the dough around the rolling pinthen gently place over the tin, pressing in the sides.
  4. Trim off the excess edges.
  5. Prick the base with a fork and place some baking parchment on top, filling it with ceramic beans. This is to stop the dough from rising and keeps it nice and flat as it bakes.
  6. Bake for approximately 20 minutes until golden brown.
  7. Leave to cool whilst you prepare the rest.

TO MAKE THE CARAMEL

  1. Add all the ingredients to a large saucepan and bring to a boil. Whisk and lower to a medium heat. Keep whisking until it’s thick and beginning to turn firm (about 10 minutes)
  2. Pour the caramel layer onto the shortbread base and smooth with a spatula.
  3. Refrigerate to set, whilst you make the chocolate ganache.

TO MAKE THE CHOCOLATE GANACHE

  1. Simply melt the ingredients together over a double boiler. Whisk until thick and glossy.
  2. Remove from the heat and allow to cool slightly before spreading over the caramel layer.
  3. Leave the tart to set in the refrigerator for about 15 minutes before serving. Enjoy!

RECIPE NOTES

*Want to make it gluten-free / grain-free / paleo-friendly? Swap the tart crust recipe for this one, using coconut flour and almond flour (obviously not suitable for nut allergies)

http://wallflowerkitchen.com

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