This recipe has been ready for a little while and I did want to get it out a little earlier being Christmas and all, but you know, you can’t control when a bug flies into your filling and gets whipped up 😳 or when it gets too gloomy for photographing or when you do finally photograph it, you’re just not happy with how the photos turn out and you know a redo is coming. Annnyway day 4 or 5 and finally it’s here, and guys, I love love LOVE this tart. I hope you do too.
SO the elements that make up this Salted Caramel Tart:
- an easy to make almond and oat shell
- the creamiest and most delicious salted caramel filling EVER
As well as being vegan it is:
- gluten free if you can have oats or find gluten free oats
- 10 ingredients
- simple to make with only two elements to put together
Let’s get creating!
Some notes to help create the perfect tart:
The Tart Shell:
The easiest way to create the tart shell is to tip about half of the dough into the tart pan first and start pressing it up against the sides forming the edges. Add more as you need it, finishing with the bottom of the tart shell last.
If you find yourself with not enough dough for the base, this means the edges are too thick. You can fix this easily by pressing down some of the dough from the edges onto the base. When the shell is done, I like to use a small spoon to run along the base to make sure it’s even.
Make sure when pressing the mixture into the pan that it isn’t too thick around the edges especially the corners. When it’s ready to eat, you want to be able to take a spoonful without it being too thick to get through or making a loud clunk on the plate.
When cooking the filling, you want to end up with a really thick custard consistency. If it’s not thick it won’t set firm enough to cut into perfect slices.
You’ll see in the recipe that after the custard filling is cooked, I pour this into a bowl and refrigerate it for an hour. This sets it slightly so I can create that wavy effect on top when adding the filling to the tart shell. If you’re not too fussed about that, you could probably just skip that step and when the custard is cooked, pour it directly into the tart shell, cover with cling wrap to prevent the skin from forming, and refrigerate for 3 hours to set.
Now, don’t be overwhelmed with the instructions for the salted caramel filling! I know it looks long, but I promise it’s easy. I just make sure to put as much detail to help. It’s really just making a caramel sauce then adding 3 more ingredients to make it a custard. See, easy!
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).
I hope you all have a Merry Christmas ☺️Print
An easy to make almond oat shell with the creamiest and most delicious salted caramel filling! Gluten free if you can have oats or find gluten free oats and 10 ingredients.
- 2 cups almond meal
- 3/4 cup rolled oats, blended into a flour
- 1/4 cup unrefined coconut oil, melted and at room temperature
- 2 tbsp rice malt syrup (make sure it’s labeled gluten free if needed)
- 1/2 tsp vanilla extract
Salted Caramel Filling:
- 6 1/2 tbsp coconut sugar
- 2 cups canned full fat coconut milk
- 3/4 tsp salt
- 5 1/2 tbsp cornflour*
- 1 3/4 cup unsweetened almond milk
- 1 1/2 tsp vanilla extract
- Mix together the almond meal and oat flour into a large bowl. Add coconut oil, rice malt syrup and vanilla extract and mix until it’s all combined and forms a dough. The mixture should stick together when pressed but isn’t sticky. Add a tiny splash of almond milk if needed.
- Preheat the oven to 180°C (356°F). Press the dough into a non stick 25cm tart pan with a removable bottom (see tart shell notes above). Place the tart pan on a baking tray, this makes it easier to get the tart shell out when it’s hot. Bake for 10 to 12 minutes or until lightly golden. Set aside to cool completely.
Salted Caramel Filling:
- To make the caramel sauce, combine the coconut sugar, one cup of coconut milk and salt into a medium saucepan on high heat. Stirring occasionally, bring to a boil being careful it doesn’t spill over, then turn down the heat to a high simmer. Continue to cook until it becomes darker in colour and slightly thicker. For me, it takes between 15 to 18 minutes.
- Take the caramel off the heat and whisk in the cornflour until smooth. Whisk in the remaining one cup of coconut milk, almond milk and vanilla extract.
- Place the pot on medium to high heat. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then throughout). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency. Mine takes about 5 to 8 minutes.
- Tap the bottom of the pot on a bench to burst any bubbles that may have formed before pouring the custard into a large heat proof bowl. Cover with cling wrap making sure it’s directly touching the surface of the filling, trying to avoid any air bubbles. This prevents a skin from forming. Let cool for 15 minutes before refrigerating for one hour.
- Whisk the filling until smooth again. It may be still slightly warm. Again tap the bottom of the bowl on a bench to burst any air bubbles before adding the filling into the tart shell. I like to use a spoon to create a wavy pattern on top. Refrigerate for a minimum of 2 hours or until set. Remove the tart from the pan and sprinkle with flaked sea salt just before serving. I had mine with whipped coconut cream, caramel sauce and mini gingerbread men.
*Here in Australia, cornflour is the same as cornstarch. I know it can be called different names in other areas of the world, but you want the flour that is for thickening purposes and is white (not yellow).
Keywords: salted caramel tart, vegan caramel tart