Easy chocolate caramel tart recipe

Vegan, gluten-free, wheat-free, quick & easy.

A luxurious tart filled with coconut caramel sauce, a chocolate ganache with coconut cream whip and fresh berries.

The perfect summers treat to be enjoyed in the sun with a cold glass of lemonade (or in my case, an Iced Latte).

I used my favourite caramel sauce from Natures Charm, which is the coconut caramel sauce.

 If you would like to make your own quick & easy homemade caramel sauce…click here for the recipe!

I made a simple rich, creamy and silky smooth chocolate ganache to fill up the tart. It can be made with only a handful of ingredients and tastes divine! A real treat.

This tart would be perfect for a garden party, special occasion or to satisfy your sweet tooth.

You could swap out the strawberries and add freshly chopped bananas to make this into a banoffee pie- yum! 

Preparation- 5 minutes

Cooking time- 8-10 minutes

Setting time- Overnight

Serves- 8 

Level- Easy

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Ingredients

-1 Jus-Rol puff pastry roll 

-Salted caramel sauce (Get my recipe here)

-1 can of coconut cream (cream only)

-500g of dairy-free dark chocolate

-2 tablespoons of almond butter

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Step 1- Pre-heat your oven to 180 degrees c.

Step 2- Unfold the puff pastry into a rectangular baking tin, I use a 21 x 15 cm.

Make sure it lines the base and sides of the tin.

Step 3- Lightly brush over some vegan margerine, and prick with a fork.

Pop into the oven and bake until golden in colour, then remove from the oven. This will take around 8-10 minutes.

Step 4- Place the chocolate into a heatproof bowl.

Step 5- Add the coconut cream into a small saucepan on the hob and heat until gently simmering.

Step 6- Carefully pour the warm coconut cream over the chocolate and add in the 2 tablespoons of almond butter.

Allow to sit for a few minutes then stir until silky smooth.

Step 7- Spread a generous layer of caramel onto the pastry (as seen in the photo below), then pour in the chocolate ganache until 3/4 full.

Level with a spoon or spatula and pop into the fridge overnight to set.

I decorated my tart with some homemade coconut whip, fresh strawberries, and an extra drizzle of caramel sauce!

You could even add on some grated chocolate or a dusting of cocoa/cacao powder!

Best served fresh, day of making.

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Holly Jade