Coconut Caramel Tart

I’m back by popular demand with another Paleo dessert. Ha! who am I kidding I’ve never been in demand, but it is nice to be back with a paleo version of a classic Dessert, Caramel Tart.

Caramel Tart

Again I’ve not taken photo’s because that would be too smart so please enjoy the few I did take. Just a heads up the next post will be the same. I’d forget my head if it wasn’t screwed on!

Anyway enough about me, I made this tart for a birthday party we went to so we could enjoy the festivities too.  Even though it’s not perfect it’s really simple to make so make sure you give it a go. The first step is to make the pie crust, my beautiful wife came through with the goods again and found me a coconut flour pie crust recipe. (wink wink Mrs R here is a use for it!) So to make it combine the coconut oil, eggs, salt and honey. Add the coconut flour to form a dough then press the mix into a 9″ tart tin. Spike it all over with a fork and stick it in the oven at 200 C / 400 F for 8 to 10 mins. Keep an eye on it towards the end and make sure the tops don’t burn. Allow it to cool completely in the tin. This can be made a couple of days in advance and will keep in an airtight container till your ready to use it.

To make the caramel I use my trusty 50:50 honey, maple syrup and boil that up with a can of coconut cream. Allow it to bubble away for 15 – 20 mins to thicken. Take it off the heat and allow it to cool to warm.  As the caramel cools bloom a sachet of gelatin (10g) in a 1/4 cup of cold water. When the caramel has cooled a little add in the gelatin (it still needs to be hot enough to melt the gelatin). Whisk it through to make sure it is fully dissolved into the caramel, as you can see from the photo I didn’t whisk mine enough and the gelatin separated a little (the dark bit at the bottom). Pour it into the cooled pie crust and place it in the fridge overnight to set.

Caramel Tart

The final step is to make the coconut whipped cream. Place a can of coconut cream in the fridge overnight to firm up (truth is I keep them in the fridge all the time so there always ready to go!). When you open the can the cream will be sitting on top (Don’t shake it!) spoon out the cream into your mixing bowl till you find the water in the bottom. Drain the water off into a glass and have yourself a drink! you deserve it! scrape out the rest of the cream out of the can. With the whip attachment on your mixer whip the cream till it is thick and fluffy.

Take the tart out of the fridge and scoop the cream on top and spread it out to the edges. Keep the tart in the fridge until your ready to serve to keep the cream firm.

That’s it, it is a bit of a lengthy process but the 3 elements on their own are pretty easy. The taste is not overpoweringly coconutty or sweet  and I’m sure if you were to feed it to the non paleo they would not be complaining!

Caramel Tart

As always

Thanks for Readin’

Caramel Tart

Coconut Pie Crust

Ingredients

1/2 cup Coconut Oil
2 Eggs
1/4 tsp Salt
2 Tbs Honey
3/4 cup Coconut Flour

Method

In a bowl beat the coconut oil, eggs, salt and honey.
Add the coconut flour and mix till it forms a dough.
Take the dough and press evenly into the pan paying attention to the corners ( you don’t want it to thick).

Caramel

Ingredients

1/2 cup Honey
1/2 cup Maple Syrup
400ml can Coconut Cream
1 sachet Gelatin (10g)

Method

Add the honey and the maple syrup to a pot and bring to the boil over a low – medium heat.
Once boiling add the coconut cream and allow it to simmer for 15 – 20 mins.
Take the pot off the heat and allow to cool slightly (10 mins)
While the caramel is cooling bloom the gelatin.
To bloom gelatin sprinkle the sachet over 1/4 cup of cold water to absorb the water and swell.
Add the gelatin to the caramel and whisk thoroughly.
Pour into the pie shell and place into the fridge to set. 6 – 8 hours overnight is best.

Coconut Whipped Cream

Ingredients

400ml coconut cream

Method

Place can in the fridge overnight to firm up.
Open the can and skim the cream into a mixing bowl. Drain the water off when you get to it.
Whip the cream in the mixer on high until it becomes thick and fluffy.
Take the tart out of the fridge and cover with the cream.
Leave in the fridge till your ready to serve.

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