Salted Caramel Tarts

Pastry

• 3/4 cup gluten free flour
• 1/4 cup almond meal
• 1/8 tsp sea salt
• 1/2 tsp ground cinnamon
• 25 g coconut oil
• 2 Tbsp Pureharvest Organic Rice Syrup,
• 1 Tbsp Pureharvest Organic Almond,

Salted caramel

• 1 cup medjool dates
• 1 Tbsp coconut oil
• 50 ml Pureharvest Organic Almond,
• 1 tsp vanilla extract
• 2 Tbsp Pureharvest Organic Rice Syrup,
• 1/2 tsp sea salt

Chocolate layer

• 75 g coconut oil
• 50 g Pureharvest Organic Rice Syrup,
• 30 g cacao
• 1 Tbsp

For the tart cases: Preheat oven to 180ºC. Lightly oil 4 x 10cm tart moulds (ones with a remove-able base work well here).

Mix the dry ingredients together in a medium/large bowl until well combined. Break the coconut oil into small pieces and use your fingertips to rub it into the dry ingredients until combined.
Gently heat the Rice Malt Syrup and Almond Quench in a pan until it combines and then pour over the dry ingredients and stir to combine. Place the mixture into the tart cases and use your fingers to press it down until it is evenly lining each mould.
Prick the base of the tarts with a fork a couple of times before baking in the oven for 12-15 minutes or until golden brown. When ready, remove from oven and leave to cool completely.

For salted caramel: place all the ingredients into a food processor and blend until a smooth caramel paste forms. Spoon the caramel mixture into the cooled tart cases. Place in the freezer to set while you prepare the chocolate top.

For the chocolate: in a bowl mix together the melted coconut oil, rice malt syrup and cacao. Using a whisk make sure there are no lumps of cacao. Pour a thin layer of the chocolate on top of the caramel. Allow to cool and harden at room temperature. Store the tarts in the fridge. They will keep for 3-4 days in the fridge.