Salted Caramel Tarts
This flavour combination has to be one of the best…a little salty, a little sweet. YUM! These gluten free salted caramel chocolate tarts are a rich and decadent dessert and perfect for special occasions.
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.
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.