A slight twist on the usual millionaires shortbread, with this fancy tart to wow any guest for dessert!
I remember when I made this, I was blown away. A lot of the time I struggle with vegan tarts/cheesecake type desserts as it can be hard for them to set in the same way non-vegan desserts too. But this one turned out brilliantly and I know you'll love this recipe. there are a few more steps with this tart than there are with my other desserts, but they aren't too hard and I encourage you to give it a go. If the caramel preparation seems a bit scary, alternatively if you can find vegan caramel ready made then that's great, but it's really fun to try making your own :) and the Carnation recipe is really easy to follow and they make the most delicious caramel. The buttery shortbread base with the thick caramel and creamy chocolate ganache on top, make this a decadent and indulging tart that I promise will impress your family, friends even yourself!
If you love anything with caramel and chocolate......
Check out these recipes for more inspiration!
Recipe
Prep: 20 minutes / 3hrs+ chilling time
Cook: 20 minutes to bake the crust
Serves: 8
NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.
Ingredients
Shortbread crust
200g Plain flour
70g Icing sugar
150g Stork or vegetable fat - check it is vegan
Caramel
250g Caramel - I use this recipe but didn't need all of it, save for other desserts!
Chocolate ganache
225g Dark chocolate chips
225g Full fat Coconut Milk - the cream on top from a can
Method
✿Preheat the oven to 170°C and grease a 9-inch pie tin or round cake tin.
✿Mix the flour and sugar in a mixing bowl with a tiny pinch of salt. Rub the stork into the flour mixture using your fingertips. ✿Keep combining the mixture until it just comes together as a ball of dough but Do not over knead it.
✿Press the dough into the base of the tin and up the sides of the tin and push it out to make one even layer – try using a flat-bottomed glass to make the base flat.
✿Use a fork to prick the dough all over then bake for 20 minutes until very lightly golden on top. Set aside to cool for 15 minutes, but do not remove from the tin.
✿Whilst the dough is cooling make the caramel using this recipe then leave to cool slightly before pouring on top of the shortbread base (inside the tin still).
✿Let the caramel cool down again in the tart shell, and then place tin the fridge to set for about 1 hour.
✿Make the chocolate layer - scoop the cream from the can of coconut milk into microwave safe bowl (save the water for a smoothie or add to pasta/curry dishes) heating for about 1 minute but make sure it doesn't bubble over.
✿Place the chocolate chips in a medium sized bowl, then pour over the coconut cream but don't stir yet. Leave to sit for about 3 minutes to let the coconut cream heat the chocolate.
✿Then use a spatula (not a whisk) to stir the two together to create a smooth mixture.
✿Pour on top of the caramel, leave to cool for 15 minutes then place tin the fridge for 1-2 hours to set completely. If you are short on time you can place it in the freezer for about 1 hour to speed things up a bit.
✿When ready to serve, dip a knife in boiling water then dry and cut into slices - this makes it easier to cut through all of the layers.
✿Best kept in the fridge up to 4 days, if there's any left! Enjoy!
Christina
xx
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