SALTED CARAMEL & RASPBERRY TART 🥧

SALTED CARAMEL & RASPBERRY TART 🥧

 

SALTED CARAMEL & RASPBERRY TART 🥧

My sister isn’t a big sweet tooth. However she demolished this tart overnight upon p-eyeing it up in the fridge. Talk about mindful eating hey, we all need to start putting that into practice 😂❤️



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

TART BASE

  • 220g oat flour
  • 70g agave or date syrup
  • 70g coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

FILLING

  • 1 can coconut cream (400ml) (just the white thick cream) + 100g additional coconut cream
  • 35g coconut sugar
  • 2 tbsp Tapioca flour (or corn starch)
  • 2 tbsp water

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TOPPING

  • 80g raspberries
  • 2 tbsp agave syrup

      METHOD

      • Starting with the filling, mix the coconut cream with coconut sugar on low heat until it starts bubbling, and remove off heat
      • Next stir 2 tbsp of water into the tapioca flour, forming a paste
      • Pour the tapioca paste into the filling mixture, stir and set aside
      • For the raspberry compote, mix 2 tbsp of agave syrup with the raspberries on low-medium heat until soft
      • Crush the raspberries with a fork until no clumps remain, and allow to cool
      • Once cool, leave the compote in the fridge for ~ 30 minutes to thicken
      • For the tart, melt the coconut oil and mix tart base ingredients until dough forms
      • Press dough into a round tray ensuring it is evenly spread
      • Pour coconut filling into the tart
      • Use a small spoon to pour the compote on the coconut filling in a swirling pattern (this might be easier with a piping bag)
      • Use a tooth pick in circular motion to make swirls through the raspberry compote
      • Leave tart in the fridge for 2 hours to thicken up
      • Slice and serve with remaining raspberry compote
      • Just a couple more weeks until the launch of my website. Can’t wait to get this all up there 🙌🏽🙌🏽


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