Substituting a biscuit crumb for a macadamia and date one gives a nutty crust base for the rich caramel and chocolate layers.
- 150 g (1 cup) raw cashews
- 140 g (1 cup) macadamias
- 90 g (½ cup) buckinis (activated buckwheat)
- 80 g (1 cup) desiccated coconut
- 60 ml (¼ cup) rice malt syrup
- 10 Medjool dates, pitted
- 225 g (1½ cups) Medjool dates, pitted
- 60 ml (¼ cup) melted coconut oil
- 120 g (½ cup) almond butter
- 125 ml (½ cup) rice malt syrup
- 1 tsp vanilla powder
- pinch pink Himalayan salt
- 120 g cacao butter, chopped
- 55 g (½ cup) cacao powder
- 80 ml (⅓ cup) maple syrup
- 1 tsp vanilla extract
- ¼ tsp Himalayan salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 minutes
Freezing time: 3-4 hours
1. For the crust, grease and line a 22 cm springform cake tin with baking paper. Place the cashews and macadamias in a food processor and blitz into small pieces. Add the remaining ingredients and process until the mixture comes together. Press evenly over the base of the lined tin and refrigerate while you make the caramel.
2. For the caramel, process all the ingredients in a food processor until completely smooth. You may need to add a few drops of water to loosen up the mixture and ensure that it achieves a smooth, creamy consistency. Spread the caramel over the crust and place in the freezer while you make the chocolate topping.
3. For the chocolate topping, bring a saucepan of water to the boil, then reduce to a simmer. Place the cacao butter in a heatproof bowl and place over the simmering water. Stir with a whisk or spatula until melted. Check the temperature with a thermometer to ensure the temperature does not rise over 48°C. If the butter has not yet melted and the temperature is rising close to 50°C, remove the bowl from the heat and let the butter melt independently. Once melted, add the cacao powder, maple syrup and vanilla extract and whisk until smooth. Pour the chocolate topping over the caramel, then sprinkle evenly with the salt. Freeze the tart for 3-4 hours or until firm.
4. To serve, remove the tart from the freezer and stand at room temperature for 30 minutes before slicing.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.