You won't believe this tart is vegan and gluten-free because it's so creamy and luscious.
Foodie Yuki created this recipe.
For the crust
150g (1.5 cups) oat flour (GF certified if needed)
50g (0.5 cups) almond meal
Pinch of salt
2 tbsp agave/ maple syrup
1 tsp almond butter
30g (1.5 tbsp) coconut oil melted
For the filling
1/2 cup vegan dulce de leche
300g coconut cream
250g dark chocolate, finely chopped
2 tbsp maple syrup
For the dulce de leche
500 ml (2cups) full fat soy milk
1.5 tbsp coconut cream
100g (1/2 cup) granulated sugar
1/4 tsp baking soda
Pinch of salt
1/2 tsp vanilla bean paste, optional
Instructions
Dulce de leche
In a medium heavy-bottom saucepan with high sides, heat the milk on medium heat. Add the sugar when it's warm and mixes.
Add the baking soda and stir to dissolve.
When it starts to boil, lower the heat but keep it simmering.
Let the mixture reduce, stirring frequently for about 1 hour.
When it starts to thicken and gets dark, remove it from heat. Stir in vanilla and salt and let cool down over a large bowl with ice water, stirring from time to time.
Whisk and transfer to a jar. Keep refrigerated
Crust
Preheat oven to 175C degrees.
Blend all the ingredients in a food processor until the dough resembles wet sand. Press it on the bottom and sides of the tart tin.
Bake for 10 minutes until the edges are golden brown. Let cool down.
Filling
Spread vegan dulce de leche on the bottom of the tart. Place in the fridge to set whilst making the chocolate filling.
Place chopped chocolate in a medium bowl.
Heat coconut cream over medium-high heat and when it's hot pour over chopped chocolate.
Add maple syrup and stir to combine.
Let cool down a little then pour over the dulce de leche layer.
Set in the fridge for at least 3 hours.
