Salted Caramel Tart

Rating Dong

Salted Caramel Tart

For the base :

– 1 cup plain sweet biscuits/crackers
– 4 tbsp vegan butter, melted

For the caramel :

– 1 cup brown sugar
– 1/2 cup vegan butter
– 1/3 cup coconut cream
– 1 1/2 tsp salt
– 1/4 any vegan milk
– 1 tbsp corn starch

For the chocolate Ganache Topping :

– 150 g chopped dark chocolate
– 1/3 cup coconut cream

How to process :

– Roughly break up biscuits with a ziplock bag and rolling pin.
– You can use food processor.
– Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain.
– Pour into tin, then press firmly into base and sides — use something flat.
– Bake at 160 degree celcius for 10 minutes. Set aside.
– Put all the caramel ingredients into a sauce pan, stir in medium heat until thickened. Let it cool.
– Pour chilled caramel sauce into the base.
– Refrigerate for at least 1 hour.
– Place cream and chocolate in a heat proof bowl.
– Microwave in 2 x 30 second bursts, stirring in between, until smooth.
– Set aside for 10 minutes to thicken slightly.
– Pour chocolate ganache over the base, refrigerate for 1 1/2 hour to allow chocolate to set.
– Then remove and bring to room temperature before slicing to serve.
– Handle carefully when sliding the tart off the base

Resep ini dibuat oleh Octavia Permatasari, seorang mahasiswi kedokteran gigi Universitas Trisakti.