These vegan chocolate caramel tarts are literally one of the best things I’ve made. They have a nutty crust, the most amazing and easy to make caramel and dark chocolate to balance it out.
I made them in mini individual tart shells, but you can make one big one in a medium sized tart shell (I would guess 20-24 cm) or you can use a muffin tray and bake them in there. I did use a spring-form tart shell which makes it easier to pop them out. If you don’t have one, make sure to spray the pan well to release the tarts.
The caramel sauce is not my own creation but rather taken from Minimalist Baker. I’ve had bad luck with caramel sauces in the past and this is a fail proof method, delicious and its vegan. If you find my instructions too vague you can follow hers here. You won’t need all the caramel, but it keeps for 2 weeks in the fridge and can be added to just about anything.
I topped it with an 85% dark chocolate – I like going very dark as it balances out the sweetness of the caramel, and then of course a few sprinkles of fleur de sel salt, because is there a better combination than caramel, chocolate and salt?
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.