Featuring our very own Caramel yoghurt, this tart is a dream!
40ml olive oil
6 tbsp cacao
2 tbsp almond meal
120g stoneground flour
Pinch of salt
1 tsp vanilla extract
1 cup coconut sugar
1 cup coconut milk
1 tsp fine salt
350g Raglan Food Co coconut yoghurt – Caramel
1 tbsp flaked sea salt
Mix cacao, almond meal, flour and salt.
Rub in olive oil and vanilla, then slowly add in water – you may not need it all. Combine to create a soft dough. Wrap in baking paper and place in the fridge for 45 minutes.
Roll out between two sheets of baking paper until 3-4mm thick.
Place into a shallow glass dish and shape the edge. Place back into the fridge for a further 20 minutes.
Preheat the oven to 170°C.
Blind bake the base for 15 minutes. (If you don’t have baking beads, you can also use aluminium foil with sugar) Remove baking beads/sugar and bake for a further 5-10 minutes.
Remove from the oven and allow to cool completely.
To make the caramel, take a medium size saucepan and add the sugar, spreading evenly. Heat on a low-medium heat.
As the sugar starts to melt, lower the heat and stir well to avoid burning.
In a separate pan warm the coconut milk.
Slowly add the coconut milk to the caramel and stir well until smooth and golden. Continue to warm until thickened. If you find you start to get lumps, return to a very low heat until smooth. Remove from heat and allow to cool fully.
Once the tart is cool carefully spoon in a layer of the cooled caramel, leaving at least 3-4 tbsp of caramel to decorate. Follow by carefully adding a full layer of caramel coconut yoghurt.
Drizzle with coconut caramel and sprinkle with flaked sea salt.