serves
8
prep
30 minutes
cook
5 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
5
minutes
difficulty
Mid
level
Stream free On Demand
Episode 8
episode • Loving Gluten Free • cooking • 25m
G
episode • Loving Gluten Free • cooking • 25m
G
Ingredients
Crust
- 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
Caramel
- 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
Chocolate
- 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
Chilling time: 30 minutes
Freezing time: 3-4 hours
Instructions
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 on SBS and SBS On Demand.
Cook's Notes
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.
Stream free On Demand
Episode 8
