With Valentine’s Day on the horizon, I thought I would create a special dessert for my sweetie. It had to be more than decadent. I wanted it to be lavish so he would know how much I loved him. That, and I wanted to enjoy an amazing treat with him. Eying my new tart pan, I decided that a layered tart would be perfect. The indulgent delight I made has several steps, one of which requires advanced preparation, so I am sharing with you a week early to give you time.
My final creation is an amalgamation of several recipes. One of the recipes was not vegan, but it only required a butter substitution. And, although the crust is baked, it didn’t have to be adjusted for high altitude due to its lack of leaveners. So, I brought together a chocolate crust filled with a layer of carmel-like goodness and topped with rich ganache. The combined result is similar to a gooey chocolate bar with a crust. Yes, happy Valentine’s Day to me, too!
Chocolate Caramel Cream Valentine’s Day Tart, with a nod to Rodelle Kitchen, Vegan Richa, and Deborah Durrant
1 cup old-fashioned oats
1/3 cup all purpose flour
1/3 cup dark brown sugar
2 TBS dutch process cocoa powder
1 tsp vanilla extract
1/2 tsp fine sea salt
6 TBS cold vegan Flora Butter
3/4 cup pitted medjool dates (8-9 dates)
1 TBS almond butter
1 TBS agave syrup
1.5 TBS coconut oil
1/3 cup unsweetened almond milk
1/8-1/4 tsp fine sea salt, to taste
1 cup raw cashews
1/4 cup unsweetened almond milk
1/2 cup maple syrup
1/2 cup raw cacao powder
1.75 tsp vanilla extract
Pinch sea salt
1/4 cup melted cocoa butter, allowed to cool but not harden
Advance prep: Soak 1 cup raw cashews for the ganache in cold water for at least 2 hours or overnight in the fridge.
Chocolate Crust: Preheat the oven to 350 F. Line the bottom of a 9” diameter removable-bottom tart pan with parchment paper, and lightly spray with oil. (This size is best. I used my new rectangular pan but had leftovers that I put in a small pan). Using a food processor, combine oats, flour, brown sugar, dutch process cocoa powder, 1 tsp vanilla extract, 1/2 tsp salt, and vegan butter. Pulse until mixture resembles wet sand. Firmly press mixture into the bottom and up the sides of the pan. Pressing down with the flat bottom of a measuring cup makes this easier. Bake for 12-15 minutes until the crust is firm. Cool the pan on a wire rack before filling the tart.
Caramel Cream: Soak the dates in hot water for 15 minutes. Drain the dates. Add drained dates to a food processor, along with almond butter, agave syrup, coconut oil, 1/3 cup almond milk, and 1/8 tsp salt. Process into a smooth puree. Taste and adjust for salt, the amount dependent on the salt content of your almond butter. Spread a thin, even layer of this caramel cream on the cooled, baked crust.
Chocolate Ganache: Drain soaked cashews and rinse under cold water. To a food processor, add drained cashews, 1/4 cup almond milk, maple syrup, raw cacao powder, 1.75 tsp vanilla extract, and pinch salt. Process for 1 minute. With the food processor running, slowly pour in the melted cocoa butter. Process until the ganache is smooth and glossy; this may take up to 5 minutes. Pour the ganache on top of the caramel layer in the crust. Smooth out with a spatula. Place in the fridge to set. After 15 minutes, remove the tart pan from the fridge and remove the tart from the pan. Peel the parchment paper off of the bottom and place on a serving plate.
Until next time, happy baking!