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Four “C” Tart With Gluten Free Crust

 

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Four "C" Tart With Gluten Free Crust
 

 

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Recipe

Four “C” Tart With Gluten Free Crust

Combining the exotic flavors of Curry, Caramel, Coconut and Chocolate, this tart is a twist on the classic pairing of chocolate and caramel. It is a great make-ahead dessert as the caramel requires chilling overnight. Store refrigerated; remove from refrigerator about 10 minutes before serving for full expression of the flavors and textures.

Times

  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min

Servings

12-16 Servings

Ingredients

    For the crust:

    • 3 heaping cups sweetened coconut flakes
    • 4 tbsp (1/2 stick) good quality non-dairy margarine (I like Earth Balance), melted
    • 1 egg white

    For the caramel

    • 2 cups sugar
    • 1/2 cup water
    • Scant 1/4 cup light corn syrup or honey
    • 1/2 tsp salt
    • 3 tsp curry powder
    • 4 tbsp (1/2 stick) good quality non-dairy margarine (I like Earth Balance), cut into cubes
    • 1 tsp pure vanilla extract
    • ½ cup coconut milk (not light)

    For the chocolate ganache:

    • 1 cup coconut milk (not light)
    • 9 oz good quality bittersweet chocolate, chopped
    • Sea salt for sprinkling

    Directions

    Make the crust:  Preheat oven to 325 degrees.  Generously spray with cooking spray an 11” tart pan with removable bottom.  Set aside.

    In a mixing bowl, combine the coconut, melted margarine and egg white and mix until the coconut is well coated.  Press evenly into the prepared tart pan, starting around the sides (make sure they are not too thick) and working your way towards the center of the pan.  Bake for 10 to 12 minutes or until the coconut is deep golden brown on the bottom and the top edge.  Cool.

    Make the caramel:  In a heavy saucepan, combine the sugar, water, corn syrup or honey and salt.  Gently stir the mixture until all the sugar has been moistened.  Bring to a boil over high heat and allow to cook undisturbed approximately 8 to 10 minutes, until the bubbling slows and the mixture is a deep golden amber (do not leave the sugar mixture unattended and watch carefully as it can burn quickly).  Using a large whisk, add the curry powder and margarine and gently whisk until well incorporated.  Be careful during this step as the mixture will bubble and steam vigorously!  Add the vanilla extract and slowly pour in the coconut milk while continuously whisking until the caramel is well blended.  Pour into the prepared tart shell and refrigerate overnight.

    Make the ganache:  Place the chopped chocolate in a large bowl.  In a small saucepan, bring the coconut milk just to a boil, then immediately pour over the chocolate.  Allow the chocolate to soften for about a minute, then whisk until the chocolate is completely melted and the mixture is smooth.  Pour the ganache over the caramel layer, smooth the top and sprinkle with sea salt.  Return to the refrigerator until the ganache is set.

    Note: The coconut crust can become sticky from the caramel, so plan to serve the tart on the removable bottom.  Use a sharp, heavy knife dipped in hot water to help cut clean slices.

     

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    About Rachelle Ferneau

    avatar

    Rachelle Ferneau is pastry chef, chocolatier and owner of Dear Coco Chocolate which specializes in globally-inspired, premium artisan dark chocolate truffles and toffee chocolate bars designed to transport you around the world through chocolate. Dear Coco chocolates are all natural, vegan/beegan, dairy free, gluten free, certified kosher pareve and 100% handcrafted in small batches without corn syrup, trans fats or preservatives. Please visit www.DearCoco.com for more information and to be in touch with Rachelle leave a comment here.

     

    comments

     

    3 Responses to Four “C” Tart With Gluten Free Crust

    1. avatar says: shulamuna

      Thank you for this gluten free dessert! Every week we have a GF guest for dessert and I welcome being able to give him variety. All the best!

    2. avatar says: Bracha

      I made this tonight barbecue it looked so good. It was very rich and easy on my stomach. I like the fact it was dairy free too.

    3. avatar says: Bina

      I made your pie and thought it was delicious, but my kids didn’t care for the curry, what do you recommend I substitute for it?

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