Indulge in salty and sweet. The caramel and chocolate in this tart are a unique match for the round flavors of a Nero d’Avola from the Wines of Sicilia DOC.
- 7 oz hazelnuts
- 6 dates, pitted
- 1/2 teaspoon sea salt
- 1 teaspoon coconut oil
Salted Caramel Layer:
- 1/3 cup tahini
- 1/4 cup maple syrup
- 1 1/2 teaspoons sea salt
- 2 tablespoons cacao butter, chopped
- 1/2 can coconut milk
- 5 oz good quality dark chocolate, chopped
- 1/4 teaspoon sea salt
Pre-heat the oven to 300 degrees F. Blend the crust ingredients, except the coconut oil, until the mixture is crumbly and sticks together slightly when pinched.
Grease an 8-inch loose-bottomed tart case with the coconut oil – make sure you get the oil over every part of it, and then pour the mixture in. Press it down into the tart case, then transfer to the oven. Cook for 15-20 minutes until it darkens slightly.
Take the crust out of the oven, let it sit for a few minutes and then carefully remove it from the case. Set aside and let it cool on a wire rack for 20 minutes.
To make the salted caramel layer, fill a saucepan halfway with boiling water and put it on a low to medium heat. Place a glass bowl over the top and the cacao butter inside the bowl. Heat until the butter is completely melted.
Pour the tahini and maple syrup into the cacao butter. Add the salt, mix until smooth and then pour it over the crust. Transfer to the fridge for 1 hour.
Start on the chocolate in the same way by filling a saucepan halfway with boiling water, place a glass bowl on top and then add the chocolate to the bowl. Slowly melt it into a liquid on a low to medium heat.
To finish the chocolate, heat the coconut cream in a saucepan until warm. Pour the coconut cream into the melted chocolate and add the salt. Stir well, then pour over the tart. Cover and place back in the fridge to chill for another hour.
Top the tart with the nuts and serve. Makes 12 servings.