White Chocolate Tart with Caramel, Nutty Crust, and Dark Chocolate Drizzle is a luscious, yet nutritious dessert. Not to mention, it is easier to make than you think. Give it a try and your family will thank you!
This was the first time I made white chocolate dessert and I must say, it turned out wonderful. Although I still need to work on the decorating technique, since I had little trouble with it! As I mentioned In the notes, the chocolate melts quite quickly in the piping bag from the heat of the hands.
However, you can skip that part, or add the swirls while serving, that is really up to you. Also, there is a caramel drizzle as well, that I didn’t mention in the recipe, because it is already too long. That one I made with three pitted dates, 1/4 cup of almond milk and 1/4 cup of maple syrup. First blend in the blender and after bring into boil in a pot. Simmer for 5 minutes and let it cool while stirring until it thickens. You may also add CARAMEL FLAVOURING and pinch of pink salt if you like.
It is absolutely delicious and refined sugar free, just like the rest of the White Chocolate Tart. As you may know, all my desserts are highly nutritious and guilt free and this one is no different. Just don’t eat the whole tart all at once, besides, you will be satisfied after one piece anyway, I guarantee you! It is also my daughter approved, who is my toughest critic.
However, if you are a beginner, then maybe you would like to try something easier, such as SUPERFOOD EASTER TARTS. Although, I have few different tart recipes on my DESSERTS page, so you are welcome to see what would works best for you.
I truly hope you will try to make this delicious yet easy dessert and feel free to contact if you are not sure about anything. I always love to answer your questions and hear suggestions as well. Thank you for visiting and have wonderful week.
WHITE CHOCOLATE TART
- 1 Fluted tart pan (9inch with removable bottom), plastic wrap, parchment paper, brush ,½ cup beans or pie weights. piping bag, double boiler.
- 1 cup quinoa flakes
- 1 cup almond flour
- 1/4 cup coconut oil unrefined
- ½ cup raw almonds roughly grind
- 1/4 cup Maple syrup
- Pinch of Himalayan pink salt
- 2 tsp pure vanilla extract
- CARAMEL LAYER
- 1 cup Medjool dates pitted & soaked 15min and rinsed
- ½ cup plant almond milk
- 2 tbsp tahini
- ¼ cup almond butter unsweetened
- Pinch of Himalayan pink salt
- 1 tsp caramel extract
- Blend all in a blender until smooth.
- WHITE CHOCOLATE LAYER
- 100 gr raw cacao butter approx. 3/4 cup before melted
- ¼ cup raw coconut oil
- ½ cup of powdered Erythritol sifted
- ½ cup fat coconut cream
- ½ tsp pure vanilla extract
- 50 gr dark chocolate for the drizzle, I use 95% Lindt, but even 75% is fine
- In a bowl, mix all the ingredients.
- Line your pan circle cut out for parchment paper. It helps if you brush the bottom of your pan with oil first.
- Preheat the oven to 420F, 210C.
- Form a bowl from the mixture and place it in the middle of your pan.
- Start pressing down with your fingers, until you reach the edges.
- Cover with plastic warp, take the glass and start pressing down until to crust reaches almost the edge of the form and the bottom is totally flat.
- Remove the plastic circle and work your fingers around to smooth the sides.
- Pears few holes with a toothpick in the centre and apply beans or pie weights covering the whole surface.
- Bake for 10 to 15 minutes, until golden brown.
- Set aside to let it cool down and remove the beans.
- When ready, pour the caramel in the middle and spread with spatula all the way to the edges.
- Cover with plastic and place into the refrigerator over night, or if you are hurry, into the freezer for 30min.
- When ready, carefully smooth the surface with flat object, while leaving the plastic on. You can use another round cake pan or pot, little but smaller than the tart.
- Carefully peal of the plastic and slowly pour the white chocolate cream on top of the caramel, starting from the middle.
- Make sure you do not spill over the edges so be very careful.
- Gently shake the tart side to side for the chocolate to settle and place it into a refrigerator for 30 min to hour to harden.
- In the meantime, add the remaining ½ cup of coconut cream to the leftover white chocolate and whisk by using electric mixer until you get fluffy and creamy texture.
- Fill your piping bag and place into a refrigerator.
- Melt the dark chocolate above the steam and drizzle with sauce spoon with spout or pipe bag. Just wait for the chocolate to cool down so you do not burn your hand.
- Drizzle the tart with the dark chocolate and start piping little swirls around the edge.
- Place back into a refrigerator for another 30min.
- Before serving, you can sprinkle with dark chocolate shavings around the edge.
- WHITE CHOCOLATE LAYER
- In a double boiler, melt the cacao butter above the steam and add coconut oil. Make sure you keep the temperature on low.
- Add Erythritol while whisking until completely smooth.
- Gradually add 1/2 cup coconut cream and keep whisking until smooth.
- Save the remaining ½ cup of coconut cream in the refrigerator for later.
- Take it of the heat, change the water to ice cold with few ice cubes and whisk until the mixture thickens.
That caramel! I love how all the flavours work so well together and that crust looks divine! A perfect treat Lena!
I can’t deny, they truly did. Thank you so much my Dear So. I truly appreciate your visit and your kind comments 🧡😍🧡