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Chocolate tartlets with strawberry & peanut caramel

Make your own stunning chocolate tartlets with this delicious recipe developed by Cape Patisserie! They're vegan, gluten free and refined sugar free!

Make your own stunning chocolate tartlets with this delicious recipe developed by Cape Pâtisserie!

These beautiful tarts combine chocolate, caramel, peanut and strawberries – they're also vegan, gluten free and refined sugar free!

Top tip! You can replace the dark chocolate with white or milk chocolate. Strawberries for the caramel can also be replaced by other fruits (raspberries, apples, pears...).

See more delicious creations from Cape Pâtisserie on Instagram and Facebook.

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Servings

15 Resting time

Preparation Time

25 Resting time

Cooking Time

Ingredients

For the tartlet crust

30 g brown rice flour
20 g almond flour (or ground almonds)
10 g cornflour (or Maïzena)
1½ tbsp coconut oil
1½ tbsp maple syrup
1 pinch of salt

For the strawberry and peanut caramel

50 g coconut sugar
30 g vegan butter (or coconut oil)
1 handful of peanuts
1 handle of strawberries
1 pinch of salt

For the dark chocolate & vanilla ganache

55 g dark chocolate
½ tsp coconut oil
½ or 1 tsp vanilla powder

Instructions

Preheat your oven to 180C°. In a bowl, mix all the different flours and the salt for the tart crust. Add the maple syrup and coconut oil and mix with your hands until you can form a ball. Press the mixture into the bottom of the tartlet tins. Prick the bottom with a fork. Bake in the oven for about 10-12 minutes. Wait 20 minutes to cool.

In the meantime, prepare the caramel. In a saucepan, bring all the caramel ingredients to aboil over medium heat. Stir and cook until the caramel becomes thicker. At the same time, mash the strawberries in the saucepan with your spatula to obtain a more or less uniform consistency. This process can take up to 10 minutes. Let rest for 30 minutes to 1 hour when your caramel looks satisfying.

Transfer the caramel into the tartlet crust and fill it ¾ of the way.

For the chocolate ganache, put all the ingredients into a bowl and melt in the microwave or bain-marie.

Cover the caramel with the chocolate ganache up to the edges of the tart.

Leave to rest for 1 to 2 hours in your fridge before savouring your tartlets. Bon appétit!