Chocolate Caramel Hazelnut Tartlets
A vegan tartlet with a rustic chocolate biscuit base, filled with sticky salted caramel, crunchy roasted hazelnuts, and topped with a rich dark chocolate ganache.
- Ready in1-2 Days
- Serving Size1 Portion
Salted Caramel Sauce
- 200 gms Granulated Sugar
- 90 gms Vegan Salted butter
- 100 mls Vegan Double cream
- 1 teaspoon of Salt
- 125 gms Rolled Oats
- 60 gms Ground Almonds
- 50 gms Ground Flaxseeds
- 25 gms Cocoa Powder
- 60 gms Vegan Salted Butter
- 2 tablespoon Golden Syrup
- 1 teaspoon Vanilla Essence
Toffee / Praline
- 100 gms Dark Chocolate
- 150 mls Vegan Double Cream
- 1 teaspoon Icing Sugar
- 100 gms Roasted Hazelnuts
- Extra Vegan Butter for greasing
- Optional: Sugared Flowers for decoration
Salted Caramel Sauce
Note: This sauce can be made in advance and stored in fridge for up to 4 weeks in an airtight container.
In a medium saucepan, add the sugar for the caramel. Over a medium heat, stir the sugar until it melts. The sugar will form clumps during the process, this is normal. Continue stirring until fully melted down to a golden liquid. The darker the color, the more intense and bitter the caramel will be. However be extremely careful, it can easily burn if you take it too far.
Take the syrup off the heat once you are happy with the colour. Carefully add butter, and whisk to combine. It will bubble up, and may splatter. You also may find the butter and syrup will separate. If you keep on whisking, it will eventually come back together. This can take 3 to 5 minutes. Afterwards, return your syrup mix back on a low heat.
Add the cream in a slow and steady stream to the syrup. It will boil up the sides of the saucepan due to the cold cream coming in contact with the hot syrup. Allow it to bubble for a minute or two. Once it has settled, remove from heat and stir in the salt, then set aside to cool.
Place the caramel sauce in an airtight container in the fridge. If stored correctly, it can last up to 4 weeks in the fridge.
Preparing The Tartlet Bases
Preheat oven to 180 degrees celsius. Grease 6 individual tartlet tins with a small amount of vegan butter. Set aside.
In a food processor, add all your biscuit base ingredients. Pulse until fully combine. The ingredients will come together in a sticky moldable mixture.
Use the base of a glass to firmly press the mixture into the base and sides of each tartlet tin.
Bake for 10 to 15 minutes. Allow to cool.
Once cooled, half fill each tartlet with some salted caramel sauce then sprinkle with whole roasted hazelnuts. Set aside while making the ganache topping.
Chop/grate the chocolate into small pieces.
Pour the vegan cream in a pan and add the icing sugar.
Heat until reaching almost a simmer. You will see small bubbles coming to the surface.
Take it off the heat and immediately add the chocolate. Stir until chocolate has melted through entirely.
Fill each prepared tartlet with the ganache while it is still warm. Tap and shake gently to remove any air bubbles. You can also use a skewer to pop any bubbles if they come to the surface.
If desired, you can sprinkle more chopped hazelnuts on the top of the ganache or just leave plain.
Place tartlets in fridge until ganache has set. Approximately 2-4 hours.
Decorate with sugared edible flowers.