Gluten-free Caramel Tart

Ingredients:

Base

1 tbsp coconut oil

1 cup desiccated coconut

1 cup cashews

1 cup pitted dates

½ cup almonds

1 tbsp cacao

Filling

¼ cup almond butter

¼ cup coconut oil

¼ cup maple syrup

Pinch cinnamon

Pinch sea salt

Garnish

1 pear sliced into julienne

Crushed almonds and pistachios

Method:

Base

Grease a flan ring with the oil and sprinkle with coconut.

Blend remaining ingredients in food processor.

Press mixture into flan ring and chill.

Filling

In a blender, mix all filling ingredients until creamy.

Spread over base and freeze for an hour (or chill in fridge for longer) until set.

Serve with julienned pear and crushed nuts.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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