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Salted Carmel Macadamia Tart (Gluten-Free)
Contributor: Yum. Gluten Free, Emma and Carla Papas
Ingredients
Base:
- 100 g (3 ½ oz.) pitted medjool dates
- 2 cups desiccated coconut
- 1 cup macadamias
- ¼ cup coconut oil
- 1 tsp. 100% vanilla extract
- pinch of salt
Filling:
- 100 g (3 ½ oz.) pitted medjool dates
- ½ cup coconut milk (canned)
- ½ cup coconut oil
- ¼ cup tahini
- 1 tbs. 100% maple syrup (optional)
- 1 tsp. 100% vanilla extract
- pinch of salt
Topping:
- 1 cup macadamia nuts
- 2 tbs. maple syrup
- pinch of salt
Method
- Start with the topping! Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
- Place the macadamia nuts onto the tray, drizzle with maple syrup and sprinkle with salt.
- Place into the oven for 10 minutes or until just golden, allow to cool completely (don’t taste test them all!).
- Let’s get onto the tart! Line or grease a 24 cm (10 inch) tart tin.
- Start with the base. Place the dates, coconut oil and vanilla into a blender or food processor, whiz until a smooth paste forms.
- Add the macadamias, coconut, salt and whiz again until just smooth.
- Press the base into the tart tin evenly. Don’t forget the sides!
- Bonus tart tip: to make your base really strong, be sure to build up the base where the bottom and sides meet.
- Place into the freezer.
- Now onto the filling – Place all the ingredients into your blender (no need to rinse) and whiz until smooth. This will take around 5 minutes.
- Take the base out of the freezer and pour the filling into the base, shake carefully to even out.
- Evenly place cooled caramel macadamia nuts on top of the filling.
- Place into the freezer for 2 hours or until set.
- Once the tart is set, carefully lift out of the tin, slice and enjoy!
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