Easy almond shells made with the most delicious and tasty salted caramel stuffing! Gluten-free if you can have wheat or find gluten-free wheat and 10 ingredients.

Anything about this Salted Caramel Tart:

  • Almond and oat peels are easy to make
  • the tastiest and most delicious salted caramel stuffing

Besides being vegan, it is:

  • Gluten-free if you can have wheat or find gluten-free wheat
  • 10 ingredients
  • easily made with only two elements to put together

Let's be creative!

Shell Tart:

The easiest way to make tart skin is to put about half of the dough into the tart pan first and start pressing it to the side that forms the edge. Add more according to your needs, complete with the bottom tart skin last.

If you don't have enough dough for the base, this means the edges are too thick. You can fix this easily by pressing some dough from the edge to the base. When the shell is finished, I like to use a small spoon to run along the base to make sure it's flat.

Make sure when pressing the mixture into the pan so it is not too thick around the edges, especially the corners. When it's ready to eat, you want to be able to take a spoonful without getting too thick to pass through or make a loud noise on the plate.


When cooking the contents, you want to have a very thick custard consistency. If it's not thick, it won't be strong enough to be cut into perfect slices.

You will see in the recipe that after the pudding filling is cooked, I pour this into a bowl and cool it for an hour. This makes it a little so that I can make the above wavy effect when adding stuffing to the tart shell. If you are not too busy about it, you might be able to skip that step and when the pudding is cooked, pour directly into the tart skin, cover with cling wrap to prevent skin from forming, and chill for 3 hours to set.

Now, don't be overwhelmed with instructions for filling salted caramel! I know this looks long, but I promise it's easy. I just made sure to provide as much detail as possible to help. It really only makes caramel sauce then adds 3 more ingredients to make it a pudding. See, easy!


  • 2 cups to eat almonds
  • 3/4 cup of ground wheat, mixed into the flour
  • 1/4 cup of raw coconut oil, melts and at room temperature
  • 2 tablespoons malt rice syrup (make sure it is labeled gluten-free if needed)
  • 1/2 teaspoon vanilla extract


  • 6 1/2 tablespoons coconut sugar
  • 2 cups full coconut milk broth
  • 3/4 teaspoon salt
  • 5 1/2 tablespoons cornflour *
  • 1 3/4 cup unsweetened almond milk
  • 1 1/2 teaspoon vanilla extract


  1. Mix almond flour and oat flour into a large bowl. Add coconut oil, malt rice syrup, and vanilla extract and stir until everything is mixed and formed into a mixture. The mixture must stick when pressed but not sticky. Add a little almond milk if necessary.
  2. Preheat the oven to 180 ° C (356 ° F). Press the mixture into a 25cm non-stick tart pan with a removable base (see note on the tart shell above). Place the tart pan on the baking sheet, this makes it easier to remove the tart skin when it's hot. Then bake for about 10-12 minutes until golden. Set aside to really cool.


  1. To make the caramel sauce, mix coconut sugar, one cup of coconut milk and salt into a medium saucepan over high heat. Stir occasionally, bring to a boil carefully so as not to spill, then reduce the heat to a high boil. Continue cooking until the color becomes darker and slightly thicker. For me, it takes between 15 to 18 minutes.
  2. Remove the caramel from the heat and whisk the cornflour until smooth. Beat the remaining one cup of coconut milk, almond milk, and vanilla extract.
  3. Place the pan on medium to high heat. Stir regularly. The custard will begin to form first at the bottom, when you see this happening, give it a shaker to make sure the custard stays smooth (continue to shake now and then throughout). When it starts to thicken, reduce the heat to low. Still stirring regularly, continue cooking until the consistency of the custard is thick. Mine takes about 5 to 8 minutes.
  4. Tap the bottom of the pot on the bench to blow up any bubbles that might have formed before pouring the custard into a large, heat-resistant bowl. Cover with cling wrap ensures that it directly touches the filling surface, trying to avoid air bubbles. This prevents the skin from forming. Allow cooling for 15 minutes before cooling for one hour.
  5. Beat the filling until smooth again. Maybe it's still a little warm. Again tap the bottom of the bowl on the bench to break the air bubbles before adding the filling to the tart skin. I like to use a spoon to make a wavy pattern on top. Refrigerate for at least 2 hours or until set. Remove the tart from the skillet and kettle with peeled sea salt before serving. I have mine with coconut cream, caramel sauce, and mini gingerbread man.
This recipe is inspired by amylecreations


Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel