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Low-carb Chocolate Salted Caramel Tart

Prep Time 1 hour
Cook Time 30 minutes
Total Time 9 hours 30 minutes
Author Andy

Ingredients

  • Cake:
  • 3 tsp 30g ground cashews
  • 1/2 cup 80g protein powder (vanilla-flavored or untasted)
  • 1/2 cup 80g coconut flour
  • 3 tsp 30g low-fat Dutch cocoa powder
  • 4 tsp 50g erythritol
  • 1/2 cup 110g avocado
  • 1/4 tsp salt
  • 1 vanilla pod scraped of its seeds
  • 1 egg
  • 1-2 tbs cold water
  • Caramel:
  • 1/2 cup 300g erythritol
  • 4 tbs honey
  • 5-6 tsp conjac flour
  • Chocolate frosting:
  • 6 oz 120g sugar-free dark chocolate
  • 3/4 cup 150ml “half-and-half” (10%) cream

Instructions

  1. Cake:
  2. 1. Measure the ingredients and pulp the avocado with a hand blender. The avocado will be used as a substitute for butter. Mix the dry ingredients in a medium bowl then add the avocado pulp and the egg. Finally scrape the vanilla seeds into the mixture and use a fork or your hands to work the dough until it is well combined.
  3. 2. Put it in the fridge for 10-15 minutes.
  4. Caramel:
  5. 3. While the dough is sitting in the fridge, prepare the caramel. Put the erythritol into a saucepan add the honey and start heating it over medium heat. As Erythritol is in fact not sugar it would not caramelize without the honey. Don’t stop stirring it so that it doesn’t burn.
  6. 4. When the liquid has a brownish color remove it from heat and slowly pour the cream into the pan. Be careful, if you do it too quickly it will boil over. Boil it some more over low heat.
  7. 5. Blend the conjac flour with the water while stirring until the mixture is thick but still liquid. Add 20 ml of the hot syrup. Do not stop stirring to prevent lumps. Then slowly pour the liquid conjac flour mixture into the syrup while still stirring. If the syrup is smooth enough let it cool for 15 minutes. If there are still lumps in it, don’t worry just have a go at it with an electric blender.
  8. 6. Get the dough from the fridge and gently fit into bottom and up sides of a cake pan lined with parchment paper. Prick it with a fork then cut a cake-sized piece of parchment paper put some lentils on it to press down the cake while baking. This should prevent the cake from bulging and cracking.
  9. 7. Preheat the oven to 180 °C/350 °F and bake for 15 minutes. Remove the lentils and put the cake back into the oven for another 10-15 minutes. When it is done let it cool a bit.
  10. 8. When it has cooled down pour the cool caramel syrup over it and put the cake into the fridge for a few hours or for the night to let the caramel harden enough to take the chocolate frosting the following day.
  11. Chocolate frosting:
  12. 9. Heat the cream over medium heat then break the chocolate into small pieces and put it in the cream. Melt the chocolate while stirring and carefully pour it over the cake.
  13. 10. Put it back to the fridge to allow the chocolate coating to harden.

Recipe Notes

The tart requires 8-9 hours (one night) chilling time.
Adapted from homecookingadventure.com