Side Pannel
Caramel Cranberry Nut Tart
Caramel Cranberry Nut Tart
- Recipe Submitted by maryjosh on 11/04/2016
Ingredients List
- Crust:
- 1 ½ cups brown rice flour
- ½ cup almond meal
- ⅓ cup tapioca flour
- ⅓ cup potato starch
- ⅓ cup arrowroot powder
- 3 tablespoons sugar
- ½ teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 cup plus 2 tablespoons coconut oil
- 2 tablespoons pumpkin or sweet potato puree
- 2 tablespoons cold water
- Caramel:
- 1 cup sugar
- 3 tablespoons coconut oil
- 1 ½ cups unsweetened coconut cream
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 2 cups mixed nuts (I used pecans, walnuts, macadamia nuts, almonds, hazelnuts and pistachios)
- ¼ cup dried cranberries
Directions
Preheat the oven to 400 degrees.
In the bowl of a food processor, combine all of the dry ingredients.
Add the coconut oil and pulse until you have a dry crumb. Add the pumpkin puree and water and pulse until you have a dough that is moist enough to hold together in a ball.
Grease a 10” tart pan with coconut oil and then immediately press the dough into the pan evenly. Press the measuring cup into the dough until it’s flat and the crust around the outside is even.
Place the tart shell on a baking sheet and bake in the oven for 20-35 minutes until golden. Remove the tart shell from the oven and place on a cooling rack. Use a measuring cup to repack down the bottom and sides of the crust so that any steam is released. Let the crust cool.
Fill the tart crust with the nuts and the cranberries, then make the caramel.
In a heavy sauce pan over medium-high heat melt the sugar. Stir gently until the sugar is mostly melted and then turn the heat to lowest and add the coconut oil and whisk in the cream and the vanilla. If the sugar seizes up then turn the heat to medium and stir consistently until the sugar has melted back into the caramel and it is smooth and thick. This can take 5-8 minutes so be patient!
Pour the caramel over the nuts and cranberries and leave to set up. (I put the tart in the freezer for 20 minutes before slicing.)
In the bowl of a food processor, combine all of the dry ingredients.
Add the coconut oil and pulse until you have a dry crumb. Add the pumpkin puree and water and pulse until you have a dough that is moist enough to hold together in a ball.
Grease a 10” tart pan with coconut oil and then immediately press the dough into the pan evenly. Press the measuring cup into the dough until it’s flat and the crust around the outside is even.
Place the tart shell on a baking sheet and bake in the oven for 20-35 minutes until golden. Remove the tart shell from the oven and place on a cooling rack. Use a measuring cup to repack down the bottom and sides of the crust so that any steam is released. Let the crust cool.
Fill the tart crust with the nuts and the cranberries, then make the caramel.
In a heavy sauce pan over medium-high heat melt the sugar. Stir gently until the sugar is mostly melted and then turn the heat to lowest and add the coconut oil and whisk in the cream and the vanilla. If the sugar seizes up then turn the heat to medium and stir consistently until the sugar has melted back into the caramel and it is smooth and thick. This can take 5-8 minutes so be patient!
Pour the caramel over the nuts and cranberries and leave to set up. (I put the tart in the freezer for 20 minutes before slicing.)
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