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  1. Makes 8 servings

Ingredients

Tart Base

  • 1 cup ground almonds
  • 1/2 cup rolled oats
  • 1/4 cup coconut oil (softened)
  • 1 tbsp maple syrup
  • 1/4 tsp Windsor® Fine Sea Salt

Tart Filling

  • 1/2 cup light brown sugar (packed)
  • 2 tbsp maple syrup
  • 3/4 cup whipping cream (18%)
  • 2 tbsp cornstarch

Tart Topping

  • 1/4 cup whipping cream (18%)
  • 2 oz dark chocolate (70% cacao, chopped)
  • 1/2 tsp Le Saunier de Camargue Fleur de Sel

Tart Base

  • 1 cup ground almonds
  • 1/2 cup rolled oats
  • 1/4 cup coconut oil (softened)
  • 1 tbsp maple syrup
  • 1/4 tsp Windsor® Fine Sea Salt

Tart Filling

  • 1/2 cup light brown sugar (packed)
  • 2 tbsp maple syrup
  • 3/4 cup whipping cream (18%)
  • 2 tbsp cornstarch

Tart Topping

  • 1/4 cup whipping cream (18%)
  • 2 oz dark chocolate (70% cacao, chopped)
  • 1/2 tsp Le Saunier de Camargue Fleur de Sel

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Recipe Preparation

For the Tart

  1. Preheat oven to 350 °F (180 °C).
  2. In a medium bowl, combine almonds, oats, coconut oil, maple syrup and salt. Stir to combine.
  3. Spoon 2 tbsp (30 ml) tart base into 8 muffin tin cups. Press on the bottom and up sides forming tart shells.
  4. Bake the tart shells for 10 minutes, and let cool while preparing the filling.
  5. In a medium bowl, whisk together sugar, maple syrup, cream and cornstarch until smooth. Evenly portion tart filling into tart shells.
  6. Bake 20-25 minutes, just until tart filling sets. Cool.
  7. Meanwhile, heat ¼ cup (50 ml) cream with chocolate, stirring just until smooth.
  8. Top chilled tarts with chocolate sauce and salt.
  9. Tip: Coconut oil can be replaced with butter in the tart base

Tags

Gluten-Free Haute Cuisine Side Snack Sweets Wow Your Guests