I got the idea for this recipe from a “whole food” “clean living” site. Then added lots of sugar and some oven time, thus completely defeating its original aims, and yet making the tartlets taste amazing.
(makes 12 or so in silicone cupcake cases – allow 2 per serving)
1 cup walnuts
1/2 cup dessicated coconut
1.5 tbsp coconut oil (softened)
2-4 tbsp of oats (if it is too liquid)
- Process everything in a food processor then press into the silicone cupcake cases.
- Bake for 10 minutes at 180oC.
200g granulated sugar
85g butter, cut up into little pieces, room temperature
150ml double cream, room temperature
1 tsp sea salt
20g chocolate, milk or dark
a large pot that you don’t mind risking getting mucky and a silicone whisk if you have one, plus a thermometer if you have one
- Assemble all ingredients
- Over a medium-high heat, heat the sugar in the pot. When it starts to melt, commence whisking. Ignore the crumbly texture that ensues.
- Continue to whisk until fully melted, then swirl pan to keep it moving and stop it burning while it turns a darker colour and gets hotter.
- When it gets to about 170oC, stir in the butter (carefully – burning sugar is very hot [duh]).
- Remove from heat and whisk in the cream and chocolate until it’s beautifully smooth. Then whisk in the salt.
- Leave to cool for 15 minutes then pour over the bases. Place in fridge to cool further.