Salted Caramel Tarts
For base
- 120 g Vanilla Protein Porridge
- 4 tbsp melted butter
- 2 tbsp erythritol
For caramel
- 1 cup Cream or coconut cream
- ⅓ cup erythritol
- 1 tbsp vanilla essence
- ½ tsp salt
For chocolate layer
- 100 g sugar free milk chocolate
- 1 tbsp coconut oil
- Salt, desicated coconut & speckeled eggs (optional)
Base
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Line 6 mini tart tins with baking paper.
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In a mixing bowl add 120g Vanilla Protein Porridge, 4 tbsp melted butter and 2 tbsp erythritol and mix until a ‘crumbly’ texture forms.
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Separate the mixture into tins and press flat to from the bases.
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Put the bases in the fridge to set.
Caramel
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To a sauce pan add 1 cup of cream or coconut cream, ⅓ erythritol, 1 tbsp vanilla essence and ½ tsp salt and place onto a high heat on the stove. Be sure to mix continuously.
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Let the caramel simmer for about 10 minutes while continuously stirring.
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Once mixture becomes thicker and darker remove from the heat and place into bowl and set aside to cool.
For chocolate layer
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In a sauce pan or pot melt the chocolate and coconut oil and mix till smooth.
Combining it all together
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Remove the bases from fridge and scoop the caramel evenly into the tart bases and flatten slightly.
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Pour in the melted chocolate evenly over the tarts.
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Sprinkle with salt, coconut and speckled eggs.
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Place in fridge to set for 1 hour. Be sure to store the tarts in the fridge too.
