Thick gooey caramel layer on a bed of dark chocolate, dried figs, sprinkled with corse sea salt all encompassed by a cinnamon, crunchy crust, this little dessert will satisfy all of your cravings!
I actually developed this recipe this past spring while I was living in France- a period in my life where I was surrounded by copious amounts of tartes. If you walk into any French patisserie, they will most likely have a large assortment of tartes: tarte au caramel, tarte au chocolat, tarte aux fraises etc.
I always had such profound envy for these tartes. They glistened in the display cases, teasing me with their aire of chic sophistication. A tarte strikes me as a classy dessert, a special dessert reserved for a fancy occasion. Not something that you just eat everyday. I always wanted one of these tartes, but unfortunately never could buy one because of the gluten and dairy they contained.
After awhile though, I had had just about enough of this whole, “you can’t have tartes” business. So I decided to make my own, with all of my favorite things: caramel, chocolate, almonds, and figs. I used almond flour for the base of the crust, which adds a nutty richness that balances out the sweetness from the caramel. The dark chocolate also aids in cutting the sugary nature of the caramel. Dried figs apport a crunchy and chewy texture, and French sea salt marries all of the flavors together, making this tarte a true treat.
I remember feeling so royale eating my fancy tarte in the living room of my very ordinary apartment. I felt like I was eating a dessert made for the kings and queens. But no, it wasn’t for kings and queens, it was simply for me. And even though it felt over the top to be eating on a regular afternoon, it more than made up for all of those times I had walked into patisseries and left empty handed because there was nothing I could have.
So who said amazing desserts have to contain gluten or dairy? It is possible to enjoy the treats that everyone else does, sometimes you just may have to make it yourself. And as someone who loves baking, I’d say I wouldn’t have it any other way.
Paleo Salted Caramel Fig & Chocolate Tart
Thick gooey caramel layer on a bed of dark chocolate, dried figs, sprinkled with corse sea salt all encompassed by a cinnamon, crunchy crust, this little dessert will satisfy all of your cravings! Not to mention dairy-free and paleo.
- 1 cup almond flour
- 2 tbsp potato starch
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup grapeseed oil
- 2 tbsp maple syrup
- 1/8 tsp almond extract
- 1/2 cup honey
- 1/2 cup full fat coconut milk
- 1/4 tsp salt
- 1/4 tsp corse sea salt
- 1/3 cup white almond butter regular may work too, but may be more grainy
- 50 grams dark chocolate (50% cacao)
- 2 tsp coconut oil
- 50 grams chopped dried figs
- 25 grams dark chocolate (for drizzling) optional
- corse sea salt (for sprinkling) optional
Preheat the oven to 350 F. Then, in a large bowl, mix together the almond flour, potato starch, cinnamon, and salt.
Add in the grapeseed oil, maple syrup, and almond extract. Mix until a crumby dough forms.
In 4 small crème brulée dishes, evenly divide the dough and press down the dough to form a crust, covering both the bottom and sides of the dish (see above photo for example).
Place dishes in oven for 13-15 minutes. Crust is done when it is light golden brown in color. Set aside for later.
Using a double boiler or microwave, melt the chocolate and the coconut oil until it forms a smooth, liquid mixture. Then pour 12 grams of chocolate in the bottom of each of the crusts that you just baked.
Next, add the chopped figs to the bottom of the dish (see above photo for example). You don't want the figs to be too thickly sliced, or too large of pieces. Try to use thin, small pieces of fig. Set dishes aside.
Next begin making the caramel sauce. In a medium saucepan, add the honey and bring to a boil over medium-high heat. Once the honey has started to boil, set a timer for about 5 minutes. Be sure to stir the caramel regularly. It will have started to take a dark brown color. You want to be very careful not to over cook the caramel though, otherwise it may turn into brittle
Add the coconut milk and salt, and reduce the heat to medium, and let caramel continue to cook for another 8-10 minutes. Stir the caramel frequently throughout. It's finished when it begins to form bubbles, and when you run a spoon through it and the caramel holds for a moment before falling back in place. Remove pan from heat and let cool for 5 minutes.
After 5 minutes, add in the white almond butter. Stir until a smooth mixture is formed.
Pour the smoothed mixture into each dish, filling just to the top. Let cool for at least 10 minutes before garnishing. They can be stored in the fridge until you're ready to enjoy. Optional: garnish with dried fig, melted dark chocolate, and corse sea salt. Bon appétit!
Products to help make the magic happen: