Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Chocolate Salted Caramel Tart (with peanut butter sorbet)

Guest Chef Recipe

Chocolate Salted Caramel Tart (with peanut butter sorbet)
Courtesy of Acorn Restaurant
3 spoon difficulty rating

Serves: 8

Chocolate Salted Caramel Tart (with peanut butter sorbet)

This has become something of a classic at the restaurant, it is so simple to look at, the flavours so familiar, but nothing can prepare you for the intensity and clarity of the flavours. Using as few ingredients as possible in each element allows the purity of the ingredients to shine through – the peanuts taste purely of peanuts, the chocolate and caramel exactly of that. Just remember that the sorbet and the tart need four to five hours to set.

This recipe is taken from Richard's amazing new cookbook Plants Taste Better.

 

Ingredients: 

Sorbet

  • 70g (2½oz/1/3 cup) caster sugar (superfine) 
  • 0.5g (scant ¼ tsp) xanthan gum
  • 175ml (6fl oz/¾ cup) cold water
  • 175ml (6fl oz/¾ cup) glucose syrup
  • 150g (5½oz) unsweetened crunchy peanut butter
  • 25ml (1fl oz/5 tsp) brandy

Tart base

  • 90g (3oz/¾ cup) plain (all-purpose) flour
  • 10g (¼oz/1¼ tbsp) cornflour (cornstarch)
  • 20g (¾oz/12/3 tbsp) caster (superfine) sugar
  • Pinch of salt
  • 30ml (1fl oz/2 tbsp) extra virgin olive oil
  • 20ml (4 tsp) cold water
  • 25g (1oz) dark chocolate, 53% cocoa solids

Tart filling

  • 400g (14oz) dark chocolate, 53% cocoa solids, finely chopped or coarsely grated
  • 7g (¼oz/1¼ tsp) sea salt
  • 125g (4½oz/⅔ cup) caster (superfine) sugar
  • 300ml (10fl oz/1¼ cups) cold water

To serve

  • 4 tsp cocoa nibs

Method: 

Sorbet (make this first)

  1. Mix the sugar and xanthan together. Place the measured water in a large saucepan, then whisk in the sugar and xanthan.
  2. Add the glucose syrup and peanut butter and bring to the boil. Immediately remove from the heat and add the brandy.
  3. Allow the sorbet to cool slightly, then put into an ice-cream machine and follow the manufacturer’s instructions before freezing.

Tart Base

  1. Preheat the oven to (fan) 160°C/180°C/350°F/gas mark 4.
  2. Mix all the ingredients for the tart base together, except for the dark chocolate, in a large bowl to form a dough.
  3. Place the dough between 2 sheets of baking parchment and roll it out until 1mm thick (very thin). Refrigerate for 30 minutes.
  4. Put the dough on a large baking tray (sheet), leaving the top sheet of baking parchment on, and bake for 15–25 minutes until just crisp.
  5. Remove from the oven and remove the baking parchment. While still hot, place the base of a 21cm (8-inch) springform cake tin (pan) onto the pastry and cut round it.
  6. Return the base to the springform tin (pan) and line with baking parchment. Fit the cut pastry base inside.
  7. Place the dark chocolate for the tart base in a bain-marie (see box, below) and melt gently. Spread evenly over the pastry base.

Tart filling

  1. Place the chocolate and salt in an electric mixer fitted with a whisk attachment. Put the sugar into a small, heavy-based saucepan and gently melt until it becomes a dark caramel.
  2. Add the water and simmer until the sugar has melted.
  3. Weigh out 250g (9oz) of the boiling caramel and pour over the chocolate and salt in the electric mixer. Whisk on the lowest speed until the temperature has reduced to 27°C/80°F.
  4. Pour the mix onto the base and put in the fridge for 4–5 hours to set.
  5. Remove the chocolate tart from the fridge and from the tin (pan) – use a blowtorch to gently heat the outside if necessary. Cut into slices and place 1 slice on each plate.
  6. Place 1 tsp of cocoa nibs next to the tart and top with a quenelle of sorbet.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »