A thick rich peanut butter caramel, infused with Nature’s Charm coconut condensed milk for a creamy authentic caramel flavour, poured into that baked, almond flour based shortbread crust. Thick, crumbly, almost buttery, and topped off with a relatively generous layer of vegan “milk”chocolate!
I was torn, quite literally as to whether or not to make one big tart or little mini ones. My little mini tart cases haven’t had much use of late so I went with the latter.
I went particularly heavy handed with the crust, thinking of it more in terms of the ratio to caramel I like when it comes in the form of a millionaire shortbread layer bar!
Recipe created for Nature’s Charm, this is not a sponsored post.
Preheat your oven to 180C (350F). Mix together all base ingredients in a bowl. Line your loose bottom fluted tart tins with a circle of parchment paper and grease with spray oil. Start by shaping the dough around the edges to create the sides, and then spread the remainder evenly across the base of each tart tin. Prick holes in the bases using a fork. Place into the oven to bake for 12 - 15 minutes. Set to one side to fully cool before filling. Mix together peanut butter, coconut condensed milk, coconut sugar, and vegan butter in a pot over a medium heat. Once just about to boil, reduce to a simmer and cook out for 5 minutes. Set to one side for 10 minutes to cool a little before pouring into the cooled bases. Place into the fridge to firm up for at least three hours or overnight. Melt chocolate in the microwave using 30 second increments. Stir in coconut oil which will melt in the heat of the chocolate. Spoon 1 - 2 tbsp of chocolate over the set caramel layer. Store in the fridge for up to three days or freeze in a sealed baking paper lined container for up to one month. Thaw to room temperature before serving. Best removed from the fridge 10 minutes before serving so the caramel softens a little.
Peanut Butter Caramel Shortbread Tarts
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