I love making vegan caramel, I usually love further flavouring it with other elements (not just salt, but also whiskey, pepper or whatever makes you happy). For these tartlets I made a simple caramel sauce because the cacao pastry and the mousse were so rich I didn’t want to make it overwhelming. It was so delicious, so delicious I really need to share this with you.
Recipe and ingredients:
Cacao sweet crust pastry (makes 4 tartlets)
60g vegan butter – I use naturli for pastries
15g almond flour
15g cacao powder (I used vahlrona because it’s exceptional)
80g icing sugar
Mix flour and butter until mixtures feels like breadcrumbs. Add the salt and cocoa powder and mix, then add the cold water and quickly being the dough together. Flatten in a disc and rest 1h in the fridge.
Blind bake for 10-15’ at 170C fan.
70g light brown
28g vegan butter
40ml vegan heavy cream
While the pastry shells are baking, make the caramel. Put half of the sugar in a heavy bottom saucepan on the stove and do not touch it until it starts melting. Remove from stove and stir in the rest of the sugar, mixing well before returning to the stove and not touching until the sugar melts. Once melted and bubbly, stir in the vegan butter and mix quickly with a balloon whisk. Finally, remove from the stove and stir in the heavy cream. Pour in a glass container and set aside until ready to use. I let my caramel always rest a couple of hours in the fridge.
Once the pastry shell and the caramel are cool, pipe the caramel in the shell and let set for 15-20’ in the fridge.
Almond pastry cream
200g almond milk
1/2 tsp vanilla bean paste
30g light brown sugar
15g almond flour
Put the milk and vanilla on the stove and heat until 40C (it has to be warm to the touch). Pour on a bowl where you have mixed brown sugar, cornflour and almond flour. Mix well until well combined, then return to the stove and keep whisking until the cream thickens. Set aside, with cling film touching the top.
Pipe the pastry cream in the shell above the caramel, using a butter knife to level it. Let set in the fridge.
(Make the day before)
1,5g potato protein
140g dark chocolate
100g almond milk
2g citrus fibre emulsifier
Pinch of xanthan gum
Pinch of cream of tartar
Pinch of baking soda
20g caster sugar
Mix water and potato protein and let sit in the fridge.
Melt the chocolate. Heat the almond milk and pour on the chocolate, emulsifying with a stick blender. Transfer water and potato protein to a bowl where you have the xanthan gum, cream of tartar and baking soda. Start whipping and once soft peak forms add the sugar slowly. Use 45g of the meringue folding it in the chocolate. Pipe the mousse in the moulds and freeze for 6h.