• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
  • po polsku
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan chocolate and salted caramel tarts

October 2, 2015 by Ania - 76

baking, chocolate, french-inspiredgo to recipe

go to recipe

vegan chocolate and salted caramel tart cut in half

While summer in Greece probably stretches a bit further than in most of Europe, our weather has also turned recently. It is still fairly warm, but really, really windy, which is the taste of impending winter, Greek island-style.

In some ways, winter here is quite tough. After the craze of summer, the place gets so empty and shut down that it would be depressing if not for the amazing nature around us. Winter (and the peak of Greek summer) also tends to sabotage my running plans. Every time I get into a steady running routine and quietly congratulate myself on sticking with it, a week of 24 m/h (40km/h) winds appear on the horizon and I’m back to square one.

In other ways though, I’m looking forward to winter. For starters, cooking in relentless heat can be quite challenging so a bit of cooler weather makes it a much more pleasant pastime. Another thing I am looking forward to are cold winter evenings spent under a warm blanket with a cat sleeping next to me, catching up on favourite shows and enjoying some nice wine and food, including more decadent desserts like these vegan chocolate and salted caramel tarts.

Ever since I started working on this recipe, Duncan has become a massive fan of these little tarts. Whenever, after a tasting, I decided that I am not 100% happy with the end result (be it looks, consistency or balance of flavours), he was secretly very happy that there will be a few more iterations of this dessert appearing in front of him.

He is very particular when it comes to desserts. He hates typical vegan desserts (or what most people think of when they hear ‘vegan dessert’) with a passion. He says all kinds of energy balls, vegan slices and raw brownies (ahem), etc. remind him of baby food. Nice! He loves the kind of desserts that you would have hard time believing were vegan if someone hadn’t told you. He says that the world doesn’t need any more energy balls, it needs elegant and decadent desserts that just happen to be vegan. He reckons that you guys will go crazy for these!

PS: If you make my vegan chocolate and salted caramel tarts, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan chocolate shortcrust pastry cases

filling vegan chocolate and salted caramel tarts

vegan chocolate and salted caramel tarts

vegan chocolate and salted caramel tart cut open

4.78 from 9 votes
Print
  • makes: 4
  • prep: 40 min
  • cooking: 20 min

Ingredients

PASTRY

  • 120 g white all purpose flour
  • a pinch of salt
  • 6 level tsp icing sugar
  • 6 level tsp raw cacao powder
  • 40 ml / 2½ tbsp olive oil
  • 20-30 ml / 1½-2 tbsp water (at room temperature)

CARAMEL SAUCE

  • ½ cup sugar (I used brown raw cane)
  • ½ cup full fat coconut milk + ¼ cup (see instructions)
  • ¾ level tsp fine salt

CHOCOLATE GANACHE

  • 100 g / 3.5 oz dark (70% cocoa) chocolate
  • 60 ml / ¼ cup full fat coconut milk
  • 30 ml / 2 tbsp water
  • 2 tsp maple syrup (optional)

Method

PASTRY

  1. Sift flour, icing sugar and cacao into a mixing bowl. Add olive oil and rub it into the dry ingredients with your hands. Finally add water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is (mine needed 25 ml). Combine all the ingredients into a dough gently, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 mins.
  2. Remove the dough from the fridge and divide into 4 portions. Place each portion of the dough between two sheets of baking paper and roll gently until you get a rough circle, about 2-3 mm in thickness. (Below a photo from another tart recipe illustrates how to line tart moulds with shortcrust pastry).
  3. Put each rolled-out pastry over each mould and and work the pastry into the mould making sure it reaches all nooks and crannies. Once you are happy with the coverage, trim off the excess pastry with a sharp knife. Prick the bottom of the pastry with a fork in a few places. Place the pastry in the fridge for about 60 mins.
  4. shortcrust pastry step by step

  5. 45 min into pastry chilling time, preheat the oven to 175° C / 350° F. Line the pastry cases with a small piece of baking paper and fill with baking beads.
  6. Blind bake the pastry for 15 mins, then remove the beads and bake for another 5 mins. Cool pastry cases down completely before pouring any of the filling in.

CARAMEL

  1. Spread an even layer of sugar at the bottom of a dry pan or pot. Heat up sugar on a medium heat (I used setting 3 out of 6). Refrain from stirring it, although if your pan has hot spots, you may need to gently manoeuvre unmelted sugar into a hot spot. Meanwhile, warm up ½ cup of coconut milk in a separate pot.
  2. Once all the sugar has melted, let the sugar caramelise and darken slightly (it will happen quite quickly so be careful not to burn it). The darker the caramel the less sweet it will be. Once the sugar achieves the colour you are after, take the pan off the heat and slowly stir in warmed up coconut milk and then add salt. Be very careful as even though warming milk up minimises this, caramel may be splattering at this point and it will be very hot.
  3. There is a chance that once you add coconut milk, some of the caramel will harden into big lumps. What you need to do is to return the pan to the stove and set on a very low setting (I used 2 out of 6) to allow these lumps to melt away. Make sure you keep on stirring the mixture. Now, because the longer you cook your caramel sauce the more sticky and less sauce-like it will become, if you do need to bring it back to the stove to melt any stubborn lumps, add another ¼ cup / 60 ml of coconut milk to the pan to ensure that once your lumps have dissolved the caramel will retain sauce consistency. Do not panic if it appears to be too runny at first, caramel thickens as it cools down. If it does end up being too runny, place the pan back on the stove an reduce the caramel gently to thicken the sauce.

CHOCOLATE GANACHE

  1. Melt the chocolate very slowly (I used setting 1 out of 6) over a water bath. Once melted, remove from heat, but keep the bowl with chocolate over the hot water. Start adding coconut milk whisking gently the whole time. At this point the chocolate may seem to have seized a little, don’t worry, keep on whisking gently and any lumps will eventually melt away. Once you have added all coconut milk, add water stirring the whole time.
  2. Once you have a smooth ganache, add 2 tsp of maple syrup – this is not strictly necessary as I find that bitter chocolate provides a nice contrast against very sweet caramel, but that’s up to you.
  3. Let it cool off completely before pouring it into cool pastry cases.

ASSEMBLY

  1. Pour about a level tbsp of cool caramel sauce into cool (that’s important) pastry cases.
  2. Pour cool chocolate ganache on top of the caramel. Let the tarts set for a few hours at room temperature. You can also put them into the fridge if you want be able to eat them sooner.
  3. If you want to store these overnight, I found that the best way to do it is to keep them in a box covered with a piece of cling film at room temperature (as opposed to the fridge).

Notes

I used mini tart moulds that have a diameter of 8 cm and height of 2 cm.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
no knead turkish bread top down
Previous:
No-knead Turkish bread
Next post:
Plum pancakes with cinnamon
cinnamon pancakes with spiced plums stack

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

You may also like

chocolate raspberry tarts plate

Vegan chocolate raspberry tarts

vegan chocolate cookies tray

Easy vegan chocolate cookies

sweet potato chocolate cake

Sweet potato chocolate cake

vegan chocolate torte cut

Vegan chocolate torte with amaretto

    Comments

    Leave a comment

  1. janet @ the taste space says

    October 2, 2015 at 2:55 pm

    I love the look of these, Ania. The bit of salt probably brings these over the top!

    Reply
    • Ania says

      October 2, 2015 at 3:59 pm

      Thank you, Janet! It took me a few attempts to perfect these tarts so I’m really pleased to hear that you like them.

      Reply
    • Lianka Karmi says

      January 4, 2017 at 12:32 am

      One of the most beautiful recipes i ever read!You explain everything the way should be…
      Greetings from Greece !
      Its accidental that im reading this recipe

      Reply
      • Ania says

        January 4, 2017 at 11:53 am

        Thanks so much, Lianka! So glad to hear that! Sending warm greetings back from very sunny and still Paros island! 🙂 Ania

        Reply
  2. E says

    October 11, 2015 at 4:33 am

    What can I substitute for the coconut milk?

    Reply
    • Ania says

      October 11, 2015 at 9:35 am

      With regards to ganache, one thing I know definitely works is homemade (commercial ones have too much water) almond milk (1:3 almond to water ratio). If you do that skip the water and use almond milk instead of coconut milk and water in this recipe, i.e. 90 ml in total. You could also use just water but then you need to use less and that needs some experimenting, maybe try 75g chocolate and 50 ml water to begin with. When it comes to caramel, it will be hard to achieve similar consistency with a thinner milk. Perhaps, using homemade almond milk and a touch of coconut oil or cashew cream will work, but I have not tried it myself.
      Hope that helps, Ania

      Reply
  3. Julie says

    October 11, 2015 at 5:32 am

    They are impressive ! All ingredients that are already in my kitchen 🙂 Will try them soon !

    Reply
    • Ania says

      October 11, 2015 at 9:30 am

      Thank you:) Great to hear that you’re planning to try them – they are quite addictive:)

      Reply
  4. Yvette says

    October 11, 2015 at 6:28 pm

    Woman please! This treat looks so yummy I can taste it through my eyes. Must make, must consume. So, about how many calories per serving?

    Reply
    • Ania says

      October 11, 2015 at 6:38 pm

      Ha ha, all I can promise is that you won’t regret making or consuming it. As for calories, let’s not think about it;)

      Reply
  5. Ida Elen says

    October 14, 2015 at 12:31 am

    They look spectacular! Thanks for sharing 😀

    Reply
    • Ania says

      October 14, 2015 at 2:12 pm

      Aw, thank you so much!

      Reply
  6. Alexandra says

    November 22, 2015 at 10:00 pm

    Can I use regular milk? (No nuts)

    Reply
    • Ania says

      November 22, 2015 at 10:07 pm

      Hi Alexandra, I suppose so although for obvious reasons I have not tried it myself. Cow’s milk is less thick that coconut milk so you may need to play around with ratios a bit. For the caramel, I would use thin cream rather than milk.

      Reply
  7. ruthgarvey @ rocketmail.com says

    November 29, 2015 at 10:19 pm

    This looks amazing, I can’t wait to try it out .

    Reply
    • Ania says

      November 30, 2015 at 12:37 am

      Thanks, Ruth! We would love to hear how they turned out! 🙂

      Reply
  8. Patricia says

    December 5, 2015 at 2:58 am

    This looks amazing and I can’t wait to try it.

    To be fair, I wouldn’t think of a typical vegan dessert as energy balls or something raw/healthy. I think that’s setting the stereotype that makes it SO hard to get vegan desserts mainstream.

    Reply
    • Ania says

      December 5, 2015 at 11:05 am

      Couldn’t agree more, Patricia. We are here to smash that stereotype:) Hope you like these tarts as much as we do:)

      Reply
  9. Emily Hodgkinson says

    December 15, 2015 at 12:38 am

    Hi, I am hoping to make these over Christmas, they look great. Can I just check, with the coconut milk, do you just use the thick cream at the top of the can or some of the liquid too? All the full fat cans I find are split with cream at the top and water at the bottom.
    Thanks,

    Emily

    Reply
    • Ania says

      December 15, 2015 at 10:54 am

      Hi Emily. I mixed in the creamy part of coconut milk with the liquid part and used that. Hope they go down a storm with you family and friends.

      Reply
  10. Anja says

    April 6, 2016 at 4:52 am

    Hello Ania,

    Sounds fantastic. But how much is a level? Couldn’t find it on google. I live in the US.

    Thank you. Can’t wait to try them….

    Anja

    Reply
    • Ania says

      April 6, 2016 at 2:46 pm

      Hi Anja,

      Glad to hear that you like the recipe. Let me know how you liked it if you do try it. Have a look at the image under this thread for an explanation of what a level vs heaped/rounded teasppon is http://english.stackexchange.com/questions/59711/rounded-heaping-and-other-types-of-teaspoonfuls

      Hope that helps,

      Ania

      Reply
  11. Hadia says

    April 19, 2016 at 12:24 am

    Looks really good, Ania. Vegan can never be better than that.

    Reply
    • Ania says

      April 19, 2016 at 10:14 am

      Thank you for your kind words, Hadia! 🙂

      Reply
  12. Hannah says

    May 27, 2016 at 1:36 pm

    This recipe looks fantastic! Could I make this recipe into one large tart? Are there any parts I can do ahead? For example, could I make the caramel the day before? Thanks!

    Reply
    • Ania says

      May 27, 2016 at 4:59 pm

      Hi Hannah

      Thank you, I’m glad you like the recipe! I haven’t tried making them any other size, but I don’t see why it wouldn’t work. Yes, caramel can certainly be made a day ahead as it’s a runny caramel so no problems there. The crust could possibly be made a day in advance too although I always the pastry fresh so not sure whether sticking it into the fridge overnight won’t affect the texture. I would make the pastry on the day if you can.

      Hope you’ll like the end result!

      Ania

      Reply
  13. Noah says

    August 11, 2016 at 11:14 pm

    Hey, these look amazing!
    I was wondering what you thought of substituting cocoa powder for raw cacao?

    Reply
    • Ania says

      August 12, 2016 at 10:28 am

      Hi Noah,

      I’ll be honest, I’ve never tried it and I don’t use it as an ingredient but if it tastes like bitter chocolate then it should work fine. If it is sweetened then you may need to reduce the amount of sugar in the pastry, but don’t fret too much as the filling is sweet enough so unsweetened pastry won’t be a disaster if you don’t nail the exact ratio.

      Good luck!

      Ania

      Reply
  14. Noah says

    August 12, 2016 at 4:25 pm

    Hello! Could I use cocoa powder instead of raw cacao for the pastry?
    They look great!

    Reply
    • Ania says

      August 14, 2016 at 3:38 pm

      Hi Noah,

      How strange, I’ve already replied to your question (see below). Hope that helps, Ania

      Reply
  15. Lena says

    September 27, 2016 at 9:41 pm

    They’re actually very good! I’m just not sure I got the consitency of the pastry right. It doesn’t develop like shortcrust at all (which I’m not surprised about), but turned out more like a biscuit (my husband said like Chocolate Digestives / Graham Crackers). Did I get it wrong or are the pastry cases supposed to be like that?

    Reply
    • Ania says

      September 28, 2016 at 10:37 am

      Hi Lena. Glad you liked them. As for the pastry, I’m not sure what you mean exactly (believe it or not but I don’t think I’ve ever had a Graham Cracker!). Olive oil pastry is certainly not as crumbly as the butter one but it should not be hard either. Is it possible that it got overworked a bit as that would make the pastry hard…If you can find refined coconut oil where you live, try with coconut oil next time – you may like it more as it mimics butter more closely.

      Hope that helps,

      Ania

      Reply
  16. Iulia says

    October 26, 2016 at 9:42 pm

    Do you think i could use cocoa butter or coconut butter instead of regular butter in a traditional pastry dough to make it vegan? also, i think the less you work it, the crumblier it is, right? as opposed to working it a lot and getting all the gluten activated and gooey 🙂
    also, for the caramel i’m thinking to use coconut sugar, which already has the caramelly flavor 😛

    Reply
    • Ania says

      October 27, 2016 at 3:11 pm

      Hi Iulia,

      I haven’t tried making pastry with either cocoa butter or coconut butter so I’m not sure. Coconut oil will definitely work, but I would advise going for refined one in this instance. Yes, you are not supposed to ‘work’ shortcrust pastry or it will get tough. Gluten activation is not your friend when it comes to pastry making 🙂 Hope that helps, Ania.

      Reply
  17. Nigella says

    November 18, 2016 at 2:32 am

    Made these tonight…. had problems with the caramel unfortunately. Followed instructions exactly, sugar burnt on the bottom before it was melted on the top… help! any suggestions? wasn’t even a thick layer of sugar so out of ideas myself. seems stirring it would actually have worked better. ended up just making chocolate tarts without the caramel which was nice but less exciting.

    Reply
    • Ania says

      November 18, 2016 at 11:36 am

      Hi Nigella,

      I’m sorry to hear that you had problems making the caramel. If that’s of any consolation, caramel is notorious for being tricky to get right and I myself have messed it up a number of times too, so don’t worry. There are two methods for caramel makin: dry (which is the one I gave in the recipe) or wet. Stirring is definitely a ‘no no’ in a dry method as it causes the sugar to clump together and harden. It sounds to me that your heat might have been turned up a bit too high. Were you making more than one portion? With 1/2 cup of sugar you should have a thin layer of sugar, even in a small pan. I would try again if you are not too discouraged. Perhaps watching a You Tube tutorial on the art of caramel making will be helpful.

      Hope that helps,

      Ania

      Reply
  18. Anisa Stier says

    December 2, 2016 at 10:35 am

    Hi Ania, love this recipe. i plan to make them for christmas and would be nice if i could make them ahead or either parts of it ahead. Do you know how long the tarts will keep either in or out of the fridge?
    Kind regards, Anisa

    Reply
    • Ania says

      December 2, 2016 at 11:59 am

      Hi Anisa,

      Thank you, I am so glad to hear it! I’ll be honest, I don’t know as they don’t last longer than 2 days in my house (or I give them to my neighbours), but you can definitely make caramel ahead of time and keep it in a sterlised jar in the fridge and perhaps pastry can be made ahead, laid out in a pastry tin and frozen until you are ready to bake it.

      Hope that helps a little!

      Ania

      Reply
  19. maya says

    December 17, 2016 at 12:28 pm

    great recipe, thank you so much for sharing it 🙂

    Reply
    • Ania says

      December 17, 2016 at 1:29 pm

      Thanks so much for you kind words, it’s so nice to hear that! 🙂 Ania

      Reply
  20. Catherine says

    January 30, 2017 at 7:10 am

    My daughter asked for this for her birthday dessert recipe so I thought I would give it a try for her. It sounds like a delicious recipe and I love all the ingredients you have used I however had all sorts of trouble with the caramel firming up enough to put the chocolate on top and ended up putting it in the freezer. The pastry was also very difficult to roll out too. Any tips for next time?

    Reply
    • Ania says

      January 30, 2017 at 12:37 pm

      Hi Catherine,

      I’m sorry to hear that you had trouble obtaining the right consistency of caramel. Making caramel is a bit of a art form, vegan or not, so please don’t be discouraged! This particular caramel is meant to fairly runny as you want it to ooze out of from underneath the ganache layer – like in my photos. Once the caramel has been cooled down completely, there should be no problem with pouring cooled chocolate ganache on top, especially that the sides are enclosed by pastry – did you modify the recipe in any way? I must say that I am not sure I understand what went wrong. As for the pastry, it sounds like it perhaps needed a touch more water, it should not be tough at all.

      Ania

      Reply
  21. Catherine says

    January 31, 2017 at 3:09 am

    Thank you for your reply Ania🙂Unfortunately it just didn’t firm up much but putting it in the freezer helped and I did get the ganache on the top. The pastry seemed a little tough, not very stretchy like I am used to. In the end it tasted delicious and my daughter loved it. I love vegan recipes very much but I do seem to find the desserts a little tricky to make with the lack of animal fats but I will keep trying. Again thank you for your reply and for the tasty recipe🙂

    Reply
    • Ania says

      January 31, 2017 at 11:41 am

      Hi Catherine,

      I’m glad to hear that it turned out well in the end and that your daughter loved it! As for the caramel, it does sound like it needed to be pushed a touch more. The pastry is shortcrust pastry so it should not be stretchy at all (you don’t knead it like pizza dough), otherwise it will end up tough once baked. I appreciate that switching to vegan alternatives might take some getting used to but it’s really worth it! Trust me 🙂 Ania

      Reply
  22. Chloe says

    August 10, 2017 at 8:38 am

    Hi Ania,

    Thank you for the recipe it looks fab and I’ll be making it for my husbands and my date night this weekend!

    Can this recipe be made in a normal 9″ tart tin? I don’t have any of the individual ones.
    Thanks
    Chloe

    Reply
    • Ania says

      August 10, 2017 at 10:15 am

      Hi Chloe,

      Thank you. I hope both you and your husband will like it. Yes, sure, as long as there is enough pastry and filling to cover the surface area and fill the tart, of course. Ania

      Reply
  23. Willl says

    August 18, 2017 at 1:35 pm

    Made these last night and they are amazing!!! Used caster sugar for the caramel and almond milk in the ganache, which worked fine. Also had to add quite a bit more water to bring the dough together, then cooked them in bun cases so made about 14 small tarts.
    They taste absolutely fantastic… vegan for the win 😁

    Reply
    • Ania says

      August 18, 2017 at 5:39 pm

      That’s great to hear, Will 🙂 Thank you for taking the time to leave such a nice comment! Ania

      Reply
  24. Gaby says

    November 15, 2017 at 8:41 am

    Hi! They look AMZING! What about if I use coconut sugar?

    Reply
    • Ania says

      November 15, 2017 at 12:30 pm

      Thanks, Gaby! I haven’t tried coconut sugar so I cannot be sure, but worth trying on half a recipe, I would say. Ania

      Reply
  25. Holly D says

    December 26, 2017 at 12:28 am

    I made a variation on this for Christmas dinner today – used the recipe for the ganache and the caramel but replaced the pastry with a biscuit base of digestives/hob nobs! It turned out so well and was definitely one of the best desserts I’ve ever made, and even the carnivores agreed!

    Reply
    • Ania says

      December 27, 2017 at 1:15 pm

      That’s great news, Holly! I’m chuffed to hear that it was such a hit! Ania

      Reply
  26. Philippa says

    February 13, 2018 at 11:47 pm

    We are 6 weeks in to being Vegan which is a big change for our 50 year old bodies! However, it is going well and we are really embracing it. I am always on the look out for new recipes to try and am looking forward to making this today for Valentines for my lovely hubby!
    Interested that you are in Greece, we spent a lovely few weeks on Syros last October, so beautiful 🙂 We live in New Zealand which is also a beautiful place.

    Reply
    • Ania says

      February 14, 2018 at 1:28 pm

      Congratulations on making the transition, Philippa! For me and my fiance, it has been the best decision we have ever made! It changed our lives in so many good ways. I’m excited that you are planning to make these, hope they will hit the spot! I have been to Syros a few times, it’s a lovely island with beautiful Venetian architecture, isn’t it? We no longer live in Greece (we moved to the UK in November last year), but plan to spend long summer holidays there every year. Ania

      Reply
  27. Mrl says

    February 15, 2018 at 7:28 pm

    Do you think I can also use cupcake forms instead of tart ones?

    Reply
    • Ania says

      February 16, 2018 at 12:39 am

      Yes, that should work although in my experience it is harder to get the pastry to be that thin and delicate. Ania

      Reply
  28. Kanako says

    March 7, 2018 at 4:51 am

    It looks soooo delicious!!!
    Could I use cacaomas or dairy-free chocolate instead of raw cacao for the pastry?
    I think that I seem to be able to do it if I change other combination…

    Reply
    • Ania says

      March 7, 2018 at 11:56 am

      Thanks Kanako. I’m unsure as to what you mean by ‘cacaomas’ and I don’t think a melted chocolate bar will work. What is needed is something in powder form so that you don’t overwork the flour while trying to incorporate melted chocolate for example. Hope that makes sense! Ania

      Reply
      • Kanako says

        March 8, 2018 at 3:47 pm

        Thank you for your reply.
        Sorry for the confusing explanation.
        “Cacaomas” means chocolate liquor (cocoa liquor) or cocoa mass.

        Reply
        • Ania says

          March 8, 2018 at 7:11 pm

          I’ve looked it up and I’m not sure whether it’s suitable, but if you have experience of using it in the shortcrust pastry than don’t mind me at all. I’ve never used it myself so I may be wrong. Ania

          Reply
  29. Paula says

    March 30, 2018 at 11:10 pm

    used a GF flour , and it was very dry shell. next time I will try a coconut flour.
    My caramel sauce didn’t thicken , had to thicken it with tapica flour. it didn’t alter the flavour.
    appears I have some holes in the crust. running caramel sauce coming out the bottom of the tarts..hahah…im just licking it up no bigging.
    hope it sets before all the sauce runs out the hole..
    Not discouraged. I will try these again.

    Reply
    • Ania says

      March 31, 2018 at 12:35 pm

      Hi Paula,

      From my experience coconut flour is very water absorbent so you may end up with a dry shell too. Have you tried adding more oil and water to the GF pastry? As for the caramel it sounds like you didn’t cook it for long enough and so excess moisture haven’t had a chance to evaporate, perhaps persevere a bit longer next time. And also, I am glad you are not losing heart as caramel is a tricky thing to get right if you haven’t made one before. It took me a while to learn the technique and patience too 😉 Good luck next time! Ania

      Reply
  30. Victoria says

    April 2, 2018 at 10:29 am

    Hi Ania. I’m dairy free due to being intolerant, I struggle to find really scrummy puddings which I can eat which I actually want to make. I’ll make a Victoria sponge (dairy free) but not really eat any, the same with flapjack. This recipe however, this has smashed it out the water. I’ve never made caramel before so I was chuffed how that came out. I thought I had tart baking cases but after recently moving and most of my kitchen/baking ware in storage and using my mother in laws due to lack of space, I ended up using one of my cake tins for the tart. As I didn’t want the delicious caramel to ooze our as it was a big tart, when my caramel clumped together, I didn’t add more milk, this really helped to have a firm caramel, whilst still not solid. I also made extra ganache, I used 135g of chocolate, and worked on the basis of 15ml less coconut milk to the weight of the chocolate. That was definitely a wing, but it worked, although I didn’t add any water. It’s so yummy & I’m so grateful for your recipe. Thank you very much!!

    Reply
    • Ania says

      April 2, 2018 at 1:29 pm

      Aw, thank you for your kind words, Victoria! I’m really chuffed to hear that you enjoyed this recipe! 🙂 Ania

      Reply
  31. Kleanthis @ Yumbles says

    July 3, 2018 at 3:10 pm

    Those tarts in the photos look absolutely amazing Ania. They look so well balanced and professionally made. I wonder if you have also tried the recipe with almond milk.

    I have just discovered your blog and I am really excited with some of your recipes. Your Greek inspired vegan dishes , in particular, will be something I will definitely try in the following weeks.

    Reply
    • Ania says

      July 3, 2018 at 4:31 pm

      Thanks you, that’s lovely to hear!! I haven’t tried this recipe with almond milk, but I have made an almond milk ganache for this recipe for example so it’s certainly very possible, however, what I have realised is that the firmness of the ganache depends on the particular brand of chocolate you use. The 70% dark chocolate I used to buy when I lived in Greece required much more almond milk to achieve the ganache of the desired consistency compared to the 70% brands I tried in the UK so please be aware of that and try on a small sample first. Hope that helps! Ania

      Reply
  32. Sara says

    October 12, 2018 at 4:30 am

    Ooh this sounds great! I’m wondering if you can taste the coconut? Namely in the caramel part. Thanks!

    Reply
    • Ania says

      October 12, 2018 at 11:59 am

      Hi Sara,

      I haven’t tried it side by side with regular caramel (for obvious reasons) so not sure. I am guessing that if you are sensitive to coconut taste you probably could a little. Ania

      Reply
  33. Avril says

    April 15, 2019 at 9:55 am

    Hi, are you Vegan? I’m a bit confused I need to bake a sweet dish that is suitable for vegans I notice you use flour I’m under the impression a vegan is wheat and gluten free. Also no dairy or animal products are used. Can you clarify this for me.

    Reply
    • Ania says

      April 15, 2019 at 12:58 pm

      Hi Avril,

      Veganism is not a diet. It is about avoidance of all animal or animal-derived products (for example: meat, seafood, dairy, eggs, leather, gelatine and honey) to minimise animal suffering. It has nothing to do with being gluten-free, although some vegans, like non-vegans, choose to be or have to be gluten-free due to wheat intolerance. Hope that helps! There are lots of articles about this online (like this one here). Ania

      Reply
  34. margaret fieldsend says

    November 21, 2019 at 1:50 pm

    Can you please convert 1/2 cup of sugar to grams and 1/2 cup of coconut milk to either grams or millilitres thank you. Margaret

    Reply
    • Ania says

      November 21, 2019 at 6:24 pm

      Hi Margaret,

      1/2 cup of caster sugar is 100 g and 1/2 cup of any liquid is 120 ml. I hope that helps! Ania

      Reply
  35. Zoe says

    January 8, 2020 at 11:24 pm

    I made these for my gcse exam and they turned out really well and tastes great. Really recommended making the amazing little tarts. The only thing I did was I added some icing sugar to the ganache as I found it a little rich.

    Reply
    • Ania says

      January 9, 2020 at 12:07 am

      I’m glad they worked out well for you, Zoe! Congrats on your exam! When you say ‘rich’ I take it you mean too bitter? My intention was for the chocolate layer to offer contrast for the very sweet caramel layer underneath, but glad you were able to adjust the recipe to your taste. x Ania

      Reply
  36. Lisa says

    August 22, 2020 at 9:05 pm

    Ganache completely seized up and broke. :_(
    Not sure what I did wrong.

    Reply
    • Ania says

      August 23, 2020 at 2:21 pm

      Hi Lisa,

      I’m sorry to hear that, I am not sure what you mean by ‘broke’ but you can bring it back by mixing in a small amount of boiling water. Ganache can seize when chocolate was heated too aggressively or when chocolate comes in contact with any water/moisture. Hope this helps! Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on insta

Not sure about you but I have a hankering for nood Not sure about you but I have a hankering for noodles and not much time on my hands this week so these simple #satay #noodles have been a real life saver! Easy and quick to make, can be made both #oilfree and #glutenfree too! Enjoy 🤗😘Recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easymeals #veganmeals #vegannoodles #glutenfreevegan #sataysauce #peanutbutterlover #easyveganmeals #easydinner #easycooking #easyrecipe #easyfood #easyvegan #meatless #vegancomfortfood #veganbowl #eatwellbewell #eatplants #eattherainbow #veganlunch
What if I told you that there is only 6 pantry sta What if I told you that there is only 6 pantry staple ingredients that stand between you and a tray of fudgy on the inside and crispy on the outside #veganbrownies ? They are unapologetically indulgent but weekend plays by different rules so, hurry, get your oven on!recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe...#vegandesserts #egglessbaking #veganbaking #aquafaba #vegandessert #veganbrownie #veganfoodporn #vegantreat #vegantreats #veganrecipeshare #veganfoodblogger #vegan #veganuk #easyveganrecipes #weekendbaking #vegantreat #vegantreats #veganrecipes #noeggs #veganrecipes
What's cooking this weekend, guys? I feel like a s What's cooking this weekend, guys? I feel like a some #vegancomfortfood as this week has been a bit hectic and I just realized I have the sauce for this #veganmoussaka already in my freezer 💡so it's a no brainer. It's delicious, indulgent yet #healthier than its traditional equivalent and it reminds me of how we moved to Greece on a bit of a whim in pre-pandemic times🤷‍♀️🤪recipe link in my bio 👈 if you fancy or Google 'vegan moussaka lazy cat kitchen'#veganchef #vegancooking #eatvegan #crueltyfreefood #plantbasedrecipes #plantbasedprotein #veganrecipe #veganfoodblog #greekfood #dairyfreerecipes #meatlessmeals #healthierchoices #healthyvegan #vegandinner #weekendcooking #weekendtreat #veganaf #instavegan
On the blog, perfect #midweekdinner of roasted lee On the blog, perfect #midweekdinner of roasted leek and cauliflower #veganpasta that emerged from sad leftovers as I was too lazy to go food shopping 🙋‍♀️ Easy to make, full of flavour, creamy and really satisfying 😋#recipe link in my bio or 🏃‍♀️to lazycatkitchen.com and click on the latest post!#glutenfreevegan #easypasta #midweekmeals #cauliflowerrecipes #leek #easyveganrecipe #plantbased #plantbasedcooking #vegancooking #pastarecipe #pastalover #carblover #healthierchoices #dairyfreerecipes #dairyfreefood #veganrecipe #veganrecipeshare
Happy #veganpancake day, guys! If #crêpes aren't Happy #veganpancake day, guys! If #crêpes aren't your thing and you are after something quick and easy, these fluffy 1-bowl #veganpancakes might be just the ticket! They can be made #glutenfree too and best consumed to the tune of Jack Johnson's #bananapancakes song 🥞😋#recipe link in my bio 👈 or Google 'fluffy vegan banana pancakes lazy cat kitchen' 🐈#pancakeday #pantrystaples #easyveganfood #easyveganrecipes #egglesspancakes #dairyfreerecipes #whatveganseat #whatfatveganseat #shrovetuesday #plantbasednutrition #plantbasedfood #veganfood #veganfoodshare #veganfortheanimals #fluffypancakes #onebowl #glutenfreevegan
Don't get me wrong, I do love #pancakes 🥞 and # Don't get me wrong, I do love #pancakes 🥞 and #crepes. This #veganpancake filled with ginger cream and roasted rhubarb is easy to make and utterly delicious 🤤👌#recipe link in my bio 👈 or Google 'lazy cat kitchen buckwheat crepes'#veganpancakes #vegancrepes #vegancrepe #pancakeday #pancake #glutenfreevegan #vegantreats #easyveganrecipes #veganfoodblogger #veganfoodlover #veganfood #plantbased
While UK is going to gorge itself silly on pancake While UK is going to gorge itself silly on pancakes this coming Tuesday, most of the Northern European countries will pig out on marzipan filled cream buns, how is that fair??? I got a serious bout of bun envy and baked us a truckload of #vegansemla (that's what the Swedes call them). Who is with me? Pancakes are so last year...😜#recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe 🤓#whatfatveganseat #shrovetuesday #pancakeday #easyveganrecipes #vegandesserts #vegandessert #plantbased #vegantreats #veganfoodlover #feedfeed @thefeedfeed.vegan #bestofvegan #veganfoodshare #veganfood
If baking isn't your cup of tea, how about rolling If baking isn't your cup of tea, how about rolling some obscenely indulgent #amaretto #vegantruffles for your loved one 💕? It's a very old recipe but still a favourite of ours and while beetroot powder looks stunning, easier to get cocoa powder or chopped up almonds will work just as well!#recipe link in my bio 👈 or Google 'lazy cat kitchen valentines amaretto truffles'#veganvalentines #veganvalentine #vegandesserts #vegandessert #whatveganseat #glutenfreevegan #plantbased #vegantreats #chocolatetruffles #easyveganfood #recipedeveloper #veganfoodlover #feedfeed @thefeedfeed.vegan
This #veganchocolate mousse and raspberry tart req This #veganchocolate mousse and raspberry tart requires no baking and is guaranteed to blow your loved ones 🧦 off. It's beautifully airy and a delicious marriage of #darkchocolate and tart #raspberries - an ideal #valentines dessert 💕#recipe link in my bio 👈 or Google 'lazy cat kitchen vegan chocolate mousse raspberry tart'#vegandesserts #vegandessert #veganvalentines #veganvalentine #easyveganfood #easyveganrecipes #veganfood #glutenfree #glutenfreevegan #veganfoodshare #refinedsugarfree #refinedsugarfreetreats #rawdessert #veganfoodlover #veganfoodie
Load More… Follow on Instagram
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2021 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object