But these yellow beauties are a delicious combination of sour and sweet as well as loaded with fiber and antioxidants, so you should definitely make them a part of your fall diet. Of course, we've got your back - allow us to introduce you to these perfect chocolate caramel tarts!
Combining a few of our favorite things, we developed these tarts as a beautiful, seasonal dessert. You're all (hopefully) familiar with our caramel sauce by now - if you're not, get acquainted, stat - but the real game changer in this recipe is the chocolate ganache. YOU GUYS. It makes us want to cry it's so good. It's the creamiest, most delicious, most addictive thing we've eaten in a long time.
The pears are obviously a great part of the the tarts too, don't get us wrong. Basically what we're saying is that every component is swoon-worthy, so get to the kitchen!
CHOCOLATE CARAMEL Pear TART
1 cup raw unsalted almonds
1 cup medjool dates, pitted (~12 dates)
1 batch salted caramel sauce
2/3 cup canned coconut milk
1/3 cup water
5 1/3 oz vegan chocolate, chopped
1 sour pear, for topping
Cut three 6" circles and place one into each tart dish (only necessary if you are not serving the tarts in the dish). Set tart dishes aside.
Begin by making the crust. Pulse almonds in a food processor or high speed blender until broken up into small pieces, stopping before they become almond meal. Add soaked and pitted dates and blend until the ingredients come together in a sticky ball. If it feels excessively sticky, pulse in additional almonds. Press half the mixture into each tart dish.
To make the chocolate ganache, place chocolate into a large bowl. Heat coconut milk and water in a saucepan over medium low heat until lightly simmering, then pour over the chocolate. Let sit - do not stir yet!
Meanwhile, make one batch of our salted caramel sauce following the recipe and directions from that link. Pour 1/3 of the sauce into each of the crusts, using a spoon to smooth out the surfaces.
Return to the chocolate and coconut milk mixture. Stir until the two incorporate into one another and become a smooth, silky liquid chocolate. Even if it seems too wet at first, keep stirring! It will suddenly come together like magic. Pour 1/3 of the ganache into each tart, covering the caramel. Smooth the surfaces.
Place in the fridge for at least two hours. While chilling, slice your pear. After the chocolate has set, top with pear slices. A tarter (hehe) fruit like raspberries would be delicious too!