Paleo Tangerine Dream Truffle Tart

So wowee!!! This Paleo Tangerine Dream Truffle Tart is gluten & grain free, and such extra special dessert! Constructed from 5 different layers that each compliment each other well – yes 5 whole layers of yumminess; a chocolate macadamia crust, a deceadent & smooth chocolate orange truffle, tangerine salted caramel, vanilla whipped coconut cream & a fresh tangerine sauce.

This dessert is perfect for Valentine’s Day (hint hint fellas) and is the perfect finisher to a big meal, dinner party or even Birthday. A small slice goes a long way and will quash your sugary chocolate cravings, but be warned even though this is classed as a clean treat it does have a high sugar content and so is best consumed in the evening otherwise you will likely have a bit of a sugar crash!

Now the great thing about this dessert is that you don’t need to construct every layer – you can get away with making just the truffle and salted caramel and it will seem more than luxurious. The crust adds a beautiful crunch to the dessert but it certainly isn’t needed so I will leave you to make a choice as to how you want to make this beauty.

This recipe requires you to chill a can of coconut milk (stored upright) in the refridgerator in order to make your whipped coconut cream. This is to allow the creamy solids to separate from the liquid so that your cream will hold it’s form. If you want to you can freeze the tart however I would recommend to only freeze the first 3 layers and then use the other 2 fresh but the whole thing can be frozen if needed. It will take around 6 hours to defrost in the fridge so bare that in mind! The tart will keep refridgerated in an airtight container for upto 1 week.

Anyways I hope that you guys enjoy this as much as I and my family did!

Makes: 8-10 slices

Preparation Time: 40 minutes (plus upto 1 hour chilling time)

Cooking Time: 25 minutes

Ingredients:

For the chocolate base:

100g macadamia nuts
50g 90% chocolate
1/2 cup Sukrin almond flour
2 tbsp coconut sugar
1 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp Himalayan pink salt

For the chocolate orange truffle filling:

100g 90% chocolate
50g raw grass-fed butter
1/2 cup coconut milk
1 tbsp raw honey
1 tbsp orange extract
1/4 tsp vanilla powder
Pinch Himalayan pink salt

For the tangerine salted caramel:

75g raw grass-fed butter
3/4 cup coconut sugar
Juice & zest 1 clementine
1/3 cup plus 1 tbsp coconut milk
1 tsp orange extract
1/2 tsp Himalayan pink salt
1/4 tsp vanilla powder

For the coconut whipped cream:

1 tin of coconut milk (chilled overnight)
1/2 tbsp raw honey
1/4 tsp vanilla powder

For the tangerine sauce:

1/2 cup water
1.5 tbsp raw honey
1/4 tsp xanthan gum (can be subbed with 1 tsp tapioca flour dissolved in 2 tsp water)
1/4 tsp vitamin C (optional but helps with the fresh taste)
1 tangerine

Method:

1. Firstly place your can of coconut milk inside the fridge the night before preparing your tart.
2. Create your tart crust by combining all of your ingredients for the crust into a food processor and process until it forms a smooth paste like dough.
3. Lightly grease a 9″ fluted edge loose based pie tin. Pour in your tart crust dough and knuckle in the dough from the centre of the tin outwards and upwards until you form a nice even crust. Chill the crust in the freezer for 20 minutes.
4. Prepare your chocolate orange truffle by combining all ingredients for your truffle into a heatproof mixing bowl. Place over a bain-marie on a medium heat. Stir frequently until all of the ingredients have melted and the mix becomes glossy and thick. You can make this in a pan but I find that the results are a lot smoother and you run less risk of burning or curdling the mixture using the bain-marie method.
5. Once the truffle mix is ready remove your base from the freezer, pour in the truffle and smooth around evenly with a spatula. Return to the freezer for around 20 minutes.
6. Whilst your tart is chilling prepare your tangerine salted caramel by combining all of the ingredients except for the orange extract, salt and vanilla powder into a small heavy based saucepan, give a good stir and place on to a low heat. Bring the mixture to the boil and whisk frequently.
7. Once the caramel begins boiling leave on until it the mixture begins to reduce into a caramel like consistency. This will take around 5 minutes. Keep whisking frequently to prevent the sugars from burning.
8. Remove from the heat and whisk in the remaining orange extract, salt and vanilla powder. Set aside and leave to cool for 10 minutes.
9. Remove your tart from the freezer and pour over your caramel, be sure to give it a good even spread with a spatula and return to the freezer to chill.
10. Now it is time to make your whipped vanilla coconut cream. Remove the can of coconut milk from the fridge and scoop out as much of the solid coconut cream as possible. Place into a mixing bowl along with the rest of the ingredients and whisk using an electric hand whisk until thick firm peaks can be formed. To check if it is ready you should be able to tip the bowl upside down and it won’t move. It takes about 5 minutes of consistent whisking to get to that stage. Cover and place into the fridge until needed later.
11. To prepare the tangerine sauce combine all of the ingredients except for the tangerine into a small pan and whisk until evenly distributed. Pllace onto a low heat and bring to the boil until the mixture has thickened. This will take roughly 5 minutes. Be sure to whisk frequently to prevent lumps! Set aside and leave to cool for a couple of minutes.
12. Next peel your tangerine and blend until the consistency of a smoothie. Pour in the mixture from the pan and blend until smooth. Place into the fridge to chill for 10 minutes.
13. Your tart can be stored in the freezer for a couple of weeks and will defrost fully in around 6 hours. So if you are freezing be sure to defrost before decorating with the other 2 layers.
14. To decorate remove the chilled tart and pour out the coconut cream being sure to spread with a spatula until nice and even.
15. Next drizzle over your fresh chilled orange sauce et voila you have now made your special treat! Feel free to dive in and eat it all or share with a friend or loved one!

 

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