Chocolate Crusted Caramel Nut Tart
A delightfully rich and decadent tart dessert.
1 cup flour
½ cup cocoa
½ cup Cardin margarine
½ cup sugar
1 cup brown sugar
¼ cup Maizena
¼ cup flour
½ cup agave syrup
¼ cup non-dairy milk
1 Tbsp oil
2 tsp molasses
2 tsp vanilla
1 cup chocolate chips
1½ cups walnuts / pecans / nibbed or flaked almonds (or a combination of these)
- To make the crust, sift the flour and cocoa together. Beat the margarine and sugar together until creamy. Add to the flour mixture and mix until well combined. Pat into a 9" square container or 10" pie dish. Bake at 180° for 12 minutes.
- To make the filling, combine the brown sugar, Maizena and flour; mix well to ensure no lumps. Add the agave syrup, non-dairy milk, oil, molasses and vanilla. Stir well until thoroughly mixed.
- Either mix chocolate chips and nuts and pour over the crust; or pour the chocolate chips over the crust and mix the nuts with the caramel mixture.
- Bake at 180°C for 25 minutes. Allow to cool completely. It is rich, so serve in dainty portions.
Serves 8 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
Show Comments / Reviews
No Comments / Reviews