Tarts I The Showdown Season One Finale | Tastemade

It's the final episode of season one! Who will walk away with the approval of the Tastemaster: Venetia Falconer or Topless Baker?

Vegan Salted Caramel Tart

INGREDIENTS:
Base Ingredients:
150g pecans
150g almonds
100g pitted dates
1 tbsp of vanilla
2 tbsp of coconut oil
Caramel layer:
300g pitted dates
150g almond butter
10-12 tbsp water
10 tbsp of coconut oil
1 large pinch of salt
Chocolate top layer:
300g 70% dark chocolate
Heaped teaspoon of coconut oil

STEPS:
1.) Line a 24cm round non-stick springform cake tin. Base layer: blend the nuts into a flour like consistency in a food processor. Add the dates, vanilla extract and coconut oil until the mixture resembles breadcrumbs.
2.) Press it firmly into the tin, making sure it’s spread out evenly.
3.) Caramel layer: Put all the ingredients into the blender
and mix until super smooth - this may take between 5-10 mins, and you might need extra water. Spread the caramel evenly on the base layer and place in the fridge.
4.) Chocolate layer: gently melt the chocolate in a bain marie with the coconut oil. Remove from the heat then pour over the caramel layer.
5.) Place in the fridge to harden up.
6.) Top with a dusting of coarse salt and serve with an
optional scoop of dairy-free ice cream.

Strawberry and Mascarpone Tart

INGREDIENTS:
Biscuit Base:
250g Digestive Biscuits
100g Melted Butter
Mascarpone Filling:
250g Mascarpone
50g Caster sugar
1 Tsp Vanilla Extract
100ml Double Cream
To Decorate:
400g Fresh Strawberries

STEPS:
1.) Blitz the biscuits in a food processor until you have fine crumbs. Slowly pour in the melted butter. Using a spoon, spread the mixture into a tart tin, pushing it into the base and the sides. Chill in the fridge.
2.) To make the filling, beat the mascarpone, sugar and vanilla together until combined & fluffy. In a separate bowl whisk the double cream to soft peaks.
3.) Fold the double cream into the mascarpone mixture and spread it evenly over the hardened biscuit base.
4.) Hull and slice the strawberries, and lay them around the tart, in a fluted design.

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