If you love tart recipes, you are going to love this Gluten Free Caramel Delights Samoas Tart. It is creamy and full of all of my favorite ingredients. Coconut, chocolate, and caramel combine to have a party in your mouth!
While you are here, check out some of my best gluten free cookie recipes.
Today I can't wait to tell you about a dear friend, Jane over at the Heritage Cook blog. My daughter has been struggling with her health and it has been harder for me to blog consistently. Several of my gluten free friends will be helping me out with some guest posts.
The first thing I want to tell you about my friend, Jane, is that she is a baking wizard. Her Chocolate Monday series has been one of my favorites because, well, we all love chocolate. :-). I bet you will find a new way to love chocolate reading her series!
I know you are going to find lots of delicious recipes on her blog, but don't forget to check out her cookbook, The Gluten Free Bread Machine too. Jane is always willing to help people convert these recipes so they can be made in the oven as well!
Sit back, enjoy a cup of coffee, and try this incredible gluten free coconut caramel tart recipe. It looks creamy and delicious!"
Girl Scout Cookie Inspiration
Doesn't this look amazing? Jane created this recipe based on memories from when she was a Girl Scout.
As any Girl Scout knows, the biggest fund-raiser of the year is cookie sales and there is a lot of pressure to sell the most boxes. She was incredibly shy as a child and this was the hardest requirement for me. Needless to say, she was never the high-seller in my troop.
She found a Samoa Tart recipe on the blog, Love and Flour written by the delightful LeAndra. While many of her recipes were tempting, the Samoa Tart is the one that deeply resonated with me. Jane converted the recipe to gluten free by substituting her favorite nut crust recipe
I hope you love this fun Samoas cookie recipe as much as we do, and please do visit my friend Jane's blog for more recipe inspiration!
Jane's Tips and Hints to make this Samoas cookie recipe:
For the easiest way to drizzle your baked goods with chocolate and other glazes, pour the slightly cooled chocolate into a heavy-duty resealable plastic bag. Press it into one corner and twist the top to close the bag.
Use scissors to trim the point of the corner off. Start with a tiny hole and then cut more off if you want a thicker stream.
Things you need for this caramel delights tart recipe:
- Crust Layer
- 1 1/2 cups almond flour
- 1/4 cup sugar
- 4 tablespoons butter, melted
- Culce de Coco Filling
- 14 ounce can unsweetened condensed milk
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 3/4 cups unsweetened shredded coconut
- 1 tablespoon coconut milk
- 1/3 cup semisweet chocolate chips
- 1 teaspoon butter
- Preheat the oven to 350F degrees. Butter a 10 inch springform pan; set aside.
- Make the crust: In a medium bowl, combine the almond flour with the sugar. Add the melted butter and stir with a fork until the mixture resembles moist sand. Press the crumbs into the bottom of the springform pan. Also press the mixture part way up the side. Bake in the preheated oven for 12 minutes until browned. Remove from the oven and set aside.
- Prepare the Dulce de Coco and Filling: In a 4 quart saucepan, combine the coconut milk, brown sugar, and salt. Whisk until smooth. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low. Cover with a lid and simmer for 20 minutes, stirring occasionally.
- After 20 minutes, remove the lid and reduce the heat to low. Continue cooking on a low simmer for an additional 35-40 minutes. Stirring occasionally until the mixture is thick and syrupy.
- Remove from the heat and stir in the vanilla. Set aside to cool. When it is just warm to the touch, stir in the coconut and the milk, whisking until smooth. Taste it...if it is too sweet, add another pinch of salt.
- Pour the filling into the cooled crust, smoothing the top with an off-set spatula. Set aside while you make the ganache.
- Make the Ganache: In a small saucepan, melt the chocolate chips with the butter over low heat. Stir constantly. Remove from the heat when most of the chocolate chips are melted and continue to stir. Drizzle over the cake
- Allow to cool then enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 143mgCarbohydrates: 53gFiber: 4gSugar: 47gProtein: 8g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.