Caramel Tart

My nearly 4 year old son has recently started to ask more probing questions.

Gone are the days when I could simply fob off a question with a "just because" or "we'll see". He has a memory like an elephant and will remind me (often at the most inopportune time) when I am wrong or I've told him a 'porky'. 

The other day he asked me why his baby boy cousin had a clothes peg on his penis... which lead to a conversation about pregnancy and umbilical cords. Whilst at the supermarket last week he loudly explained to me the process by which farts are formed (apparently its all the stinky food coming out your bottom). When we were at the library he wanted to know (again very loudly) "why are those old ladies so old". I actually dont think they were really that old; which is probably why they shot us as greasy look. 

He is also a very critical recipe tester. He ensures that I write his comments in my cooking diary. This Caramel Tart he described as "caramelly"... which I think meant he liked it as he ate 3 pieces! 

This tart is based on one created by the great Martha Stewart. Being a tart, as opposed to be pie, means the crust is thinner and it is quite low. It is delicate, sweet and delicious! If you love love love caramel you may choose to double the caramel recipe (as one of my testers suggested). Alternatively, pair it with caramel whipped cream.

CARAMEL TART

INGREDIENTS
CHOCOLATE PIE CRUST (adapted from Against all Grain) 
You will only use 2/3 of the recipe

1/4 cup almond flour
1/2 cup coconut flour (available from health food and speciality stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla

CARAMEL
See 'The Great Caramel Sauce Off'

GANACHE
65 grams chocolate (can be made using this recipe)
1/4 cup coconut cream

INSTRUCTIONS

PIE CRUST
Preheat the oven to 175C (350F).
Grease/Spray an 18cm (7inch) spring form cake tin or pie dish.
Mix the dry ingredients in a mixing bowl using a kitchen stand mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and mix until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
Using the base of a larger cake tin, cut out a circle and place in greased springform tin.
This recipe uses approximately 2/3 of the pie crust mixture. The crust is quite thin and does not need to come up very high on the sides.
Place the tin in the fridge for 10 minutes before baking for 13 minutes.
Remove from the oven and allow to cool completely.

CARAMEL
See 'The Great Caramel Sauce Off'
When the sauce is still warm, pour into the cooled pie crust.
Place in fridge and allow to set for at least 2 hours.
If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.

GANACHE
Break the chocolate into small piece and place in a heat proof bowl.
Pour cream into a small saucepan and bring to the boil.
Pour boiling cream over chocolate and let sit for 2 minutes.
Stir to combine.
Pour over Caramel and allow to set in the fridge or at least 2 hours.
Keep the tart refridgerated.

Can be served with Caramel Whipped Cream