I hope you are ready for something so good, you will think Christmas came early. When you think nuts, caramel, and fudge, I'm pretty sure you feel the same way I do, hungry! Well, these tarts will not disappoint. Not only do they contain some mighty delicious components, but they will certainly leave you feeling satisfied.
These tarts have some unique traits. First of all, the crust is made mostly from pistachio flour. Pistachios have such a distinctly delicious flavor and I really feel it balances the flavors nicely here. The best way to handle the crust is to create your dough ball, divide it into 6 smaller balls, and either use your hands or a rolling pin to flatten the dough about 1/4 inch thick. You will want the dough to be in a circle shape with a diameter of approximately 5-6 inches. This way, you can gently lay the prepared dough into the tart well and gently press down on the bottom and sides. Sure, you could just put a small dough ball in the tart well and press it down that way. But I have always preferred the appearance of the crust when the tart is finished baking after I have used the rolled dough method. So if looks isn't that important, do whatever is easiest for you.
The steps below show the dough in the tart pan prior to baking. I added weights to mine to prevent the dough from rising. If you don't have weights, just poke holes in the crust. The last picture shows the caramel fudge spread into the baked & cooled pistachio crust.
Next, let's talk caramel fudge! This fudgy layer gets it's dynamic flavor and texture from dates and unsweetened cacao chips. Pretty amazing! It complements the pistachio crust so well. And the nut topping, oh my! These tarts are seriously a triple threat when it comes to desserts.
These tarts can be served warm, cold, or at room temperature. It really just depends on your preference. Definitely store them in the refrigerator or freezer though. Use a dollop of coconut whipped cream to garnish or enjoy with a scoop of vanilla ice cream. Of course these tarts are tasty enough to stand on their own. They are perfect for the holidays and will be sure to be an eye catcher.
2 & 1/2 cups pistachio flour
1/4 cup coconut flour
1/2 tsp sea salt
1/3 cup maple syrup
1 tsp vanilla extract
1/4 cup softened coconut oil
Chocolate "Caramel" Fudge Layer:
20 medjool dates, pitted
1 tsp vanilla extract
1/3 cup softened cashew butter
1/2 tsp sea salt
1 Tbs coconut milk
1/4 cup melted unsweetened cacao chips
2 cups raw mixed nuts (pistachios, cashews, pecans, almonds, walnuts)
1/2 cup pomegranate seeds
1/4 cup full fat coconut milk
1/4 cup maple syrup
2 Tbs date paste (you will reserve this when you make the fudge layer)
2 Tbs cashew butter
1. Mix your crust ingredients in your food processor until a dough ball forms. Divide the dough into 6 balls. Flatten each ball to 1/4 inch thick in a circle large enough to cover the bottom and sides of each tart (5-6 inches in diameter). Then gently lay the flattened dough into each tart, pressing down on the bottom and sides. If you use the same tart pan I did, you will not have to grease it as the crust pops right out after cooling. Bake the crust at 350°F for 10-11 minutes.
2. For the fudge layer, place the pitted dates into your food processor and pulse until mostly broken down. Remove 2 Tbs of this date paste and set aside for the nut topping. Add the vanilla, cashew butter, salt, and coconut milk to the dates. Pulse to combine until smooth. You will need to scrape down the sides a few times. Remove this mixture and place in a medium bowl.
3. In a small saucepan, melt the cacao chips over low heat. Then pour the melted cacao into the medium bowl with the date mixture. Stir well. At this point, you should have removed the cooled tart crusts from their pan. Place them on a cutting board or another sturdy surface. Then divide the mixture equally into each of the 6 tarts.
4. Preheat oven to 325°F and line a small baking sheet with parchment paper. Roast the nuts for about 7-8 minutes. While the nuts are roasting, in a medium saucepan, heat the coconut milk, 2 Tbs date paste, 1/4 cup maple syrup, and 2 Tbs cashew butter. Stir until the mixture is well combined and smooth. Then stir in the roasted nuts. Combine, then gently stir in the pomegranate seeds. Divide the nut topping evenly between the 6 tarts.
5. You can enjoy these tarts at room temperature or cold, straight from the refrigerator. Store them in the refrigerator or freezer for longer storage.