Salted Caramel Tarts

Salted Caramel Tarts

Prep Time30 mins
Cook Time1 hr
Course: Dessert, Snack
Servings: 6
Author: Claudia Schoeman


For base

  • 120 g Vanilla Protein Porridge
  • 4 tbsp melted butter
  • 2 tbsp erythritol

For caramel

  • 1 cup Cream or coconut cream
  • cup erythritol
  • 1 tbsp vanilla essence
  • ½ tsp salt

For chocolate layer

  • 100 g sugar free milk chocolate
  • 1 tbsp coconut oil
  • Salt, desicated coconut & speckeled eggs (optional)



  • Line 6 mini tart tins with baking paper.
  • In a mixing bowl add 120g Vanilla Protein Porridge, 4 tbsp melted butter and 2 tbsp erythritol and mix until a ‘crumbly’ texture forms.
  • Separate the mixture into tins and press flat to from the bases.
  • Put the bases in the fridge to set.


  • To a sauce pan add 1 cup of cream or coconut cream, ⅓ erythritol, 1 tbsp vanilla essence and ½ tsp salt and place onto a high heat on the stove. Be sure to mix continuously.
  • Let the caramel simmer for about 10 minutes while continuously stirring.
  • Once mixture becomes thicker and darker remove from the heat and place into bowl and set aside to cool.

For chocolate layer

  • In a sauce pan or pot melt the chocolate and coconut oil and mix till smooth.

Combining it all together

  • Remove the bases from fridge and scoop the caramel evenly into the tart bases and flatten slightly.
  • Pour in the melted chocolate evenly over the tarts.
  • Sprinkle with salt, coconut and speckled eggs.
  • Place in fridge to set for 1 hour. Be sure to store the tarts in the fridge too.

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