Vegan Caramel and Hazelnut Tart (Gluten-Free)

• Wide saucepan
• Small saucepan
• Mixing bowls
• Rolling pin
• Oven
• Heat-resistant spoon
•  8 inch Tart ring

Ingredients:

Gluten-free almond crust:

• 1.5 cups almond meal
• 2 flax seed eggs (2 tbsp of flax and 6 tbsp of water)
• 3/4 cup coconut flour
• 40 g of potato flour
• 3 tbsp of coconut oil 
• 6 tbsp of cane sugar
• 1/4 tsp Himalayan salt
• 6 tbsp of filtered water

Caramel and hazelnut filling:

• 1/2 cup cane sugar
• 1/4 cup of brown sugar
• 2 tbsp of maple syrup
• 2 tbsp of water
• 1/2 tsp of Himalayan salt
• 2 tsp of vanilla extract
• 1 cup of non-dairy cream
• 2 tbsp of cornstarch
• 1.5 cups of whole, blanched, hazelnuts

Dark Chocolate ganache:

• 1/2 cup (85 g) dark chocolate
• 1/4 cup (50 g) non-dairy milk

1. Gluten-free almond crust:
2. In a small bowl, mix the flax and the water and let them sit for a couple of minutes , until they get thick.
3. In a big mixing bowl or a stand in mixer with a guitar hook, place the flours , the salt, the almonds, the sugar. 
4. Add the flax eggs and the coconut oil and mix until crumbly.
5. Add water as necessary. Add up to 6 tbsp of water until you get a smooth ball of dough.
6. Wrap in plastic film and place in the fridge for 1-2 hrs.
7. Place the dough in between two baking papers and roll to create a thin layer, Placing the dough is a little difficult but don't worry- You can also squeeze and shape the dough into the pre-oiled (with coconut oil) ring, using your hands instead of rolling it. 
8. Because the dough has no gluten or leavening agent , there is no risk of overworking the dough..
9. Make sure to create an even layer of dough through out the ring and straighten the edges.
10. Preheat the oven to 375 F and line a baking sheet with baking paper.
11. Bake for 15-20 minutes, until the dough comes out golden.
12. Remove the the dough from the oven and let it cool down for about 10 minutes. after 10 minutes, use a small and sharp knife to remove the dough carefully from the ring, place on a cake cardboard or a flat plate.
13. Leave the dough to cool down completely.
14. Prepare the hazelnut caramel:
15. Heat the sugars, the maple, and the water in a thick-bottomed pan, the sugar will dissolve and start to get an amber color and a caramel-like smell.
16. Add the cream in one quick pouring gesture and mix well straight away, the prevent the caramel from solidifying. (use a towel or a glove since there might be a lot of hot fumes from the pan).
17. Add the vanilla and the cornstarch, mix well. as soon as the mixture start to thicken, add the hazelnuts and mix well. cook for 1-2 minutes and remove from the heat.
18. Carefully and quickly, transfer the hazelnut caramel into the prepared crust. make sure the hazelnuts are spread evenly. place in the fridge.
19. Let the filling cool down completely before decorating.
20. For the chocolate ganache: Heat the milk to a boil in a small saucepan or in the microwave. 
21. Place the dark chocolate in a heat resistant bowl and pour the boiled milk onto it. After 30 seconds, whisk well until smooth.
22. Let the ganache cool down and thicken until comfortable to pipe. 
23. Pipe your desired decorations straight on your cooled down cake.
24. I used a round piping tip and piped on a baking sheet that I then placed in the fridge. 
25. I removed the stable ganache drops with a small spatula and placed them on top of the cake for my desired decoration. 
26. Enjoy!