Meet our hero, Jerrelle Guy. The baker behind the new cookbook Black Girl Baking is making sure that plant-based and gluten-free doesn’t mean a boring plate of fruit for dessert. We’re obsessed with her sea salt butterscotch tart, which hasa crisp almond shortbread crust and coconut cream butterscotch filling.
For more tips, tricks and recipes from Jerrelle Guy, check out her website, Chocolate for Basil, and her exclusive interview on The Coterie.
Macadamia, Brown Butter and Cashew Cookie Dough
½ cup granulated sugar
¼ cup virgin coconut oil, at room temperature, or softened butter
1 teaspoon pure vanilla extract
2 cups almond meal flour
½ teaspoon salt
⅔ cup packed light brown sugar or coconut sugar
⅔ cup canned coconut cream
½ cup coconut oil or butter
1 teaspoon kosher salt
Flaked sea salt, as needed
1 Granny Smith apple, sliced (optional)
1. Preheat the oven to 375°F and have a 9-inch round tart pan or a 4-by-14-inch tart pan nearby.
2. MAKE THE CRUST: In a bowl with a handheld mixer or a stand mixer with a paddle attachment, mix the granulated sugar, coconut oil and vanilla together until fluffy. Mix in the almond meal flour and salt. Then press the mixture evenly into the bottom and up the sides of the tart pan.
3. Place the entire tart pan in the freezer for 10 minutes to harden, then bake in the oven until the edge is brown and the center is crusty, 15 minutes. Remove from the oven and let cool.
4. MAKE THE FILLING: In a saucepan, combine the brown sugar, coconut cream, coconut oil and salt. Bring to a boil and then cook over medium heat for about 25 minutes. Have a cup of ice water nearby. Dip the tip of a fork into the boiling sugar and then into the ice water; if the sugar sticks between the tines of the fork without dissolving, the filling is ready. Pour it into the cooled tart crust, sprinklewith sea salt, arrange the apple slices on top, if desired, and let it cool and harden before slicing and serving.