Vegan Chocolate Tart Food

VEGAN CHOCOLATE TART

Steps:

• To make the pastry, whizz the flour, cocoa and icing sugar in a food processor with a pinch of salt until uniform in colour. Pour in the melted coconut oil and pulse until the mixture looks like rubble. Add 2-3 tbsp ice-cold water and pulse again until the pastry just comes together. Knead briefly on a work surface, then wrap and chill for 30 mins.
• Roll out the pastry in between two sheets of baking parchment and use to line an 18-20cm tart tin. Chill for 10 mins in the tin while you heat the oven to 200C/180C fan/gas 6.
• Put a scrunched-up sheet of parchment over the pastry and fill with baking beans. Bake for 15 mins, remove the parchment and beans, and bake for another 10 mins until crisp and cooked through. Leave to cool in the tin, then trim the edges with a serrated knife.
• Measure out 100ml Elmlea Double Plant Cream Alternative and chill for later. Heat the remainder in a saucepan over a low heat until just steaming. Put the finely chopped chocolate into a bowl and pour over the hot liquid. Leave for 2 mins, then stir well to melt all the chocolate and make a smooth, shiny ganache. Add a pinch of salt.
• Pour the ganache evenly into the tart tin, then chill for 2 hrs until set. Whisk the reserved plant cream until thickened and softly whipped. Serve the tart in slices topped with the raspberries, a dusting of icing sugar and a dollop of whipped plant cream to serve.

VEGAN CHOCOLATE TART

Steps:

• To make the pastry sift the flour and sugar into a mixing bowl and then add the margarine. Rub this into the flour to create a breadcrumb-like consistency. Bring the mixture together into a dough and then wrap in cling film and chill for 15 minutes before rolling the pastry out.
• Grease a 25cm size flan tin and roll the pastry out to fit this. Fill with greaseproof paper and baking beans and blind bake for around 15 minutes or until the pastry starts to brown a little at 180˚C. Remove the baking beans and continue to bake for another five minutes or until the base is a golden colour.
• Meanwhile, make the filling. Heat the coconut cream in a saucepan over a medium heat until it has a smooth consistency. Remove from the heat and stir in the chopped dark chocolate until it melts into a creamy ganache. Fold in the salt and vanilla essence and allow the whole mixture to cool a little.
• Remove the baked pastry casing from the tin and pour in the chocolate ganache. Leave to rest for three to four hours to allow the ganache to set. To finish decorate with flaked almonds and a sprinkling of icing sugar.

VEGAN CHOCOLATE TART

Steps:

• *For firmest results, I like to make the recipe the night before. Or you can freeze it until firm if you'd prefer not to wait that long.To make the tart: If not already pitted, remove the date pits. (If dates are rock hard, just microwave a few seconds.) Combine all crust ingredients in a food processor until thin crumbles form. (Using a blender yields a super sticky dough that's much harder to work with, although not impossible.) Transfer dough to a 9-inch tart pan or a parchment-lined pie pan, and press down very firmly to evenly distribute the dough. Heat the coconut milk (it must be the full-fat canned kind) or cream until barely boiling. Turn off heat completely, and stir in the chocolate chips until they melt. Pour filling into the crust. Either freeze a few hours until firm enough to cut or refrigerate overnight (if it's still too soft to cut clean slices, freeze a half hour to get it firmer). Refrigerate or freeze leftovers. View Nutrition Facts

VEGAN CHOCOLATE TART WITH SALTED OAT CRUST

Steps:

• Crust:
• Preheat oven to 350°F. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
• Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20-25 minutes. Transfer to a wire rack; let cool.
• Filling and Assembly:
• Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.
• Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
• Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
• Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
• Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15-20 minutes before serving.
• Do Ahead
• Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.