Home » Bread & Baking » Vegan Chocolate Raspberry Tart
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Ref: 491
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 8
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Ingredients & Prep

   250 g  white spelt flour
   120 g  coconut oil cold cut in small pieces
   1 tbsp  Maple Syrup
   2 tbsp  water
   1/4 tsp  salt
  Chocolate Filling
   300 g  dark chocolate 70% chopped
   300 ml  coconut cream
   160 g  fresh raspberries
   80 g  palm or light brown sugar
   50 g  coconut oil
   1 tsp  vanilla extract 

Method

  Step 1
Pre-heat oven to 180'c.
  Step 2
Place flour & cold coconut pieces in a food processor & blitz to a crumb, add water & maple syrup, blitz again to combine, form into a ball cover with cling film & put in the fridge for 1 hour.
  Step 3
Roll out pastry in-between 2 sheets ovenproof of cling film (NOT WRAP) to about 30 cm disc, put back in the fridge to firm it up for 10 mins, take out & lay on the worktop & pull off top sheet of cling film, take a 23 cm loose bottom tart/flan tin & oil with sunflower or rapeseed oil, then place the tin upside-down centrally over the pastry, grab the edges of the remaining cling film & turn it over & gently push the pastry into the tin, leave the cling film on & add dry rice, mound up the sides to the top & bake for 20 mins, take out remove cling film & bake for another 5 mins, take out & allow to cool.
  Step 4
Place raspberries neatly across the bottom of the pastry case.
  Step 5
Make the chocolate filling by placing coconut cream, sugar& coconut oil in a saucepan, bring to a simmer stirring constantly to dissolve the sugar, then take off the heat & add the chopped chocolate & mix in until it has dissolved, carefully pour hot filling over the raspberries, push any that have moved to even out across the base.
  Step 6
Let the tart cool down then place in the fridge to set.

Suggestion & Tips

Check that you have heat proof cling film NOT food wrap, most you buy is the right one.
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