VEGAN CHOCOLATE TART
A slice of this rich, vegan chocolate tart is the perfect way to end a meal. This indulgent dessert is easy to make with just a handful of ingredients
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 516 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
VEGAN CHOCOLATE TART
This homemade chocolate vegan tart recipe is the perfect fancy dessert to impress all of your guests.
Provided by Chocolate Covered Katie
Categories Dessert
Time 10m
Number Of Ingredients 6
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
Nutrition Facts : Calories 242 kcal, ServingSize 1 serving
VEGAN CHOCOLATE TART WITH SALTED OAT CRUST
You don't have to use a vegan chocolate to make this decadent tart-any bittersweet baking bar will be great.
Provided by Claire Saffitz
Categories Coffee Chocolate Dessert Bake Kid-Friendly Vegan Oatmeal Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 21
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.
MINI CHOCOLATE VEGAN TART RECIPE BY TASTY
Here's what you need: oreo cookie, margarine, dark chocolate chip, soy milk, vegan whipped cream, oreo cookie
Provided by Rebecca Yanni
Yield 1 serving
Number Of Ingredients 6
Steps:
- To make the crust, melt margarine for 30 seconds, stopping every 15 to check if melted.
- Mix melted margarine into the crushed Oreos inside the bowl you'll be serving the tart in.
- In another bowl or glass cup, melt the dark chocolate and milk or creamer together for 20-30 seconds. Add this into the crust.
- Refrigerate for 30 mins.
- Top with vegan whipped cream and Oreo crumbles. Serve and enjoy.
Nutrition Facts : Calories 1025 calories, Carbohydrate 92 grams, Fat 79 grams, Fiber 11 grams, Protein 12 grams, Sugar 68 grams
VEGAN RASPBERRY CHOCOLATE TARTS
I ordered some silicone molds thinking they were going to be the size of big peanut butter cups, but I opened the package to find mini tart-size pans. My disappointment quickly turned to excitement thinking of all the possibilities! I went into the kitchen and let what I had inspire me. I must say the result is darn delicious. Living a healthier lifestyle doesn't mean you have to give up decadence and these vegan chocolate tarts prove it. They're rich and so full of flavor they'll knock you off your chair.
Provided by Isabel Carlisle Storolis
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
- Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
- Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
- Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
- Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.2 g, Fat 26.5 g, Fiber 7.2 g, Protein 3.6 g, SaturatedFat 16.7 g, Sodium 0.7 mg, Sugar 10.2 g
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