Vegan White Chocolate Ganache Tarts With Raspberries Recipes

VEGAN WHITE CHOCOLATE GANACHE TARTS WITH RASPBERRIES

Vegan white chocolate ganache tarts with raspberries image

Vegan white chocolate ganache tarts are easy to make yet they look impressive and taste divine. They are naturally gluten-free and sweetened with maple syrup.

Provided by Ania

Yield serves 4

Number Of Ingredients 12

Ingredients

180 g / 2 cups rolled oats (gluten-free certified if needed)
¼ tsp fine salt
45 ml / 3 tbsp maple syrup
25 g / 2 tbsp (scoopable but not melted) refined coconut oil
52 g / 1.85 oz cacao butter
15 g / 6 tsp cornflour / cornstarch*
60 ml / ¼ cup almond (or other plant) milk
100 g / ½ cup coconut cream**
60 ml / ¼ cup maple syrup or other liquid sweetener
2 tsp vanilla extract
¼ tsp sea salt
28 fresh raspberries or blackberries (any sour fruit will do)

Steps:

Grind the oats in a power blender or a food processor until you obtain a coarse mixture.
Place ground up oats and salt in a large bowl.
Add maple syrup and melted coconut oil and work them into the oats with your fingers until evenly distributed and you get a 'dough' that is pliable, but not too wet or sticky. If it is too sticky, add a touch more oats. If it's too dry, a little more oil.
Preheat the oven to 175° C / 350° F and grab your pastry cases.
Using your hands, line each pastry cake with the dough.
Bake for 15 minutes. Once out of the oven, press the bottoms down as they will have likely bulged up a little. Allow the shells to cool down completely before removing and filling with the ganache.
Place cacao butter in a glass or metal bowl over a pot of gently simmering water and allow it to melt fully.
Mix cornstarch and 2 tbsp of water in a small bowl until smooth and lump free to create cornstarch slurry.
Put almond milk, coconut cream and maple syrup in a medium sized pot and place on a low heat. Using a wire whisk, whisk cornstarch slurry into the mixture and keep on whisking until the mixture starts bubbling gently. Allow it to bubble for a few seconds to thicken, whisking the entire time. Take off the heat.
Whisk in vanilla, salt and slowly drizzle in melted cacao butter, whisking just until uniform and smooth, but no more than that. If the mixture happens to split, try whisking vigorously, if that doesn't help whisk a teaspoon or two (no more) of boiling water to bring it back.
Pour or spoon into the shells immediately. Allow to cool down and then chill in the fridge until set - preferably overnight (8-10 hrs).
Decorate with fresh raspberries and serve.

Nutrition Facts : Calories 552.85 calories, Carbohydrate 72.91 grams, Cholesterol 0 milligrams, Fat 26.59 grams, Fiber 5.6 grams, Protein 6.66 grams, SaturatedFat 17.51 grams, Sodium 290.16 milligrams, Sugar 36.06 grams, TransFat 0 grams, UnsaturatedFat 9.08 grams

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