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VEGAN dark chocolate and coconut tart with raspberries & white choc hearts

Coconutty chocolatey ganache and crunchy chocolate pastry? With extra white chocolate and tart, juicy raspberries? You are WELCOME. Pleeease do not run and hide at the thought of making your own pastry: this is a shortcrust pastry so none of that faffing around folding butter layers like you would with puff pastry AND I promise you it is really, really simple. The tart needs about 3-4 hours at least in the fridge afterwards to set, but that gives you enough time to clean up, watch Netflix, have a nap, walk the dog etc etc etc... (other boring adult jobs are optional) - and on that note: pleaaaase use full fat coconut milk, reduced fat won't set!


Ingredients:


Pastry case:

  • 200g plain flour

  • 30g cocoa powder

  • 1 tbsp caster sugar

  • Pinch of salt

  • 100g dairy free soft spread (make sure it's cold)

  • 50ml plant milk (I used almond, but coconut would be good too)


Ganache:

  • 300ml full fat coconut milk (tinned)

  • 300g dark chocolate

  • 1 tsp vanilla paste

  • 2 tsp coconut essence (optional)

  • Pinch of salt

  • 3 tbsp maple syrup


Toppings:

  • 1 small bar vegan white chocolate

  • 2 punnets of raspberries (you probably won't need all of them, you'll likely use 1 and a half punnets - use the remaining ones for a post-baking snack)

  • Cocoa powder for dusting

Other topping ideas: mint leaves, strawberries / cherries instead of raspberries, vegan milk chocolate drizzle, icing sugar, coconut sugar, desiccated coconut...


Method:

  1. In a large bowl, mix together your flour, caster sugar, cocoa powder and salt. Whisk together.

  2. Add the dairy free spread and rub together until it resembles breadcrumbs.

  3. Slowly (really slowly) add your plant milk and mix together until it looks like dough (you might not need all the milk so it's important to go slowly otherwise you may end up with soup)

  4. Wrap the pastry ball in clingfilm and pop it in the fridge for 30 minutes.

  5. Preheat your oven to 180 degrees.

  6. Generously flour your surface then roll out your pastry (move it around frequently so it doesn't seize up)

  7. Carefully add your pastry to your pie case and gently prick the bottom with a fork a few times.

  8. Grab some baking paper and cover the top - add baking beans and bake for about 10-15 minutes (top tip: if you haven't got baking beans to hand - who does? - then you can use rice, dried chickpeas/pulses or lentils - just make sure you use a generous amount of cover the whole surface)

  9. After 15 minutes, take your pastry out and carefully remove the baking paper and baking beans.

  10. Pop the uncovered pastry back in the oven for another 10 minutes. After this, take it out the oven and leave it to cool completely.

  11. When your pastry case is cool, make the ganache by heating your coconut milk in a saucepan on a low heat until it starts to steam.

  12. Break up your dark chocolate into a large heatproof bowl. Pour the warm coconut milk over the top and leave it for about 3 minutes. Then, mix together until silky smooth.

  13. Add the maple syrup, vanilla, coconut essence and salt and mix together.

  14. Pour into your pastry case and pop into the fridge for about 4 hours.


To assemble:

  1. Generously dust over the cocoa powder.

  2. Melt your white chocolate, pour into little heart moulds. Pop them in the fridge for about half an hour and when they are set organise them on top.

  3. Dot the raspberries around the edge. Enjoy!


Love, Soph x



I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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