Here’s my vegan dessert recipe from Wednesday.

Vegan Chocolate and Coconut Cream Ganache Tart

150g Plain flour
80g Vegetable oil margarine
55g Ground almonds
55g Icing sugar

0g Dark, milk free, chocolate, finely chopped
300ml Coconut cream
2 tsp Vanilla essence
1 tsp Salt

Flaked almonds to decorate

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 15 minutes at 180˚C. Remove the baking beans and continue to bake for another five minutes or until the base is a golden colour.

ºC. Remove the beans and bake for a further ?? until the base is a golden brown colour all over.

To make the filling heat the coconut cream in a saucepan over a medium heat until it has a smooth consistency, then remove the cream 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 before pouring it into the baked pastry casing.

Allow the ganache to set for three to four hours. To finish decorate with flaked almonds and a sprinkling of icing sugar.

One thought on “Vegan Chocolate Tart Recipe

  1. Pingback: Happy Anniversary Colonel Mustard in the Kitchen | Colonel Mustard in the Kitchen

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