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
300g 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.
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.