Easy Vegan Chocolate Tart
Ingredients
Pastry
- 300g Spelt flour (or plain flour)
- 150g vegan butter block
- 3 tbsp coconut sugar (brown sugar works too)
- 2 tbsp cold water
Mousse
- 450g silken tofu
- 220g dark chocolate
- 3 tbsp maple syrup
Preparation
Pastry
Whizz the pastry ingredients together in a food processor until the mixture just starts to come together in large clumps.
Turn out onto a floured work surface, press together then roll out to about 3 or 4mm thick and use to line a greased 23cm tart tin.
Bake blind at 180C for 15 minutes with baking beans in the tart case, then remove the beans and bake for a further 5 minutes until golden.
Mousse
Melt the chocolate in a Bain Marie.
Put the silken tofu, maple syrup, and melted chocolate into a blender and blend until smooth.
Pour the mixture into the cooled tart case and refrigerate until set.
Serving
When ready to serve, grate some more dark chocolate over the top to decorate.
Tips
The mousse can be made alone with just three ingredients and served in espresso cups without the pastry case if desired.
