Vegan Mini Chocolate Tartlets
Ingredients
- 175 g/6 oz/1 1/2 cups plain flour (all-purpose), gluten-free optional
- 75 g/2.75 oz/1/3 cup vegan butter
- 15 g/1/2 oz/1 tbsp castor (superfine) sugar
- About 1 tbsp water
Filling
- 100 g/3 1/2 oz soft vegan cream cheese
- 25 g/1 oz/5 tbsp castor (superfine) sugar
- 1 vegan egg, lightly beaten
- 50 g/1 3/4 oz dark vegan chocolate
To decorate
- 100 ml/3 1/2 fl oz vegan double (heavy) cream
- Vegan dark chocolate curls
- Cocoa powder, to dust
Preparation
Sieve the flour into a mixing bowl. Cut the butter into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add enough water to mix to a dough, then cover and chill for 15 minutes.
Roll out the pastry on a lightly floured surface and use to line 18 mini tartlet tins or mini muffin tins. Prick the bases with a cocktail stick or toothpick.
Beat the soft cheese and the sugar. Beat in the egg. Melt the chocolate and beat it into the mixture. Spoon into the pastry cases and bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 15 minutes until the pastry is crisp and the filling is set. Place the tins on a wire rack to cool completely.
Chill the tartlets. Whip the cream until it’s just holding its shape. Place in a piping bag fitted with a nozzle and pipe cream on top of the tartlets. Decorate with chocolate curls and dust with cocoa powder.
