Easy Vegan Chocolate Tart
Ingredients
Pastry
- 300g Spelt flour (or plain flour) - I use @dovesfarm
- 150g vegan butter block -I use @bakewithstork baking block
- 3 tbsp coconut sugar (brown sugar works too)
- 2 tbsp cold water
Mousse
- 450g silken tofu
- 220g dark chocolate @cocoarunners do great chocolate for cooking
- 3 tbsp maple syrup
Preparation
Whizz the 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.
Melt the chocolate in a bain-marie.
Put the tofu, maple syrup and melted chocolate into a blender and blend until smooth.
Pour into the cooled tart case and refrigerate until set.
When ready to serve, grate some more chocolate over the top to decorate.
Tips
The mousse uses only three ingredients and can be made alone without the pastry case, served in espresso cups instead.
