Vegan Double Chocolate and Raspberry Tart
Ingredients
Chocolate Pastry
- 190g plain flour
- 3 tbsp cocoa powder
- 3 tbsp icing sugar
- 150g vegan butter
- Pinch of salt
- 1/2 tbsp - 1 tbsp water
Raspberry Filling
- 1 cup raspberries
- 1 tsp agar mixed with 2 tbsp boiling water
Chocolate Ganache Topping
- 200g dark chocolate
- 1 cup coconut milk
- 1 tsp vanilla
Toppings
- 1/4 cup raspberries
- Cocoa nibs
- Raspberry dust
- 2 tbsp melted chocolate
Preparation
Preheat the oven to 170°C and lightly grease a tart tin with vegan butter.
In a food processor, combine all pastry ingredients except the water. Process until crumbly.
Slowly add water until the mixture forms a dough that sticks together between your fingers.
Wrap the dough and refrigerate for at least 30 minutes.
Press the chilled dough evenly into the tart tin, then blind bake for 15 minutes. Remove baking beads and bake for another 5 minutes. Allow to cool.
For the raspberry filling, mash raspberries in a small bowl to form a pulp.
Mix 1 tsp agar with 2 tbsp boiling water to create a gel, then stir it into the raspberry puree.
Spread the raspberry filling over the bottom of the cooled crust.
To make the ganache topping, gently simmer coconut milk and then remove from heat.
Stir in dark chocolate and vanilla until the mixture is smooth and glossy.
Pour the ganache over the tart and refrigerate for about 30 minutes to set.
Top the tart with drizzles of melted chocolate, fresh raspberries, freeze-dried raspberry dust, and cocoa nibs.