Vegan Chocolate Tart with Strawberry-Rhubarb Gelée
Ingredients
Crust
- 95 g almonds (blanched)
- 75 g pitted dates
- 40 g dessicated coconut
- 1 tbsp vegan nutella
- 1 tbsp cold water
- 1 tbsp cold coconut oil
- 1 tsp vanilla extract
- a pinch of salt
Strawberry-rhubarb gelée
- 150 g fresh strawberries
- 50 g fresh rhubarb
- 4 tbsp unrefined cane sugar
- 40 ml lemon juice
- 1 tsp agar agar
- a pinch of salt
Chocolate layer
- 100 g semi sweet vegan chocolate
- 150 g full fat coconut milk (from a can)
- 1/4 tsp agar agar
- a pinch of salt
Preparation
Add all crust ingredients into a food processor and blend on medium speed until the ingredients combine and resemble a wet coarse sand.
Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin.
Place the crust in the fridge to cool.
Wash, drain and cut the stems of the strawberries and cut them into small pieces.
Wash rhubarb and cut it into small chunks.
Place strawberries and rhubarb in a small pot over medium heat.
Add in the sugar, lemon juice, salt and agar agar.
Bring everything to a boil, then turn the heat on low and cook the gelée for 5 minutes.
Turn off the heat and let it cool for about 30 minutes, then pour the gelée over the prepared crust and place the tin back in the fridge.
Place coconut milk, agar agar and salt in a small pot over medium heat.
Bring everything to a boil, then turn the heat on low and let it simmer for 5 minutes.
Turn off the heat, add in the chocolate chopped and whisk until smooth.
Pour it over the gelée layer and place the tart back in the fridge to cool for a few hours.
