Chocolate strawberry tart (v)

Deeply chocolately with a strawberry filling - perfect for a special dessert or any time at all

Adapted from the chocolate strawberry tart recipe in Kris Holechek's The 100 Best Vegan Baking Recipes

Makes 1 tart

Vegan

Original post (and pictures) here



Ingredients:

For the tart base

1 cup plain flour

1/3 cup good-quality cocoa

3/4 tsp salt

1/2 cup non-dairy spread (I used Nuttelex)

1/4 cup white sugar

1/4 cup plain yoghurt

1 tsp vanilla

1 tbsp non-dairy milk



For the filling

1/2 cup white sugar

1/4 cup corn starch / cornflour

1 300g pack frozen strawberries

1/2 cup water


Dark chocolate, ~60g

Strawberries, ~1 punnet



Method:


For the tart base

1. Combine the flour, cocoa and salt. Set aside.


2. In a large bowl, cream the non-dairy spread and sugar until smooth. Add the yoghurt, vanilla and milk and stir to combine. Add the flour mixture in three batches, mixing well after each addition.


3. Flatten the dough, wrap in plastic wrap and refrigerate for at least 30 minutes.


4. Meanwhile, preheat the oven to 180'C. Grease and/or line a tart pan, springform pan, or (in my case) a heart shaped baking pan.


5. When the dough is chilled, roll out between two sheets of baking paper until 1-2cm thick. Press dough into the prepared pan and prick the bottom with a fork in a few places, to keep it from rising.


6. Bake for 18-20 minutes, until firm. Allow to cool completely in the pan.



For the filling


7. Combine the sugar, cornstarch, frozen strawberries and water in a saucepan. Bring contents to the boil, stirring regularly.


8. Reduce the temperature and simmer for about 5 minutes, or until thick, stirring constantly. (I didn't stir mine constantly, but you do want to keep a close eye on it as the mixture thickens up quickly.)


9. Remove from the heat and stir every few minutes until completely cool.



To assemble


10. When the tart crust is cool and while the filling is cooling, melt 1-2 rows of dark chocolate (~30g) in a small heatproof bowl. Line the base of the tart with the melted chocolate. Set in the refrigerator for at least 20 minutes.


11. Chop strawberries into halves and grate another 1-2 rows of dark chocolate (~30g) into a small bowl.


12. When the chocolate lining on the tart is set and the strawberry filling is cool, pour the filling into the tart case. Decorate with the strawberry halves and sprinkle over the grated chocolate. Set in the refrigerator for at least 30 minutes before serving.

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