This has always been my favourite chocolate tart recipe so I was so happy when I worked out how to make it suitable for my vegan friends too. The recipe is exactly the same as normal, just using a few amazing plant based substitutes. I promise you can't taste the difference at all!
You Will Need:
For The Base:
- 24 Chocolate 'brownie flavour' Oreo's (naturally vegan!)
- 6 Tablespoons of melted butter (or flora)
For the Tart Filling:
- 1 Cup of double cream (or Elmlea Plant Double Cream - I cannot stress enough how impressed I am with this! It tastes like real cream!)
- 1/4 Cup melted butter (or flora)
- 170g Milk chocolate and 170g Dark chocolate
(if making this vegan, miss out the milk chocolate and instead substitute for 340g Bournville which is naturally vegan)
- 2 tablespoon icing sugar
Plant Based Alternatives - all easily available from the 'Free From' aisle of Asda or other supermarkets! :)
Method:
- In a food processor, whiz up the Oreos into a fine crumb.
- Pour into a bowl and mix in the melted butter, then press into a 23cm tart tin.
- Chill in the freezer for 15 minutes until set and preheat the oven to 180 degrees Celsius (fan).
- Bake the base for 5 minutes - this will crisp up the base nicely and form a sturdy base for the ganache.
- To make the filling, heat the cream and butter in a pan until warm, then add in your chocolate, icing sugar and a pinch of salt. Turn the heat off and mix until it forms a glossy, thick sauce.
- Pour the ganache into the preprepared tart tin and put into the fridge for 3 hours to set.
- Remove from the tart tin and garnish with cocoa powder and raspberries.
Enjoy X
Комментарии