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Friday, 31 January 2020

Gluten-free strawberry chocolate tart recipe

Vegan + gluten-free.

A 5 ingredient chocolate pastry crust, with a 3 ingredient strawberry filling, with an easy chocolate ganache, topped with fresh berries and a white chocolate drizzle.
This tart would be perfect for Valentine's or Mother's day! 

The filling is silky smooth, and with the added chocolate ganache topping, this is a rich dessert that will satisfy a sweet tooth! 

Preparation- 3 hours
Baking time- 15-20 minutes
Serves- 10+
Level- Easy

Ingredients for the crust
-330g of gluten-free plain flour
-150g of icing sugar
-4 heaped tablespoons of cocoa powder
-240g of dairy-free butter
-1 tablespoon of water

Ingredients for the filling
-400g of block silken tofu
-200g of dairy-free white chocolate (melted)
-2 tablespoons of strawberry jam

Ingredients for the chocolate ganache
-1 can of coconut milk (cream only)
-150g of dairy-free dark chocolate

-Fresh berries
-Dairy-free white chocolate

To make the crust
Step 1- Preheat your oven to 180 degrees c and lightly grease a 9-inch loose base fluted tart tin.

Step 2- In a large mixing bowl, combine the flour, icing sugar and cocoa powder.
Mix to combine.

Step 3- Add in the butter and using your hands, work the butter into the dry mixture until a breadcrumb-like consistency.

Step 4- When the mixture is like fine breadcrumbs, add in the water until it comes together.
Try not to add too much water, as it will become really sticky.

Step 5- Wrap the pastry in some baking paper and place into the fridge to chill for an hour.

Step 6- Once the dough has firmed up, roll out the pastry until around 3mm thick.
TIP- I like to roll out dough/pastry on baking paper as this prevents it from sticking to your worktop.

Step 7- Carefully pick up the pastry and lay it in your tart tin.
Using your fingertips, press the pastry into the edges of the tart tin and trim off any excess pastry.
TIP- With any leftover pastry, cut out mini heart shapes to decorate your tart with.

Step 8- Place a piece of greaseproof paper on top and weigh it down with baking beans or rice.

Step 9- Place into the oven and bake for 10 minutes, then remove the paper, beans or rice and return to the oven for a further 8-10 minutes, or until lightly browned.

Step 10- Remove from the oven and allow to cool before filling.

To make the filling
Step 1- Drain the tofu and place it into a blender along with melted white chocolate and strawberry jam.

Step 2- Blend until fully combined and creamy.
This will take around 5 minutes oh high speed.

Step 3- Pour the filling into the cooled down tart tin and smooth out with a spoon or spatula.

Step 4- Pop the tart into the fridge for around 2-3 hours or until set.

To make the chocolate ganache
Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.

Gently heat until it comes to a light simmer then turn off the heat.

Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

Step 3- Pour the ganache over the filling and smooth out.

Step 4- Place the tart back into the fridge to set fully.

I served my tart with fresh berries, grated white chocolate and a white chocolate drizzle.
I also made heart-shaped pastry cookies with a leftover pastry from the crust.

Best enjoyed chilled.
Store in a sealed container in the fridge and best eaten within a few days.

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