I’ve always shied away from Vegan recipes – not because I have anything against Veganism, but simply because sometimes it seems so much harder to create tried and true recipes with vegan ingredients. But when I discovered that a completely Vegan Chocolate Tart could be made pretty easily, I had to give it a go. And this recipe is pretty damn easy and with ingredients you can find in most supermarkets these days and I think if you tried this then you wouldn’t even realise that there were no dairy products in it! It went down a storm with my workmates, both Vegans and Non-Vegans, so it’s definitely worth giving it a go!
Vegan Chocolate TartPrint Recipe
- 390g Vegan Dark Chocolate
- 400ml Soy Cream
- 150g Golden Syrup
- 85g Refined Coconut Oil
- 25ml Coffee
- 1tsp Salt
- 320g Jus-Rol Shortcrust Pastry (suitable for Vegans)
- Also needed:
- 10"(25cm) Loose Bottom Tart Case
Pre-heat the oven to 200°C/390°F/Gas Mark 6.
Roll out the pastry to around 1cm thickness and slightly larger than the tart case. Line the tin with the pastry and trim off any excess.
Prick the base of the case with a fork a few times, and then line with greaseproof paper and fill with baking beans. Chill for 15 minutes.
Place in the oven and blind bake for 15 minutes.
Take out of the oven and remove the greaseproof paper and baking beans and then place back into the oven and bake for a further 5 minutes.
Remove from the oven and leave to cool completely.
Break the dark chocolate into a large bowl, along with the golden syrup, coffee and salt.
Heat up the soy cream in a saucepan until it's hot, but just before it's boiling, and pour over the dark chocolate. Gently stir the chocolate and cream until the chocolate is completely melted.
Add in the coconut oil and stir into the chocolate mixture until it's completely melted and the chocolate is smooth and glossy.
Pour into the pastry case, making sure the mixture is even, and then place into the fridge to set completely.
Dust with a little icing sugar, and serve.