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Salted Chocolate Tart

Salted Chocolate Tart
Author: The Vegan Cookie Fairy

Ingredients

Shortcrust Pastry

225g (2 cups) Plain Flour
A smidge of Stevia or Soft, Brown Sugar
125g (1 cup + 2 tbsp) Vegan Butter

Salted Chocolate

250g (8.8 oz) Good Quality Dark Chocolate
3-5 tbsp of Coconut Sugar
250ml (1 cup) Coconut Cream
2 tbsp Maple Syrup
3/4 tsp Coarse Sea Salt Flakes (plus extra for garnish)

Method

Shortcrust Pastry

You can make the shortcrust pastry either in a food processor or in a bowl. If the former, place all ingredients in a food processor and pulse until they begin to form a dough. If the latter,
place the ingredients in a large bowl and, with the pads of your fingers, rub together the flour and butter until they resemble wet sand. Add a splodge of water if your dough is too dry and
crumbly.

Lightly flour a clean surface. Roll out your dough roughly into a large circle, about 1/2 a centimetre thick. Drape it inside a 29cm (11.5 inch) greased pie tin. Fill with baking beans and
bake in a pre-heated oven at 180ºC (356ºF) for 15 minutes. Cool on a wire rack. 

Salted Chocolate

  1. Add the coconut sugar and coconut cream to a small saucepan placed over medium heat. Patiently stir with a wooden spoon for about 5 minutes, or until the sugar has dissolved in the cream.
  2. Roughly chop the dark chocolate and add to the cream. Leave it be for a few minutes; it will start to ooze into the cream. Stir gently with your wooden spoon until evenly melted. Add the sea salt, give it a final stir, and take the pan off the heat. Set aside to cool.
  3. When the chocolate is properly cooled (but still liquid enough to pour), pour into the cooked pastry case and place in the fridge. Depending on how cold your fridge is, it will take between 2 and 4 hours to fully set. You can test the firmness of your tart by shaking it side to side; if the chocolate wobbles, it’s not ready yet.
  4. Sprinkle sea salt flakes over your tart and serve cold.

Notes:

  • When I say coconut cream, I mean coconut cream, not creamed coconut. The difference is monumental. Coconut cream is available from Sainsbury’s and other large supermarkets. (I use Amoy, because that is the only brand I am aware of. If you know a cheaper one, do let me know.) Alternatively, full-fat coconut milk might work, or ordinary soya cream if you really don’t like the coconut flavour, but I have not tried these.
  • If you can’t bear the thought of making your own pastry case, I shan’t judge you. Buy a ready-made one, but make sure it fits your tin and is vegan.
  • If you want a thicker slab of chocolate, use a smaller pie tin. You will then have some leftover shortcrust pastry (make another pie!).