Vegan Tart with Chocolate Cream
- For the pastry
- 200 grams Pastry flour
- 2 teaspoons grated Orange peel
- 100 grams brown sugar
- 1 tablespoon Cocoa
- 50 grams ground almonds
- ½ teaspoon cinnamon
- 125 grams vegan butter
- 2 tablespoons Soy cream
- Pastry flour (for work surface)
- vegan butter (for the pan)
- dried Legume (for blind baking)
For the pastry: mix flour with orange zest, sugar, cocoa, almonds and cinnamon. Cut butter into pieces and add to flour mixture together with soy cream, quickly knead into smooth pastry. Shape into a ball and wrap into aluminum foil, refrigerate for 2 hours.
Roll out pastry on a floured surface and line greased pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Take out of the oven and remove beans and paper. Bake tart for 5-10 minutes more and remove from the oven, cool.
For the cream: chop both chocolates and melt with butter in a bowl over a hot water bath. Spread pastry with 3 tablespoons of chocolate mixture and refrigerate. Whip cream until stiff and fold into remaining cooled chocolate. Spread over pastry and refrigerate for 3-4 hours. Garnish with chocolate curls and serve.