Vegan Tart with Chocolate Cream

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Average: 5 (2 votes)
(2 votes)
Vegan Tart with Chocolate Cream
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 7 h. 10 min.
Ready in

Ingredients

for
1
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 cream
100 grams vegan Dark chocolate
200 grams vegan Milk chocolate
75 grams vegan butter
250 grams Soy cream
vegan Chocolate curl (for sprinkling)
How healthy are the main ingredients?
sugaralmondCocoacinnamon

Preparation steps

1.

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. 

2.

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.  

3.

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.