Chocolate Tart with Coconut Cream

Desserts | August 24, 2016 | By

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Chocolate Tart with Coconut Cream
Serves 8
I love recipes that can be broken into different sections that can be used to build new creations. I've divided my Chocolate Tart with Coconut Cream recipe into three simple sections: the tart case, the ganache, and the coconut cream. The ganache is particularly versatile, and is delicious when melted onto cakes or used as a thick, rich icing. So, go and eat your healthy vegan dinner, buffer an episode of Law and Order, and get ready for your new favourite dessert.
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients

For the tart case

  1. 1 cup plain flour
  2. 1/4 cup oats
  3. 1/4 cup desiccated coconut
  4. 1/4 cup cocoa
  5. 2 tbs maple syrup
  6. 2 tbs melted coconut oil
  7. 1 tbs water

For the chocolate ganache

  1. 250g soy milk
  2. 2 Earl Grey teabags
  3. 450g vegan chocolate

For the coconut cream

  1. 450g coconut cream
  2. Desiccated coconut and chocolate chips, to decorate
Instructions

For the tart case

  1. Preheat oven to approximately 180 degrees Celsius, and set aside a large pie tin
  2. In a food processor, blitz flour, oats, coconut and cocoa until crumbly
  3. Add maple syrup, oil and water (adding more if necessary) and blitz again until mixture comes together
  4. Roll out onto baking paper and knead for 2 minutes
  5. Press mixture into pie tin and puncture all over with a fork
  6. Bake for approximately 20 minutes
  7. Set aside to cool

For the ganache

  1. Heat milk and tea bags in a saucepan over a low heat until bubbles start to form (do not boil)
  2. Remove form heat and set aside for 20 minutes to let teabag flavour infuse
  3. Remove tea bags and place again on the heat, slowly adding chocolate until it has completely melted and is well combined
  4. Pour into tart case and place in the fridge to set for 1 hour

For the coconut cream

  1. Whip cream with a handheld or stand mixer, until thick and fluffy (only use the thick part of the cream, not the water at the bottom of the tin)
  2. Remove tart from fridge, spoon on coconut cream and top with dessicated coconut and chocolate chips
  3. Store in the fridge until ready to serve!
Sweetlancey https://sweetlancey.com/

Comments

  1. Leave a Reply

    Candy chester
    August 25, 2016

    Just have to say this looks scrummy
    Not being a fan of earl grey tea would it change the integrity of the dessert if it was swapped for say English breakfast tea?

    • Leave a Reply

      lancey
      August 25, 2016

      Thank you! Not at all, you could definitely use a different kind of tea, and English Breakfast would be a great substitute. I hope you enjoy it! x

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