Chocolate tart

Hi!

I would like to meet someone who doesn’t love chocolate tarts. Personally I am not the biggest fan of chocolate cakes (but I still wouldn’t say no to a slice) but tarts are different..

This one is inspired by my former boss - a French lady who owned a French bistro where I used to work. She was making the most amazing tarts! This vegan version is smooth, silky, not overly sweet and don’t worry about tofu, it has no taste at all.

ingredients

Pastry

120g all purpose flour
25g icing sugar
60g vegan butter or coconut oil
2 tsp cocoa
around 3 tbsp ice cold water
pinch of salt

Chocolate filling

300g silken tofu
75g dark chocolate
20g coconut oil
30g icing sugar
1tsp vanilla extract

Method

Sieve flour, icing sugar and cocoa into a bowl, add salt and butter (or oil) and rub together - until it resembles wet sand. Add water (tablespoon by tablespoon, be careful - if you add too much water the pastry might shrink in the oven). Combine gently, don’t knead. Wrap into cling foil and leave in the fridge for at least an hour.

1. Remove pastry from fridge and roll out until around 4mm thick. It is easier if you roll it in between two pieces of cling foil (or baking paper). Put pastry into an 8 inch (20cm) tart tin, prick the bottom of tart in couple places and put back into the fridge for about 30 mins.

2. Preheat oven to 180C, take pastry from the fridge and line the tart with baking paper and fill with baking beads (or dried beans, or uncooked rice, whichever you have at home).

3. Bake for 15 mins, then remove baking beads bake for another 10-15 mins (I baked for 10 mins but it depends on your oven so watch it). Let he pastry cool down and once it is cold, start the chocolate filling.

4. Mix silken tofu, icing sugar and vanilla extract with a hand mixer (or just with a whisk but if you have hand mixer, it’s easier and quicker).
   Optional - Put aside couple tablespoons of tofu mixture, you can later create swirls on top of the tart.

5. In a heatproof bowl over a saucepan filled with water (the bowl shouldn’t touch water) melt chocolate and coconut oil. Mix tofu mixture and melted chocolate and pour into tart. If you put aside some of the tofu mixture, swirl into chocolate filling.

6. Let tart set in the fridge for about an hour (the longer the better) before serving.
   
   Notes:
   You can usem either an 8inch (20cm) tart or four 4inches (10cm) tart tins.