Chocolate Tart with Strawberries (vegan)
Rich and decadent Chocolate Tart with Strawberries! Made entirely vegan, with a healthier spelt flour crust and a creamy chocolate-vanilla ganache filling. Refreshing strawberries on top round up this divine and delicate dessert. It is insanely delicious, looks so pretty (almost too pretty to eat) and it is very simple to make!
Servings: 10 pieces
Equipment
- Ø 9" tart pan (23 cm)
Ingredients
Shortbread Crust
- 120 grams vegan butter, at room temperature (½ cup)
- 25 grams powdered sugar (¼ cup)
- 125 grams spelt flour, or unbleached all-purpose flour (1 cup)
Chocolate-Vanilla Ganache Filling
- 40 grams vanilla pudding powder, eg: jell-o cook & serve (4 tbsp)
- 300 mililiters plant based milk (eg: almond or oat milk) (1 ¼ cup)
- 1 teaspoon agar-agar flakes (2 g)
- 80 grams of vegan chocolate (2.8 oz)
- optional: if you want the filling to be sweeter add some organic cane sugar
Toppings
- fresh strawberries
- optional: edible flowers
Instructions
- Preheat oven to 355°F / 180°C. Lightly grease tart pan, with canola oil or vegan butter. In a mixing bowl add butter and powdered sugar.
- To make the shortbread crust add butter and powdered sugar to a mixing bowl. With an electric mixer beat until light and fluffy. Add flour, and beat until dough just comes together. It's fine, if it’s still a little crumbly, as long as it’s moist enough to form a crust when you put it in your pan. Pour the dough into your prepared pan. Spread out evenly and press the dough into the corners. Continue until your pan is evenly filled. Using a fork gently prick the dough several times. Bake for about 20 minutes, or until lightly browned. Remove from the oven and place on a wire rack to cool. You can either make the crust a day ahead, or let cool down while you make the filling.
- To make the filling mix 2 tablespoon (60 ml) plant milk with vanilla pudding powder, then add agar-agar flakes. Whisk again and add the remaining milk. Whisk everything until combined. Add mix to a sauce pan. Break chocolate into pieces and add to sauce pan as well. Bring to a boil while constantly stirring. The chocolate should dissolve and combine with the vanilla pudding mix. Once boiling put heat down and simmer for 5-6 minutes – stirring occasionally. Take saucepan from heat and pour filling evenly into crust.
- Once filled make sure there are no air bubbles (If there are any, pop air bubbles with tooth pick or gently tap the pan onto countertop). Let custard set and cool down completely. Remove from tart pan. Wash, and slice strawberries and top tart shortly before serving. Decorate with edible flowers, if desired. Enjoy!