Vegan + gluten-free.A 5 ingredient chocolate pastry crust, with a 3 ingredient strawberry filling, with an easy chocolate ganache, topped with fresh berries and a white chocolate drizzle.This tart would be perfect for Valentine’s or Mother’s day! The filling is silky smooth, and with the added chocolate ganache topping, this is a rich dessert that will satisfy a sweet tooth! Preparation- 3 hoursBaking time- 15-20 minutesServes- 10+Level- Easy…Ingredients for the crust-330g of gluten-free plain flour-150g of icing sugar-4 heaped tablespoons of cocoa powder-240g of dairy-free butter-1 tablespoon of waterIngredients for the filling-400g of block silken tofu-200g of dairy-free white chocolate (melted)-2 tablespoons of strawberry jamIngredients for the chocolate ganache-1 can of coconut milk (cream only)-150g of dairy-free dark chocolateDecorations-Fresh berries-Dairy-free white chocolate…To make the crustStep 1- Preheat your oven to 180 degrees c and lightly grease a 9-inch loose base fluted tart tin.Step 2- In a large mixing bowl, combine the flour, icing sugar and cocoa powder.Mix to combine.Step 3- Add in the butter and using your hands, work the butter into the dry mixture until a breadcrumb-like consistency.Step 4- When the mixture is like fine breadcrumbs, add in the water until it comes together.Try not to add too much water, as it will become really sticky.Step 5- Wrap the pastry in some baking paper and place into the fridge to chill for an hour.Step 6- Once the dough has firmed up, roll out the pastry until around 3mm thick.TIP- I like to roll out dough/pastry on baking paper as this prevents it from sticking to your worktop.Step 7- Carefully pick up the pastry and lay it in your tart tin.Using your fingertips, press the pastry into the edges of the tart tin and trim off any excess pastry.TIP- With any leftover pastry, cut out mini heart shapes to decorate your tart with.Step 8- Place a piece of greaseproof paper on top and weigh it down with baking beans or rice.Step 9- Place into the oven and bake for 10 minutes, then remove the paper, beans or rice and return to the oven for a further 8-10 minutes, or until lightly browned.Step 10- Remove from the oven and allow to cool before filling.To make the fillingStep 1- Drain the tofu and place it into a blender along with melted white chocolate and strawberry jam.Step 2- Blend until fully combined and creamy.This will take around 5 minutes oh high speed.Step 3- Pour the filling into the cooled down tart tin and smooth out with a spoon or spatula.Step 4- Pop the tart into the fridge for around 2-3 hours or until set.To make the chocolate ganacheStep 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.Gently heat until it comes to a light simmer then turn off the heat.Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.Step 3- Pour the ganache over the filling and smooth out.Step 4- Place the tart back into the fridge to set fully.I served my tart with fresh berries, grated white chocolate and a white chocolate drizzle.I also made heart-shaped pastry cookies with a leftover pastry from the crust.Best enjoyed chilled.Store in a sealed container in the fridge and best eaten within a few days.PIN MEMake sure you follow me on my social mediaInstagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say hi!Share and follow me for more yummy posts to come!
