Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys double chocolate raspberry tart, gf df ef sf nf vegan. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have vickys double chocolate raspberry tart, gf df ef sf nf vegan using 15 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
- Prepare For The Cookie Base
- Take 120 g gluten-free / plain flour (1 cup)
- Prepare 25 g cocoa powder (1/4 cup)
- Prepare 1/2 tsp baking powder
- Prepare 3 tbsp gold foil-wrapped Stork margarine
- Get 115 g granulated sugar (1/3 cup)
- Prepare 4 tbsp coconut milk or as required
- Take 1/2 tsp vanilla extract
- Prepare For The Filling
- Prepare 50 g granulated sugar (1/4 cup)
- Take 2 tbsp cornflour / cornstarch
- Make ready 325 ml full fat coconut milk (11 oz)
- Make ready 130 g chocolate chips - I use Plamil or Enjoy Life vegan brands
- Make ready 1 tsp vanilla extract
- Take 250 g fresh raspberries
In a large bowl, cream together the margarine and sugar until pale and. My raspberry bush is very bountiful this year and raspberries with chocolate is a classic combination. I am so pleased with how this turned out! A fusion of the raw vegan cheesecake base and the avocado chocolate mousse I previously posted which work brilliantly together for a truly decadent dessert!
Steps to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
- Combine the flour, cocoa powder and baking powder
- In a large bowl, cream together the margarine and sugar until pale and light
- Stir in the coconut milk and vanilla then slowly add the flour mixture
- Bring together to form a dough, adding more milk by the teaspoon as required
- Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours
- Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil
- Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners
- Prick the bottom of the dough with a fork and bake for 15 - 17 minutes
- Set aside to cool completely, unmoulding once the base is set
- To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat
- Cook around 5 minutes, whisking constantly until thickened
- Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted
- Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding
- This stops the top of the filling setting with a 'skin' on top
- Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices
- So good!
I am so pleased with how this turned out! A fusion of the raw vegan cheesecake base and the avocado chocolate mousse I previously posted which work brilliantly together for a truly decadent dessert! I use the fluted edge of a large cookie cutter to make the individual rounds GF DF Chocolate Raspberry Heart Tarts. Food editor Beth Hillson uses Jules Shepard's Chocolate Raspberry Pie filling to make these luscious tarts, ideal for. Vickys Chocolate Crispies, GF DF EF SF NF step by step.
So that’s going to wrap this up for this exceptional food vickys double chocolate raspberry tart, gf df ef sf nf vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
