Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys double chocolate raspberry tart, gf df ef sf nf vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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To begin with this recipe, we have to 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:
- Make ready For The Cookie Base
- Get 120 g gluten-free / plain flour (1 cup)
- Take 25 g cocoa powder (1/4 cup)
- Get 1/2 tsp baking powder
- Make ready 3 tbsp gold foil-wrapped Stork margarine
- Prepare 115 g granulated sugar (1/3 cup)
- Get 4 tbsp coconut milk or as required
- Prepare 1/2 tsp vanilla extract
- Take For The Filling
- Make ready 50 g granulated sugar (1/4 cup)
- Take 2 tbsp cornflour / cornstarch
- Get 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
- Get 250 g fresh raspberries
Combine the flour, cocoa powder and baking powder. In a large bowl, cream together the margarine and sugar until pale and. 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!
Instructions 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! Victoria Glass's entry to this year's Godiva Chocolate Challenge, a chocolate and raspberry tart recipe, is topped off with crunchy meringue 'pearls' for a pleasing texture. The white chocolate and raspberry mousse is encased in a rich chocolate pastry and topped off with a decadent dark chocolate glaze for a dazzling finish. GF DF Chocolate Raspberry Heart Tarts.
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