Published On: Thu, Sep 22nd, 2016

Raspberry, hot-cocoa & almond tartlets

Tis’ the season for hot cocoa! And the gooey chocolate filling studded with raspberries in these hot-cocoa and almond tartlets is absolute bliss. But don’t just take our word for it, why not give it a go?

Raspberry, hot-cocoa & almond tartlets

Raspberry, hot-cocoa & almond tartlets

By Alexander Willow-Harvey (www.invegetableswetrust.com)

Ingredients

For the pastry:

  • 120g (1 cup) plain white flour
  • 115g (1/2 cup) chilled and diced vegetable shortening
  • 3 Tbsp cocoa powder
  • 4 Tbsp golden unrefined caster sugar
  • Pinch o’ salt
  • Very cold water, as needed

For the filling:

  • 128g (4 1/2 oz) silken tofu
  • 113g (1/3 cup) agave syrup
  • 60ml (1/4 cup) almond milk
  • 2 Tbsp rapeseed oil
  • 1/2 tsp almond extract
  • 60g (1/2 cup) ground almonds
  • 2 Tbsp cocoa powder, sifted
  • Approx 28 raspberries
Method
  1. To make the pastry mix the flour, cocoa powder, sugar and salt together in a bowl, rub in the fat until you have a bread-crumb like texture, add cold water 1-2 tbsps at a time and incorporate. Keep adding water and incorporating it until you have a roll-able dough.
  2. Carefully knead the dough a few times on a clean work surface, then wrap in cling film and refrigerate for about 30 minutes or so.
  3. Once chilled, roll the dough to about 1/8 inch thick and line four tartlet pans with the pastry, chill again whilst you make the filling and preheat the oven to 200c/400f.
  4. To make the filling blend the tofu in a food processor until smooth, adding a little of the almond milk if needed to help blend.
  5. Transfer to a mixing bowl and whisk in the almond milk, agave, rapeseed oil, almond extract, ground almonds and cocoa powder until fully combined.
  6. Take the tart shells outta the fridge and distribute the filling evenly between the tart shells.
  7. Poke about 7 or more raspberries carefully into the filling on each tart, and place the tarts on a baking sheet and bake for about 25 minutes. Cool slightly in the tins, then carefully remove. Enjoy slightly warm.
in vegetables we trustAbout the author: Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people  how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty! For more inspiring vegan recipes, please visit Alexander’s website, www.invegetableswetrust.com.

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