Raspberry, Chocolate & Almond Tartlets
The gooey chocolate and almond filling studded with raspberries in these vegan chocolate and raspberry tarts is absolute bliss.
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Total Time: 1 hour 25 minutes
Prep Time: 1 hour
Cook Time: 25 minutes
Servings: 6
Rating:
Total Time: 1 hour 25 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the pastry:
- 20 20 g plain white flour
- 19.166666666667 19.166666666667 g chilled and diced vegetable shortening
- 0.5 0.5 Tbsp cocoa powder
- 0.66666666666667 0.66666666666667 Tbsp golden unrefined caster sugar
- Pinch of salt
- Very cold water, as needed
- For the filling:
- 21.333333333333 21.333333333333 g silken tofu
- 18.833333333333 18.833333333333 g agave syrup
- 10 10 ml almond milk
- 0.33333333333333 0.33333333333333 Tbsp rapeseed oil
- 0.083333333333333 0.083333333333333 tsp almond extract
- 10 10 g ground almonds
- 0.33333333333333 0.33333333333333 Tbsp cocoa powder, sifted
- 41.666666666667 41.666666666667 g raspberries
Method
- 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.
- 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.
- 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.
- 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.
- Transfer to a mixing bowl and whisk in the almond milk, agave, rapeseed oil, almond extract, ground almonds and cocoa powder until fully combined.
- Take the tart shells outta the fridge and distribute the filling evenly between the tart shells.
- 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.
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