Raspberry, Chocolate & Almond Tartlets

Raspberry, Chocolate & Almond Tartlets

The gooey chocolate and almond filling studded with raspberries in these vegan chocolate and raspberry tarts is absolute bliss.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

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

  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.
  2. Add cold water 1-2 tbsps at a time and incorporate. Keep adding water and incorporating it until you have a roll-able dough.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a mixing bowl and whisk in the almond milk, agave, rapeseed oil, almond extract, ground almonds and cocoa powder until fully combined.
  7. Take the tart shells outta the fridge and distribute the filling evenly between the tart shells.
  8. 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.

Enjoy a taste of childhood nostalgia with this vegan coconut ice recipe!

Written by

Alexander Willow-Harvey

Alexander Willow-Harvey

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!

invegetableswetrust.wordpress.com/

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it