I have been working on this for a while, trying to get the right consistency for the filling and I think I am almost there!! The taste is amazing: the gluten free short crust pastry is crumbly, the chocolate filling is not too sweet and slightly bitter and the tartness of the raspberries contrast well with the richness of the chocolate filling. This recipe is gluten free, sugar free, dairy free and vegan.
COOKING & PREPARATION TIME: 40 mins
INGREDIENTS for 2 tarts:
280gr vegan short crust pastry
for the filling:
60gr xylitol
6gr agar agar
10gr cornflour
80gr dark chocolate 60%
for the topping:
40gr fresh raspberries
- preheat oven at 350F/ 175C
- roll out the pastry into two medium sized tart cases
- with a fork, prick the bottom of the cases, then place in the oven to blind bake for 10mins, then set aside to cool down
- in the meantime make the filling by placing the coconut milk, xylitol, cornflour and agar agar in a small pot and heat up under small heat until it boils up. You need to stir with a whisk all the time
- once it boils, cook under very low heat for 2 mins then add the dark chocolate
- set aside to cool slighlty
- place the filling on the tart cases and cook again in the oven for 13-15mins or until the edges of the tart look cooked
- take out of the oven, even though the middle still looks wobbly
- set aside to cool for 10-15 mins
- once cool top with the raspberries and serve with cream or coconut yoghurt
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 516.3 |
fat | 36.3 |
of which saturated | 28.3 |
carbohydrates | 40.5 |
of which sugars | 3.3 |
fibre | 1.2 |
protein | 11.0 |
salt | 0.1 |
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