vegan chocolate orange tarts

The hardest thing for me to decide on while making my christmas menu, was choosing what to make for dessert. I was playing with the idea of making this over the top black forest gateau, but then I remembered how much other dishes I needed to cook and quickly changed my mind.

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So I came up with a chocolate orange tart! I never made these but I got the inspiration from jaffa cakes (I really want to make those too one day). I looove chocolate orange and it’s such a warming combination for the holidays so I started to experiment.

I feel like coconut milk works best with this recipe because it compliments the orange and chocolate so well. And it makes it extra creammmy so you don’t end up with a hard, flat ganache.

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I also feel like I finally perfected my flakey pastry crust with this recipe. I tried making a crust so many times when I was experimenting with a vegan pumpkin pie (I never posted because the flavour wasn’t quite there yet), so I really suggest you give it a go before grabbing a premade one from the store. You also need to blind bake the crust so I suggest sticking to a home made crust recipe so you don’t set yourself up for failure (like me when I tried to take a premade crust shortcut).

This is another one of those recipes where you can make it a day in advance. I’m planning on preparing the dough, leave it in the fridge overnight, and make the rest of the tart the day of serving. That way your crust will be flakey (it can go softer the day after) and your filling will the fresh.

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makes about 8 tarts:

You’ll need –
– 8 mini tart tins (or mini quiche tins!)
– baking beans

Ingredients –
for the crust
– 2 cups (250gr) all purpose flour
– 3-4 tbsp cold water
– 2 1/2 tbsp white sugar
– 1/8 tsp salt
– 1/2 cup (100 gr) vegan butter – room temperature

for the filling
– 200 gr of dark (vegan) chocolate
– 1 can (400ml) of coconut milk
– zest of 2 oranges
– a pinch of salt
– 1/2 tsp vanilla extract

 

How to make –

1. First make the pastry dough. Add the flour and sugar to a bowl and mix. Then add the butter in little chunks and work the butter into the dough with your hands. Add the water one tablespoon at a time and press it into the dough until it starts to come together. Once you can form a solid ball of dough, wrap it in cling film and refridgerate it for about an hour (or overnight).
2. Preheat the oven to 180°C. Roll out your dough, make sure it’s about 3 mm thick. I always roll out this pastry dough between two sheets of parchment paper to prevent the flaky dough from sticking to the rolling pint or countertop. Once it’s rolled, cut out circles big enough to fit the tart tins, and press it into the edges. Cut off the extra dough. Make some small holes in the bottom with a fork, so the bottoms won’t rise while blind baking.
3. Now it’s time for blind baking. Cut up parchment papers into squares big enough to cover the entire tin. Place the square into the pastry lined tin and put in a generous amount of baking beans. Make sure to press the beans lightly into the edges of the bottom so it won’t rise or lose its shape. Bake for 10-12 minutes.
4. After 10-12 minutes, remove the parchment paper with the baking beans from the tins (careful, very hot!) and put the tins back in the oven to bake for another 15-20 minutes until they’re slightly browned. Pastry = done! Let them cool completely before adding the filling.
5. To make the filling, chop up the chocolate and add it to a jug (that way it’s easier to pour the filling into the pastry!). Now put the coconut milk in a saucepan and bring it to a simmer. Once simmering, pour the hot milk over the chocolate and let it sit for a minute or two. Then gently start stirring the filling with a spoon, mixing in the rest of the ingredients. Filling = done!
6. Add the warm filling to the cooled tarts and let them firm up in the fridge for about 4 hours prior to serving. Serve with a dollop of freshly whipped soy or coconut cream and garnish with some extra orange zest. Fancy, right?

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