Recipes

Dairy Free Chocolate Tart Recipe

What is there not to love about a chocolate tart? The soft chocolate filling compliments the crispy pastry case perfectly. This is a great dessert to make if you have guests coming over because it serves six people, and you can make it look nice on the plate.

You only need three simple ingredients to make the filling: tofu, dark chocolate and maple syrup. Yes, tofu! Don’t ask me how it works, it just does: when it is blended with the chocolate and maple syrup, it tastes as good as any other chocolate tart (if not better).

You will need an eight-inch circular cake/flan tin with a loose bottom. You will also need a food processor/chopper.

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Ingredients

Pastry

  • 100g butter/margarine/dairy-free butter
  • 200g plain flour/gluten free flour
  • 2 tbsp cold water

Chocolate Filling

  • 120g 70% cocoa dark chocolate (one bar and a bit)
  • 349g silken tofu (from Sainsbury’s)
  • 3 tbsp maple syrup

Chopped nuts and freeze-dried strawberries are an optional extra to decorate. The chocolate drag on the plate is Choc Shot liquid chocolate (dairy-free), that I got from the supermarket.

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Pastry Case

I feel like most people will know how to make and bake a pastry case so I won’t explain it here. Please click –HERE-, if you would like to follow a method from the BBC website.

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Chocolate Filling

Once you have made your pastry case you can make the chocolate filling.

  1. Put a couple of inches of water into a small saucepan. Bring to the boil then reduce to a simmer
  2. Break the chocolate into small chunks and put into a suitable bowl. Place the bowl on the top of the saucepan to melt the chocolate. Stir the chocolate often to ensure it doesn’t burn. Remove from the heat once it has melted.
  3. Take the tofu out of the packaging. Lay it onto a clean all purpose kitchen cloth
  4. Wrap the cloth around the tofu and gently squeeze out as much liquid as you can (don’t squeeze too hard because the cloth with split)
  5. Transfer the tofu to the food processor/chopper. Blitz it for a minute so it becomes creamy
  6. Add the melted chocolate and maple syrup in with the tofu. Blitz again until everything is well combined- you might need to spoon down the sides
  7. Spoon the chocolate mixture into baked pastry case and use a spatula to smooth over. Sprinkle over the nuts if using
  8. Transfer to the fridge and chill for a few hours until the filling has set
  9. Finally, cut into six portions and serve!

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Top tip: if you don’t want to make a tart, you can make a mouse- use 100g of chocolate instead of 120g.

I hope you have enjoyed this recipe and that is has inspired you to get busy in your kitchen! Let me know if you have used tofu in a dessert recipe before.

What is your favourite type of tart?


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