VEGAN CHOCOLATE AND SALTED CARAMEL TARTS


INGREDIENTS
PASTRY

  • 120 g white all purpose flour
  • a pinch of salt
  • 6 level tsp icing sugar
  • 6 level tsp raw cacao powder
  • 40 ml / 2½ tbsp olive oil
  • 20-30 ml / 1½-2 tbsp water (at room temperature)
CARAMEL SAUCE
  • ½ cup sugar (I used brown raw cane)
  • ½ cup full fat coconut milk + ¼ cup (see instructions)
  • ¾ level tsp fine salt
CHOCOLATE GANACHE
  • 100 g / 3.5 oz dark (70% cocoa) chocolate
  • 60 ml / ¼ cup full fat coconut milk
  • 30 ml / 2 tbsp water
  • 2 tsp maple syrup (optional)
METHOD
PASTRY

  1. Sift flour, icing sugar and cacao into a mixing bowl. Add olive oil and rub it into the dry ingredients with your hands. Finally add water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is (mine needed 25 ml). Combine all the ingredients into a dough gently, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 mins.
  2. Remove the dough from the fridge and divide into 4 portions. Place each portion of the dough between two sheets of baking paper and roll gently until you get a rough circle, about 2-3 mm in thickness. (Below a photo from another tart recipe illustrates how to line tart moulds with shortcrust pastry).
for full instructions you can go to :    https://www.lazycatkitchen.com

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