Not only is this Chocolate Orange Tart vegan, but it is also gluten-free! A wonderfully chocolatey, crisp pastry case with rich, creamy chocolate filling. So good!
For the pastry
For the filling
- 350g silken tofu
- 150g dairy free dark chocolate, melted
- 100mls maple syrup
- 2 tbsp cacao powder
- Zest and juice of 1 orange
- 1 tsp vanilla essence
- Pinch of salt
To make the pastry
- In a food processor (I use my Bosch Food Processor) add the ground almonds, cacao powder, sugar and salt and pulse briefly to combine. Add the coconut oil and process until fully combined. Add two tablespoons of water and pulse to combine. Squeeze a small amount of the mixture in between your fingers, it should stick together and feel moist. If the mixture feels dry or is very crumbly add another tablespoon of water.
- Use a pastry brush to grease a 30cm (12″) loose base flan tin using a little bit of oil or coconut oil.
- Tip the pastry mixture out onto a clean surface and bring it together with your hands, ensuring that everything is fully mixed.
- Take two-thirds of the mixture and, using your hands, press it into the base of the pastry case until you have a smooth, even layer. Press the remaining mixture into the sides and crease of the flan tin. The pastry should be between 0.5-1cm. Pop it into the fridge to chill for 20 minutes. Pre-heat your oven to 160ºc.
- Prick the base of the pastry case with a fork then bake in the oven for 30 minutes.
- Leave the pastry in the tart case until it is completely cool. While the pastry is cooling make the filling.
To make the filling
- Remove the tofu from its packaging and wrap it in several layers of kitchen roll or a clean tea towel for 5-10 minutes to remove excess moisture.
- Add the tofu, melted chocolate, maple syrup, cacao, orange zest and juice, vanilla and salt to a food processor and mix on high speed until the mixture has combined and is smooth.
To make the tart
- Remove the cooled pastry case from the tart tin as carefully as possible.
- Spoon the filling into the pastry case and smooth over.
- Finish with a sprinkle of sea salt or orange zest. Serve and enjoy!
- I have used cacao powder in this recipe but you could also use cocoa powder.
- When making the pastry I have tried the traditional method of wrapping in cling film, chilling and rolling out before getting it into the tin but the pastry is too delicate and falls apart. Pressing it directly into the tin saves a lot of time and effort for very similar results!
Keywords: Vegan Dessert, Vegan Dessert Recipe, Gluten-Free Recipe, Gluten-Free Dessert, Gluten-Free Pastry, Chocolate Orange Tart, Holiday Dessert Recipe