Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN
Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys double chocolate raspberry tart, gf df ef sf nf vegan. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is something which I’ve loved my entire life.

A delicious, creamy chocolatey ganache encased in a buttery chocolate biscuit base topped with fresh raspberries. PERFECT Vegan Chocolate Chip Cookie Recipe + TIP! This vegan chocolate raspberry tart truly is the queen of tarts! Vegan Chocolate Raspberry Tart by Fearne Cotton.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys double chocolate raspberry tart, gf df ef sf nf vegan using 15 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
  1. Make ready For The Cookie Base
  2. Take 120 g gluten-free / plain flour (1 cup)
  3. Make ready 25 g cocoa powder (1/4 cup)
  4. Prepare 1/2 tsp baking powder
  5. Make ready 3 tbsp gold foil-wrapped Stork margarine
  6. Take 115 g granulated sugar (1/3 cup)
  7. Take 4 tbsp coconut milk or as required
  8. Prepare 1/2 tsp vanilla extract
  9. Take For The Filling
  10. Prepare 50 g granulated sugar (1/4 cup)
  11. Take 2 tbsp cornflour / cornstarch
  12. Take 325 ml full fat coconut milk (11 oz)
  13. Take 130 g chocolate chips - I use Plamil or Enjoy Life vegan brands
  14. Prepare 1 tsp vanilla extract
  15. Prepare 250 g fresh raspberries

These Raspberry Chocolate Chunk Bars are one of those secretly healthy, totally outstanding desserts. These double chocolate vegan tarts are so decadent and rich nobody will ever guess that are completely raw and dairy free! Remove the tarts from the freezer half an hour before serving. Top Tip: To make it easier to pop the tarts out of the cases , simply hover them over a bowl of boiling water.

Instructions to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
  1. Combine the flour, cocoa powder and baking powder
  2. In a large bowl, cream together the margarine and sugar until pale and light
  3. Stir in the coconut milk and vanilla then slowly add the flour mixture
  4. Bring together to form a dough, adding more milk by the teaspoon as required
  5. Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours
  6. Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil
  7. Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners
  8. Prick the bottom of the dough with a fork and bake for 15 - 17 minutes
  9. Set aside to cool completely, unmoulding once the base is set
  10. To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat
  11. Cook around 5 minutes, whisking constantly until thickened
  12. Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted
  13. Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding
  14. This stops the top of the filling setting with a 'skin' on top
  15. Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices
  16. So good!

Remove the tarts from the freezer half an hour before serving. Top Tip: To make it easier to pop the tarts out of the cases , simply hover them over a bowl of boiling water. Here is a beautiful and delicious tart made with a lusciously rich chocolate ganache and fresh raspberries. Pour the ganache over the raspberries to fill the pastry shell. Place chocolate chips and coconut oil in top of a double boiler over simmering water.

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