Light, smooth and creamy – yet decadent with a dash of sensual – this tart from Jude Blereau’s Wholefood Baking is relatively simple to make and as healthy as a chocolate tart can be. No one will suspect it’s vegan.
50g unbleached white spelt flour
50g wholemeal spelt flour
⅛ tsp baking powder
a small pinch of fine sea salt
50g of lightly roasted almonds (skins on) or hazelnuts (skins removed), finely ground
45ml maple syrup
45ml coconut oil (in liquid state)
1 tsp vanilla extract
rind of 1 orange (optional)
Chocolate ganache ingredients
200g 55-60% dark chocolate* broken into pieces
270ml coconut cream (or milk)
2 tsp natural vanilla extract
2 tbsp maple syrup
* If you use chocolate with a lower dark chocolate percentage, the ganache won’t be as firm and will need refrigeration. If you want this tart to be vegan, make sure the dark chocolate doesn’t have any milk solids in it.
To make the pastry
Place the flours, baking powder, salt and ground nuts in a bowl and mix together well
Place the maple syrup, coconut oil, vanilla and orange rind (if using) in a bowl and whisk together
Add the coconut oil mix to the dry ingredients and stir well until it comes together. Flatten into a disc, cover with plastic and chill for 30 minutes
Take the pastry from the fridge and leave for 10 minutes – it should be a little soft, as coconut oil is hard to roll when too cold and will crumble
Roll the pastry between two sheets of baking paper. As the pastry becomes bigger, it will stick to the paper. Lift the paper off and then replace it – this breaks its seal so it won’t stick. Gently turn the whole thing over (paper and all) and then repeat this process a few times until the pastry is rolled to the desired size and about 3mm in thickness
Peel of the top layer of paper and invert it over the tin. Gently peel off the other layer of paper and feed the pastry into the tin – if it breaks, just patch it up best you can, making sure there are no holes or tears that the chocolate will leak through. Chill for 30 minutes then trim the sides to the edge of the tin.
Bake for 15-18 minutes, or until lightly golden and dry
Remove from the oven and allow to cool in the tin for 15 minutes (any longer and the pastry can stick). Then gently place on a wire rack to cool completely.
To make the ganache
Place the pieces of chocolate in a bowl. Bring the coconut cream just to the boil. Pour coconut cream over the chocolate and whisk until the chocolate is completely melted then whisk in the vanilla and maple syrup.
Gently pour the ganache into the cooled tart shell and leave to firm up at room temperature, around 3-4 hours.
This tart is best left to set at room temperature, but in warmer temperatures it can be firmed up in the fridge. When serving, the texture should be slightly soft.
It doesn’t need any accompaniments like cream to serve, as it is creamy and light in itself. A simple garnish suffices, although a side of spiced poached pears did go down a treat.