Friday, July 31, 2009

dark chocolate tart with gingersnap crust

Photo by Deb at Smitten Kitchen

I'm a HUGE fan of Deb from Smitten Kitchen. I had a dinner party last night for meat eaters so I thought I would make the most 'recognisable' menu for them so I picked italian. I made an amazing minestrone out of the 'voluptuous vegan' cookbook, I also planned on making 4 mushroom and asparagus risotto but we got too pissed. Anyway, I wanted to make a bitter chocolate tart and couldn't really find any vegan recipes, I'm kind of lax to veganise dessert recipes but anyway I veganised Debs chocolate tart and it came out AMAZING.

1 x packet of gingersnaps (the homebrand kind are vegan)
1/4 cup of marg - melted
1 or 2 packets of dark chocolate (I like lindt 70%)
1 packet of japanese tofu
90mls of soyatoo or coconut cream
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon

1. Preheat oven to 165 degrees.

2. Finely grind gingersnap cookies in processor. Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9 inch pie pan.

3. Melt the chocolate in the microwave or over a double boiler. Throw all the ingredients into a food processor and whiz until combined. Pour chocolate filling into crust.

4. Bake chocolate tart for about 30 minutes. Let sit for at least 15 minutes for it to firm up.

notes: When using tofu (any tofu!) put into a container and run fresh water over it slowly until the water runs completely clear (usually a few minutes) then drain depending on what kind of tofu it is, with silken/soft I sit in a strainer over a bowl until I'm ready to use it.

I used homebrand gingersnap biscuits (they're vegan!) most homebrand products are vegan

I bought 'soyatoo' soy pouring cream at the Radical Grocery store on Sydney rd Brunswick, support your local vegan/ethical businesses!

I'll do a post on tofu soon, it took me years to figure it out! Until then check this out

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