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

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

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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

My raspberry bush is very bountiful this year and raspberries with chocolate is a classic combination. Get yourself a 400ml can of full fat coconut milk for this and measure out the 325ml for the filling first. You'll use most of the rest of it for the base

Ingredient

Food ration :

8 servings

Cooking time :

4.5 hours
120 g

gluten-free / plain flour (1 cup)

25 g

cocoa powder (1/4 cup)

1/2 tsp

baking powder

3 tbsp

gold foil-wrapped Stork margarine

115 g

granulated sugar (1/3 cup)

4 tbsp

coconut milk or as required

1 tsp

vanilla extract

50 g

granulated sugar (1/4 cup)

2 tbsp

cornflour / cornstarch

325 ml

full fat coconut milk (11 oz)

130 g

chocolate chips - I use Plamil or Enjoy Life vegan brands

250 g

fresh raspberries

Cooking instructions

* Step 1

Combine the flour, cocoa powder and baking powder
Image step 1

* Step 2

In a large bowl, cream together the margarine and sugar until pale and light
Image step 2

* Step 3

Stir in the coconut milk and vanilla then slowly add the flour mixture
Image step 3

* Step 4

Bring together to form a dough, adding more milk by the teaspoon as required
Image step 4

* Step 5

Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours
Image step 5

* Step 6

Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil

* Step 7

Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners
Image step 7

* Step 8

Prick the bottom of the dough with a fork and bake for 15 - 17 minutes
Image step 8

* Step 9

Set aside to cool completely, unmoulding once the base is set
Image step 9

* Step 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
Image step 10

* Step 11

Cook around 5 minutes, whisking constantly until thickened
Image step 11

* Step 12

Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted
Image step 12

* Step 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
Image step 13

* Step 14

This stops the top of the filling setting with a 'skin' on top
Image step 14

* Step 15

Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices
Image step 15

* Step 16

So good!
Image step 16

Note: if there is a photo you can click to enlarge it

Tag

gluten-free / plain flour (1 cup) cocoa powder (1/4 cup) Baking powder gold foil-wrapped Stork margarine granulated sugar (1/3 cup) coconut milk or as required vanilla extract granulated sugar (1/4 cup) cornflour / cornstarch full fat coconut milk (11 oz) chocolate chips - I use Plamil or Enjoy Life vegan brands fresh raspberries

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