Vegan Blueberry Chocolate tart
This tart is filled with silky chocolate ganache that is made with hot water instead of cream. Topped with juicy blueberries to cut through the richness of chocolate and pastry. It is extremely chocolaty and fruity at the same time.
Equipment
- 1 Tart tin I use 18cm tin
- 1 bowl
- 1 Saucepan
- some Beans or Rice For blind baking
Ingredients
For the Tart Shell
- 150 g Cake Flour or Plain Flour
- 1 ½ tbsp Sugar
- 1 pinch Salt
- 60 g Flavourless Oil
- 30 g Plant based Milk or Water
- ½ tsp Vanilla Extract
For the Filling
- 150 g Dark Chocolate
- 64 g Boiling Water
- 20 g Sugar
For the Topping
- 150-200 g Blueberries
- some Icing Sugar
Instructions
For the Tart Shell
- Preheat oven at 180C(356F)Mix plant-based milk, oil, and vanilla in a bowl until the mixture emulsifies. Whisk flour, sugar, and salt in a separate bowl pour the oil and milk mixture and combine them until there is no dry flour.
- Put the dough in a tart tin and press it across the bottom of the tin and up the sides. Yes, you don't need to roll the dough. Chill for 30 minutes.Place a piece of parchment paper in the pastry case and fill it with beans or rice to weigh it down. Bake it for 15 minutes. Carefully remove the paper and beans and bake it more 5-10 minutes until golden brown. Cool it on a wire rack.l
For the Chocolate Ganache Filling
- Put water and sugar in a saucepan and heat it until it boils and all sugar granules are dissolved. Pour the hot water into a bowl of chocolate and whisk it well until smooth. It might look separate at the beginning but it will emulsify in the end.
- Pour the chocolate ganache into the cooled tart shell and leave until set. Put fresh blueberries on top of the tart and sprinkle some icing sugar (optional) for decorating.