VEGAN CHOCOLATE AND SALTED CARAMEL TARTS
Our vegan chocolate and salted caramel tarts are a to-die-for dessert. They are made up of shortcrust chocolate pastry, salted caramel and dark chocolate ganache layers.
INGREDIENTS
PASTRY
120 g white all purpose flour
a pinch of salt
6 level tsp icing sugar
6 level tsp raw cacao powder
40 ml / 2½ tbsp olive oil
20-30 ml / 1½-2 tbsp water (at room temperature)
CARAMEL SAUCE
½ cup sugar (I used brown raw cane)
½ cup full fat coconut milk + ¼ cup (see instructions)
¾ level tsp fine salt
CHOCOLATE GANACHE
100 g / 3.5 oz dark (70% cocoa) chocolate
60 ml / ¼ cup full fat coconut milk
30 ml / 2 tbsp water
2 tsp maple syrup (optional)
METHOD
PASTRY
Sift flour, icing sugar and cacao into a mixing bowl. Add olive oil and rub it into the dry ingredients with your hands. Finally add water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is (mine needed 25 ml). Combine all the ingredients into a dough gently, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 mins.
next instruction : www.lazycatkitchen.com
INGREDIENTS
PASTRY
120 g white all purpose flour
a pinch of salt
6 level tsp icing sugar
6 level tsp raw cacao powder
40 ml / 2½ tbsp olive oil
20-30 ml / 1½-2 tbsp water (at room temperature)
CARAMEL SAUCE
½ cup sugar (I used brown raw cane)
½ cup full fat coconut milk + ¼ cup (see instructions)
¾ level tsp fine salt
CHOCOLATE GANACHE
100 g / 3.5 oz dark (70% cocoa) chocolate
60 ml / ¼ cup full fat coconut milk
30 ml / 2 tbsp water
2 tsp maple syrup (optional)
METHOD
PASTRY
Sift flour, icing sugar and cacao into a mixing bowl. Add olive oil and rub it into the dry ingredients with your hands. Finally add water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is (mine needed 25 ml). Combine all the ingredients into a dough gently, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 mins.
next instruction : www.lazycatkitchen.com