Vegan "Twix" Tart

Diets

Ingredients

Baking & Spices
- 100 g Coconut sugar
- 150 g Dark chocolate
- 230 g Spelt flour or plain white flour, white

Description

Vegan and Free-from Recipes

An indulgent tart with a shortbread base, caramel centre and chocolate ganache topping.

Ingredients

230g white spelt flour or plain white flour*
110g vegan spread or margarine
3 tbsp maple syrup
100g / ½ cup coconut sugar
180ml / ¾ cup coconut cream (you can use the skimmed cream from a can of chilled coconut - reserve a tablespoon for the ganache recipe below)
1 tbsp coconut oil
150g dark chocolate
1 tbsp coconut cream

Directions

Preheat oven to 180C / 350F. Use a pastry brush to brush a little oil onto a rectangular tart tin (or a 9 round tin).
In a food processor, mix all the ingredients together until the dough starts to ball. If its too dry, add a tiny drop of water.
Sprinkle a surface with flour and roll the dough out, a little longer than the tin. It should be about ¾ cm thick. Wrap the dough around the rolling pin then gently place over the tin, pressing in the sides.
Trim off the excess edges.
Prick the base with a fork and place some baking parchment on top, filling it with ceramic beans. This is to stop the dough from rising and keeps it nice and flat as it bakes.
Bake for approximately 20 minutes until golden brown.
Leave to cool whilst you prepare the rest.
Add all the ingredients to a large saucepan and bring to a boil. Whisk and lower to a medium heat. Keep whisking until its thick and beginning to turn firm (about 10 minutes)
Pour the caramel layer onto the shortbread base and smooth with a spatula.
Refrigerate to set, whilst you make the chocolate ganache.
Simply melt the ingredients together over a double boiler. Whisk until thick and glossy.
Remove from the heat and allow to cool slightly before spreading over the caramel layer.
Leave the tart to set in the refrigerator for about 15 minutes before serving. Enjoy!