I’m always searching for new and interesting dairy and egg free puddings (I seem to say this a lot, but puddings are a real problem if you don’t eat eggs and dairy but want something other than fruit). And this one is a real gem – equally at place at an elegant dinner party or after a simple Sunday family lunch. It’s probably a little too extravagant for a children’s tea party!
I can only describe it as very rich, silky chocolate truffle encased in a crisp pastry shell. I used puff pastry as the shell (mainly as I had a block sitting in the freezer) but in retrospect I’d choose a crisp short crust to contrast well with the smooth and dreamy chocolate filling.
Super Luscious Chocolate Tart (dairy-free, egg-free, nut-free, sesame-free, soya-free [if use soya free chocolate], vegetarian and vegan)
makes 1 tart
- 150ml oat milk
- 100ml water
- 3 tbsp sugar
- 1 tbsp corn flour
- 170g dairy free dark chocolate, chopped
- 2 tsp vanilla extract
- 1/2 block puff pastry
- Line the tart case with puff pastry, prick all over and blind bake.
- Once it’s browned and cooked through [about 20 minutes in a medium oven] the middle with have puffed up so scrape off the top layers, in effect making a very large vol au vent!
- Meanwhile, make the filling.
- Place the water and oat milk and sugar into a saucepan and gently heat.
- Take 1 tbsp of the warmed milk mixture and mix to a smooth paste with the cornflour
- Pour the cornflour mix into the oat milk and stir well, bring to a bubbling boil and add the vanilla.
- Place the chopped chocolate into a bowl. Pour over the hot oat milk and stir to until its a smooth mixture. Season with a pinch of salt.
- Pour into the chocolate into the pastry case. Level off and refrigerate for a few hours until set.
- Serve thin slices (it’s very rich) with a dairyfree cream.