Chocolate Tart

• 分量: 14 servings
• 調理時間: 25 minutes
• 総時間: 35 minutes

材料

350g digestive biscuits

2 tbsp cocoa powder

1 tbsp plain flour

1 tbsp golden syrup

125-175g vegan margarine or butter, plus extra for the tin

2 x 400g cans coconut milk, chilled

200g dark chocolate

1 tbsp golden syrup

edible silver or gold glitter spray

raspberries

手順

Heat the oven to 200C/180C fan/gas 6. Crush the biscuits to crumbs in a bowl using the end of a rolling pin or by pulsing in a food processor. Mix in the cocoa powder, flour, syrup and enough vegan margarine or butter to create a dough. Butter a 23cm loose bottom tart tin and press the mixture into the tin.

Bake in the oven for 10-12 mins, then leave to cool in the tin.

Meanwhile, make the filling. Open the cans of coconut milk which will have separated with the water at the top and the thick coconut at the bottom. Discard the water (or use it to make a smoothie) and tip the thick coconut into a bowl.

Break the dark chocolate into pieces and melt in the microwave on high in 10-second bursts, stirring in between, or in a heatproof bowl set over a pan of simmering water until smooth. Add the coconut along with the golden syrup and whisk together, beating hard until there are no lumps of coconut left.

Pour the filling over the base of the tart and put in the fridge to set for 3-4 hrs, or overnight.

Spray the tart with edible silver or gold glitter spray, if you like, and serve with raspberries. Will keep in the fridge for three days – it actually tastes even better one or two days after baking.

栄養

• カロリー: 381
• 脂肪総量: 28 g
• 飽和脂肪: 18 g
• ナトリウム: 0.5 mg
• 炭水化物総量: 26 g
• 食物繊維: 3 g
• 糖質総量: 11 g
• タンパク質: 4 g