You are here:
  1. Home
  2. Desserts & sweets
  3. Vegan Chocolate Tart with Basil Strawberries


1 Vegan Chocolate Tart with Basil Strawberries

2 Desserts & sweets recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Vegan Chocolate Tart with Basil Strawberries

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

0 portion(s)

Shortcrust Pastry

  • 200 grams plain four
  • 50 grams icing sugar
  • 100 grams Nuttlex
  • chilled water

Chocolate Gnache

  • 200 grams Dairy free chocolate
  • 150 grams coconut cream

Strawberries

  • 10 strawberries, approximately
  • 5 basil leaves, finely sliced
  • 2 teaspoons caster sugar
Add to shopping list
5

Recipe's preparation

    Pastry

  1. 1. Add the flour and icing sugar to the bowl and combine speed 7 for 5 seconds. Scrape down the bowl.

    2. Add the nuttlex and mix speed 7 for 10 seconds. Scrape down the bowl.

    3. With the blades running speed 5 add the chilled water a teaspoonful at a time through the hole in the lid until the dough comes together in a ball. Turn out on to cling film and wrap up and freeze for at least 1 hour.

    4. Place the chilled pastry between 2 sheets of baking paper that have been lightly dusted with flour. Work quickly to roll out the dough and line a prepared loose-bottom flan tin. Alternatively you can line individual tart tins.

    5. Line the tart with baking paper and pie weights and bake the case/s in a 180°C oven for 12 minutes. Remove the weights and paper and return to the oven for a further 12 minutes or until the pastry is golden. Leave to cool in the tin.

    2. Chocolate Gnache

  2. 1. Break up the chocolate and place it in the bowl. Grate for 10 seconds, speed 8. Scrape the bowl.

    2. Add the coconut cream and cook for 3 minutes, 50°C, speed 3.

    3. Remove the gnache and refrigerate for about 15 minutes to cool slightly. Spoon the mixture in to the pastry case and smooth the top.

    4. Top with the strawberries and refrigerate until set.

    3. Strawberries

  3. Slice the strawberries and combine with the basil. Sprinkle the caster sugar over the strawberries and stir through. Refrigerate until ready to use.

    Note: The strawberries will go soft and slighly transparent due to the sugar.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Delicious tart! Everybody loved it and couldn't...

    Submitted by zpelling on 2. January 2021 - 16:57.

    Delicious tart! Everybody loved it and couldn't believe it was gluten, dairy and egg free.

    I made a few substitutes: GF flour (100g almond flour, 60g coconut flour, 40g arrowroot flour) for plain flour, coconut sugar for icing sugar and vegan butter (recipe from Thermomix cookbook Plant-based Kitchen also in Cookidoo) for Nuttelex and fresh raspberries for strawberries, basil & sugar. I didn't add any water to the pastry as it was already very soft. I refrigerated it for a while but just pushed the pastry into the greased tin.

    Login or register to post comments