Vegan Passionfruit Chocolate Tart
October 24, 2020
"From our Saturday newspaper The Weekend West."
- Serving Size: 1 (139.3 g)
- Calories 312.5
- Total Fat - 8.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 1.3 mg
- Sodium - 12.5 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 3.2 g
- Sugars - 43.3 g
- Protein - 5 g
- Calcium - 121.7 mg
- Iron - 3.3 mg
- Vitamin C - 31.5 mg
- Thiamin - 0.2 mg
Preheat the oven to 170°C.
Grease a 19cm x 27cm rectangular loose-bottomed fluted tart pan.
For base, beat Nuttelex and icing sugar in a stand mixer fitted with the paddle attachment until pale and fluffy and then add flour and beat until dough begins to come together (it will be very soft).
Using floured hands, press evenly into base and sides of pan and prick dough all over with a fork and bake for 25 minutes or until light golden.
Cool for 10 minutes and reduce oven to 160°C.
To make filling, place the tofu in a processor and whiz until very smooth and then add sugar and whiz to combine, then add passionfruit juice and flours, and pulse to combine.
Pour into tart shell and bake for 20 minutes or until just set with a slight wobble in the centre and set aside to cool.
For the passionfruit syrup, combine pulp, sugar and 1/2 cup (125ml) water in a pan over medium heat and cook, stirring, for 2 minutes or until sugar dissolves, then increase heat to high and bring to the boil and boil for 8-10 minutes until thickened and then let cool.
To make ganache, place the chocolate, coconut milk, oil and a pinch of salt in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water) and stir until melted and smooth and then let cool slightly.
Pour over passionfruit layer and use a palette knife to smooth surface and then chill for 2 hours or until set.
Remove tart from pan and cut using a hot knife and drizzle with syrup to serve.
Tips & Variations
No special items needed.