Vegan Passionfruit Chocolate Tart

12
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"From our Saturday newspaper The Weekend West."

Original recipe yields 12 servings
OK

Nutritional

  • 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

Step 1

Preheat the oven to 170°C.

Step 2

Grease a 19cm x 27cm rectangular loose-bottomed fluted tart pan.

Step 3

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).

Step 4

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.

Step 5

Cool for 10 minutes and reduce oven to 160°C.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Pour over passionfruit layer and use a palette knife to smooth surface and then chill for 2 hours or until set.

Step 11

Remove tart from pan and cut using a hot knife and drizzle with syrup to serve.

Tips & Variations


No special items needed.

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