Silky deliciousness that doesn’t taste like it could possibly be vegan. Winner winner.
Approximate cost to buy everything: $12
Will make: About 10 tarts
Time taken: 20 minutes, plus 4-6 hours setting time
The protein, iron and calcium I’m not getting from meat? A fair bit of iron actually, and lots of antioxidants from that dark chocolate.
1 batch vegan sweet shortcrust pastry (recipe Feb 2), or an alternative of your choice (biscuit base could be good?) Filling:
100g lindt 85% dark chocolate
2 tbsp peanut butter (optional, but really adds a nice fullness)
4 tbsp golden syrup
1 cup coconut cream
1 tbsp cocoa powder
1 tsp sea salt flakes
Preheat oven to 180*C.
Trim pastry into circles to fit an oiled, 10-tin small cupcake tray. Lay pastry inside and pat down, then prick with a fork.
Place a paper cup in each of the pastry cases and fill with rice or baking beans. Place in the oven and bake for 10-15 minutes or until cooked, then remove the paper and beans and cook an extra 10 minutes until golden brown and crunchy. Remove from oven and leave to cool.
In the meantime, gently melt chocolate and peanut butter together on the stove or in the microwave. Once melted, stir through golden syrup, coconut cream and cocoa.
Once pastry cases are cool, pour the filling in and place in the fridge to set for 4-6 hours. Serve with fresh berries and a sprinkle of sea salt.