If you have never tried pairing the sweet, tart flavor of oranges with the rich, deep chocolate flavor, this vegan chocolate orange tart is a great place to start! Make it festive with gingerbread snowflakes and stars for your vegan Christmas or enjoy as is – any time of year!
Ingredients for the crust
- 330g of plain flour
- 150g of icing sugar
- 4 heaped tablespoons of cocoa powder
- 240g of dairy-free butter
- 1 tablespoon of water
Ingredients for the filling
- 400g of block tofu
- 200g of dairy-free dark chocolate (melted)
- 1 large orange (zest and juice)
Ingredients for the chocolate ganache
- 1 can of coconut milk (cream only)
- 150g of dairy-free dark chocolate
- Sliced orange
- Dairy-free dark chocolate
To make the crust
- Preheat your oven to 180c/360F and lightly grease a loose base fluted tart tin.
- In a large mixing bowl, combine the flour, icing sugar and cocoa powder. Mix to combine.
- Add in the butter and using your hands, work the butter into the dry mixture until a breadcrumb-like consistency.
- When the mixture is like fine breadcrumbs, add in the water until it comes together.
- Try not to add too much water, as it will become really sticky.
- Wrap the pastry in some baking paper and place into the fridge to chill for an hour.
- Once the dough has firmed up, roll out the pastry until around 3mm thick.
- TIP: I like to roll out dough/pastry on baking paper as this prevents it from sticking to your worktop.
- Carefully pick up the pastry and lay it in your tart tin.
- Using your fingertips, press the pastry into the edges of the tart tin and trim off any excess pastry.
- TIP: With any leftover pastry, cut out mini stars and festive shapes to decorate your tart with.
- Place a piece of greaseproof paper on top and weigh it down with baking beans or rice.
- Place into the oven and bake for 10 minutes, then remove the paper, beans or rice and return to the oven for a further 8-10 minutes, or until lightly browned.
- Remove from the oven and allow to cool before filling.
To make the filling
- Drain the tofu and place it into a blender along with melted dark chocolate, orange zest, and orange juice. Blend until fully combined and creamy. This will take around 5 minutes oh high speed.
- Pour the filling into the cooled down tart tin and smooth out with a spoon or spatula.
- Grate some orange zest over the filling (optional). This makes for an ultra orange flavour!
- Pop the tart into the fridge for around 2-3 hours or until set.
To make the chocolate ganache
- Scoop out the solid cream from the cans of coconut milk and place into a saucepan. Gently heat until it comes to a light simmer then turn off the heat.
- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
- Pour the ganache over the filling and smooth out.
- Place the tart back into the fridge to set fully.
I served my tart with freshly sliced orange, grated dark chocolate.
I also made festive pastry cookies with a leftover pastry from the crust and decorated them with my homemade royal icing.
Store in a sealed container in the fridge and best eaten within a few days.
Find more of Holly’s recipes on @TheLittleBlogofVegan.
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