Vegan Peppermint White Chocolate Tart with Gluten-Free Gingerbread Crust

Feast your eyes (and tastebuds!) on this beautiful vegan peppermint white chocolate tart. Not only does it have a perfect flavor combination of spices and chocolate, but it’s also refined sugar and gluten-free, so anyone can enjoy it!

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Vegan Peppermint White Chocolate Tart with Gluten-Free Gingerbread Crust

Vegan Peppermint White Chocolate Tart with Gluten-Free Gingerbread Crust


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Ingredients

Crust

  • 1 1/2 cups gluten free flour
  • 1/4 cup almond meal
  • 1/4 cup coconut oil 
  • 12 tbsp maple syrup
  • 1/2 tbsp light molasses
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • pinch of salt

Filling

  • 2 cups coconut milk
  • 200g dairy free white chocolate, melted
  • 1/3 cup maple syrup
  • 1/3 cup almond milk
  • 1 tsp peppermint extract
  • 1/2 tsp agar agar powder
  • pinch of matcha powder for the colour

Instructions

  1. Preheat oven to 180C/360F. Grease a pan. Set aside. 
  2. In a food processor, combine crust ingredients and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin, crimp and shape the edges. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.
  3. Add melted white chocolate, milk, coconut cream into a saucepan and place on the stove on low heat. 
  4. When the mixture becomes warm and chocolate has melted, add the agar-agar, matcha powder peppermint and maple syrup. Stirring constantly, cook until agar completely dissolves, about 3-5 mins. 
  5. Strain the mixture through a fine-mesh sieve. Pour into the cooled tart. Refrigerate for 4 hours or until solid.

Notes

Find more of Mei’s recipes on @nm_meiyee.

If you loved this vegan peppermint white chocolate tart…

Check out more beautiful vegan tarts by Mei Yee, such as:

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