While the salted chocolate tart
Nigella made in episode 4 of Simply Nigella isn't vegan in the series,
my Mum and I both thought it might be quite easy to veganise after
seeing the base was made of Oreos. You could almost see our ears prick
up when Nigella mentioned the base was made predominantly from them. The
recipe below is my Mum's exchanges in ingredients- she uses single soy
cream and I've also now tried it with single oat cream, and then she
uses chocolate soy milk to add even extra chocolate in. She also
suggested baking it really briefly in the oven just to get it set a
little more- which I've kept doing too. As Nigella mentions in her
recipe- this tart is pretty easy to make, even when it's vegan, but it
tastes like such a treat. I've even started baking one for two
occasions, and bringing half to each, pre cut into slices. It's perfect
for a last minute Christmas dinner party, and having a few extra slices
of this around wouldn't go amiss to trade for help with decorating the
tree or hanging the mistletoe.
Ingredients
Serves: 10-12
For the Base
For the Filling
Method
A Vegan Salted Chocolate Tart
is a community recipe submitted by guacandroll and has not been tested
by Nigella.com so we are not able to answer questions regarding this
recipe.
To make the base:
Grease a medium-sized, loose-bottomed flan tin- approximately 22 or 23cm in diameter. Preheat the oven to 160°C.
Break
the Oreos into pieces as you drop them into a food blender. Add the
chocolate, broken up, then blend until it turns to crumbs. Next add the
margarine and salt, and mix once more.
If you don’t have a
blender, break the biscuits up in a freezer bag, then bash them to
crumbs with a rolling pin (you might want to add an extra freezer bag
incase there are any splits). Then melt the chocolate with the
margarine, and then combine in a large bowl with the biscuits and salt.
Pour
the biscuit mix into your greased tin, and use the back of a spoon to
spread it out across the base and then up the sides. Do this gradually
and you’ll eventually pat everything into place- the more compact the
better for a sturdy tart.
Bake in the oven for five minutes-
even less if you can smell the biscuits cooking sooner- this is just to
crisp it up and make it sturdier.
Once the five minutes are up,
remove from the oven and leave to cool for a minute or two. Place in
the fridge to chill and harden for two hours, or overnight- and make
sure there aren’t any other strong flavours in your fridge like garlic
or onion- if so, cover with a bag to make sure it doesn’t take on the
other flavours.
To make the filling:
Grab a small jug and whisk the cornflour into the chocolate milk until it is smooth.
Chop
up the chocolate, and add to a large saucepan- a wok will also do the
trick. Now pour in the cream, sieve in the cocoa, the coffee, sugar,
vanilla, olive oil and salt. Place over a low heat and whisk gently,
just so it all combines and isn’t lumpy.
Once the chocolate has
melted, remove from the heat and pour in the chocolate milk and
cornflour mix. Once it’s incorporated, add back on a low heat, and using
a spatula or wooden spoon, stir until the mixture thickens. This stage
can take between five and ten minutes, but be careful for any burning at
the bottom of the pan, as there’s a fair amount of sugar in the mix
now, and you don’t want a charred chocolate flavour in the tart! If it
starts to stick, just take the pan off the heat, stir some more, and add
it back- you don’t want this to boil.
It’s thick enough when
the mixture will coat the back of the spoon- as Nigella suggests- run
your finger through the mixture across the back of the spoon and a clear
line should stay there.
Now pour it into a measuring jug. Grab a
piece of greaseproof paper and run this under a cold tap, wring it out,
scrunch it up, and place it over the surface of the chocolate filling,
so it’s touching it. This it to stop a skin forming. Sit in the fridge
for 15 minutes while you catch up with the washing up.Once the 15
minutes are up, use a spatula to spoon it into your biscuit base, and
smooth on the surface. Place back in the fridge and leave for at least
four- five hours.
To serve, put your hand beneath the tart in
the centre, and use your other hand to gently pull away the pan ring.
You can use a tin or jar as a platform if it’s feeling a bit delicate.
Slice up with cups of steaming coffee or green tea, or add some coconut
yoghurt for an extra-filling pudding. Wonderbar!
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