Vegan White Chocolate Ganache Tarts With Raspberries Recipes

VEGAN WHITE CHOCOLATE GANACHE TARTS WITH RASPBERRIES

Steps:

• Grind the oats in a power blender or a food processor until you obtain a coarse mixture.
• Place ground up oats and salt in a large bowl.
• Add maple syrup and melted coconut oil and work them into the oats with your fingers until evenly distributed and you get a 'dough' that is pliable, but not too wet or sticky. If it is too sticky, add a touch more oats. If it's too dry, a little more oil.
• Preheat the oven to 175° C / 350° F and grab your pastry cases.
• Using your hands, line each pastry cake with the dough.
• Bake for 15 minutes. Once out of the oven, press the bottoms down as they will have likely bulged up a little. Allow the shells to cool down completely before removing and filling with the ganache.
• Place cacao butter in a glass or metal bowl over a pot of gently simmering water and allow it to melt fully.
• Mix cornstarch and 2 tbsp of water in a small bowl until smooth and lump free to create cornstarch slurry.
• Put almond milk, coconut cream and maple syrup in a medium sized pot and place on a low heat. Using a wire whisk, whisk cornstarch slurry into the mixture and keep on whisking until the mixture starts bubbling gently. Allow it to bubble for a few seconds to thicken, whisking the entire time. Take off the heat.
• Whisk in vanilla, salt and slowly drizzle in melted cacao butter, whisking just until uniform and smooth, but no more than that. If the mixture happens to split, try whisking vigorously, if that doesn't help whisk a teaspoon or two (no more) of boiling water to bring it back.
• Pour or spoon into the shells immediately. Allow to cool down and then chill in the fridge until set - preferably overnight (8-10 hrs).
• Decorate with fresh raspberries and serve.

VEGAN RASPBERRY CHOCOLATE TARTS

Steps:

• Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
• Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
• Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
• Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
• Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.

RASPBERRY AND WHITE CHOCOLATE GANACHE TART

Steps:

• CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
• Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
• FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
• ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.