Vegan Chocolate Coffee Tart

Step 1

Start by creating the tart dough: Combine the cubed vegan butter with the plain gluten free flour, brown sugar and almond milk. Roll the dough into a ball, cover it with kitchen foil and place it in the fridge for about 30 minutes.

Step 2

Preheat your oven to 200C and grease your tart tin. Thinly roll out the dough between two baking sheets, then gently place the dough into the tart tin. Alternatively you can press gently press the dough into the tart tin with your hands, if this is easier for you.

Step 3

Place a baking sheet onto the tart base and fill it with dried legumes or pulses, then bake the base blind for about 25-30 minutes (I used dried soy beans). Remove the legumes/pulses and let your tart base cool completely.

Step 4

For the filling combine the almond milk with freshly brewed coffee and heat the mix, but don't boil it. Roughly chop the dark chocolate and place it in a bowl, then pour over the hot coffee-almond milk mix and gently stir until the chocolate is melted and you have a smooth mix. Add in the cold butter and stir until combined and smooth.

Step 5

Gently pour the mixture into the tart base. Use a spatula or a knife to smooth the top and place the tart into your fridge for at least 3.5 hrs to set.

Step 6

Feel free to decorate the tart to your liking (I love adding some cheeky Perkier Bites to the top!) & enjoy!