Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Chocolate tart with walnut caramel

Well, this might be the life-saver recipe after all. THE best tart for all vegan-critics, the best stress-killer (as I always need tons of chocolate when stressed out), and a delight for all chocoholics out there. Addiction potential included (don’t blame it on mem). a crunchy crust made from whole spelt flour and nuts with a pinch of cinnamon, a deliciously cream chocolatee mousse on the inside, snuggling with a cream caramel and topped with a melting ganache and walnut caramel chunks. Convinced?

I got the chance to present this recipe on German television on the show called “Kaffee oder Tee?” if you want to watch it, follow the link in the picture: (It’s in German though)

Makes a 24cm tart with 12 slices.
Preparation time: 30 Minuten
Backzeit: 30 Minuten

for the walnut crust:
3/4 cup (100g) walnuts, shredded
1 +1/4 cup (150g) whole spelt flour
1/2 cup (100g) raw cane sugar
3 tbsp cocoa powder
1 pinch of cinnamon
4,2 ounces (120g) vegetable shortening
1 pack of dried chickpeas for baking (reusable) or oven beads keeping the pastry from rising

Für die Schokocreme:
7 ounces (200g) tofu, plain
3/4 + 1/16 cup (200ml) water
1/8 + 1/16 cup (40g) coconut oil
100g dates (Medjool), pitted
2 tbsp agave syrup
1 pinch ground vanilla
2 tbsp cocoa powder
3,5 ounces (100g) dark chocolate

for the caramel:
1 + 1/8 cup (150g) walnuts
3/4 cup (150g) raw cane sugar
1 pinch of cinnamon
some Fleur de Sel
1/4 cup (50g) oat cream
3 dates (Medjool), pitted

For the ganache:
100 g dark chocolate
1/4 cup (50g) oat cream

In a mixing bowl combine the ground walnuts with the flour, sugar, cocoa and cinnamon. add the vegetable shortening and combine into an dough. Grease the packung pan and spread the dough in it, then press the dough evenly into the baking pan. Cover with a baking sheet and weigh down with baking beads to keep the pastry from rising. Blind-bake at 350°F (180°C) upper & lower heat for 25-30 minutes. Let cook in the baking pan completely before removing it.

For the filling blend the tofu with the water, coconut oil and dates in a blender and combine the agave syrup, vanilla and cocoa until smooth. Chop the chocolate and melt it precociously in a bain-marie, then mix it with the tofu-cream.

For the caramel let the sugar caramelize in a pan over medium heat. This takes a little patience, but make sure not to rush this process, it will be worth it. When the sugar has caramelized add the walnuts and the cinnamon, then spread it on a baking sheet to let cool off. Take 100g of the caramel to combine with the oat cream, dates and Fleur de Sea until smooth. Chop the remaining walnut-caramel for decoration.

First fill the crust with the chocolate cream, then top it with the caramel and make little swirls with a fork. chill until the next step.

To top it all prepare the ganache. First chop the chocolate. Heat the cream and mix in the chocolate until smooth. Spread the ganache on top of the tart and sprinkle with the walnut-caramel. Chill for at least two hours before serving.


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