Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys double chocolate raspberry tart, gf df ef sf nf vegan. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook vickys double chocolate raspberry tart, gf df ef sf nf vegan using 15 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
- Take For The Cookie Base
- Take 120 g gluten-free / plain flour (1 cup)
- Get 25 g cocoa powder (1/4 cup)
- Make ready 1/2 tsp baking powder
- Take 3 tbsp gold foil-wrapped Stork margarine
- Take 115 g granulated sugar (1/3 cup)
- Get 4 tbsp coconut milk or as required
- Make ready 1/2 tsp vanilla extract
- Make ready For The Filling
- Get 50 g granulated sugar (1/4 cup)
- Prepare 2 tbsp cornflour / cornstarch
- Prepare 325 ml full fat coconut milk (11 oz)
- Prepare 130 g chocolate chips - I use Plamil or Enjoy Life vegan brands
- Prepare 1 tsp vanilla extract
- Take 250 g fresh raspberries
Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN step by step. Combine the flour, cocoa powder and baking powder. In a large bowl, cream together the margarine and sugar until pale and. I am so pleased with how this turned out!
Instructions to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
- Combine the flour, cocoa powder and baking powder
- In a large bowl, cream together the margarine and sugar until pale and light
- Stir in the coconut milk and vanilla then slowly add the flour mixture
- Bring together to form a dough, adding more milk by the teaspoon as required
- Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours
- Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil
- Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners
- Prick the bottom of the dough with a fork and bake for 15 - 17 minutes
- Set aside to cool completely, unmoulding once the base is set
- To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat
- Cook around 5 minutes, whisking constantly until thickened
- Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted
- Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding
- This stops the top of the filling setting with a 'skin' on top
- Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices
- So good!
In a large bowl, cream together the margarine and sugar until pale and. I am so pleased with how this turned out! A fusion of the raw vegan cheesecake base and the avocado chocolate mousse I previously posted which work brilliantly together for a truly decadent dessert! I take baggies of it with me to birthday parties etc so he doesn't miss out when the other kids get some. I use the fluted edge of a large cookie cutter to make the individual rounds Vickys Chocolate Crispies, GF DF EF SF NF step by step.
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