Tuesday, 23 April 2013

Vegan mini tarts with chocolate ganache and almond recipe

I made these deliciously rich and almost guilt free tarts at work today with a couple of students, they really enjoyed building these cute little treats. We also did strawberry jam tarts too which went down well. Customers loved them, even the non vegans and chef Jonathan wolfed his down, despite being against anything vegan!

For the pastry
300g plain flour
50g icing sugar
50g ground almonds
200g vegan margerine
1 pinch salt
water to bind

For the ganache
200g dark chocolate (I used montezumas)
100g soya milk (try replacing with orange juice or black coffee for a different flavour)
20g margerine
1 pinch salt
20g icing sugar

Flaked almonds for sprinkling
Preheat oven to 180 degrees
  1. Blend pastry ingredients except the water til they form a breadcrumb texture (or rub between your fingers)
  2. Add the water to form a paste and chill for an hour
  3. Roll out to the thickness of a pound coin and cut out circles with a cutter or by using a glass and going round the outside with a knife
  4. Place the circles into mince pie moulds (I used a rubber one for easy removal)
  5. If making the jam tarts, place a spoonful of jam into the pastry wells and bake for 12 minutes, checking after 9 incase your oven temperature is slightly hotter.
  6. If making the chocolate tarts then place the naked pastry into the oven to bake for 9 minutes until golden
  7. Meanwhile heat together ganache ingredients over a low heat until smooth and glossy.
  8. Remove shells from oven and spoon hot chocolate ganache into the wells. Sprinkle with the flaked almonds
  9. Enjoy and do be careful with those molten hot jam ones!

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