Cheesecake tropicale con cavolfiore
Desserts from Italy
Vegan chocolate tart
Vegan chocolate tart
ready in
3 hours 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A whole tart chocolate, with a base of flaky pastry and a creamy filling.
preparation
step 1
United in a bowl the sugar, the two types of oil and water and turn with a whip. Then add the flour, cocoa and baking powder and mix by hand or in the planetary for a few minutes.
step 2
When you have obtained a smooth and well blended dough formed a ball and wrap in foil. Let the dough rest in the fridge for 1 hour.
step 3
Then roll out the dough on the work surface with a rolling pin. You have to get a thin sheet ideal for pies and cookies.
step 4
Place the dough on a sheet of parchment paper and lay them on a baking sheet for pies. Place a sheet of parchment paper inside the tart and cover the surface with rice or dried legumes.
step 5
The weight of the rice will not grow the base of the tart who will remain low. Then bake the pie at 175 degrees for 25 minutes.
step 6
Meanwhile, prepare the chocolate ganache: Finely chop the chocolate and keep aside in a bowl.
step 7
Open the coconut tin (which must be left in the fridge for at least one night) and separate the dense part from the liquid. Pour only the densest part of the coconut milk in a saucepan and heat over medium heat.
step 8
Before it reaches a boil, remove the pan from the heat and pour the coconut milk in chocolate bowl. Cover it completely and wait 1 minute before turning.
step 9
Stir with a whisk until you have a chocolate ganache. Once baked the base of the tart you just have to pour the ganache inside. Let cool the tart in the refrigerator for 2 hours.