Chocolate Chunk, Almond, and Coconut Cream Tart

 

Crust:

2 cups whole wheat pastry flour
1/4 cup unbleached cane sugar (or white sugar from sugar beets)
1/2 t. salt
1/4 t. baking powder
1/2 cup safflower oil
 

Filling:

2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1/2 cup unbleached cane sugar (or white sugar from sugar beets)
1 T. vanilla
1/2 t. coconut extract
1/4 t. almond extract
1/2 C. toasted coconut, divided
1/2 cup vegan chocolate bar of choice, roughly chopped (or vegan chocolate chips)
1/3 cup raw almonds, roughly chopped
 

Begin by preparing the crust. In a medium bowl, place the flour, sugar, salt, and baking powder, and stir well to combine. Using a pastry cutter or fork, cut the safflower oil into the dry ingredients to form a crumbly mixture. Transfer the mixture to an 8-inch tart pan with a removable bottom. Using your hands, firmly press the crust mixture to cover the bottom and sides of the tart pan. Place the tart pan on a non-stick cookie sheet and set aside.

To prepare the filling, in a food processor or blender, place the tofu, sugar, vanilla, coconut and almond extract, and process for 2 minutes or until very smooth and creamy. Place 3 T. of the toasted coconut in a small bowl and set aside. Add the remaining toasted coconut, chopped vegan chocolate bar, and almonds, and pulse 2-3 times to combine. Pour the filling mixture into the reserved crust.

Bake the tart pan on the cookie sheet at 350 degrees for 45 minutes. Remove the cookie sheet from the oven, sprinkle the reserved toasted coconut over the top of the filling, and allow the tart to cool for 15-20 minutes, before removing the ring from the tart pan. Allow the tart to cool completely before cutting it into 8 pieces. Store any remaining tart in the refrigerator.

Yield: One 8-inch tart or 8 pieces

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett