This is a gluten free and dairy free devilishly chocolatey vegan tart-yum! Gluten-free pastry can be really hard to work with (hence the not so perfect finish) but the taste is awesome.
This week our star baker is Katie AKA @wanderlustandwelnessfood made this tart with a date caramel layer, the pastry and then the chocolate ganache to top it off.
As the BB bakers say, ''pastry can be a devil to work with'', and it's true!
Check out Katie's instagram (link above) for lots of delish recipes free from refined sugars, dairy and gluten. She is pretty badass.
Time to make: 35 mins
Time to set: 4 + hours (best overnight)
Flour for dusting
320g Gluten free short crust pastry
180g medjool pitted dates soaked in 100 ml of boiling water
400ml coconut milk
1 teaspoon vanilla essence
200g dairy free doisy and dam chocolate
3 tbsp coconut oil
On a lightly floured surface, roll the pastry sheet into a slightly larger rectangle, big enough to line a 20cm tart tin. Line the tin, leaving any overhanging pastry – you'll trim this away once the tart is baked. Chill for 30 mins on a baking tray. Heat oven to 200C/180C fan/gas 6.
Line the pastry with greaseproof paper and fill with baking beans. Bake for 15-20 mins, then remove the paper and beans and bake for 15 mins more, until cooked through. Remove from the oven and leave the case to cool in its tin, then trim the sides.
While the pastry is cooling, make the date caramel. Soak the dates in 100ml of boiling water for 5 mins. Meanwhile, tip the can of coconut milk into a bowl and give it a good whisk to combine. Drain the dates and put them into a food processor with 150ml of the coconut milk, the vanilla extract and a big pinch of flaky salt – the mixture should look like caramel. Spread the caramel onto the base of the tart and put in the fridge for 30 mins to set a little.
To make the ganache topping, heat the remaining coconut milk over a low heat until steaming. Put the chocolate and coconut oil in a large bowl and pour the warm coconut milk over the top.
Leave to sit for a minute, then gently stir until combined.
Spoon the mixture over the caramel and spread it out – don’t worry if the caramel comes up the sides a bit. Sprinkle with flaky sea salt, then put into the fridge for at least 4 hours to set.