Incredibly rich Vegan Chocolate & Cherry Christmas Tarts. It's the perfect vegan dessert to make, for your family and friends for Christmas. It's got a layer of black cherries in syrup, a layer of chocolate ganache and is topped with cosy sprinkles and Christmas decorations.
Prep-time: 25 minutes
Baking time: 20-25 minutes
Servings: 4-5 small tarts (depending on your tins)
INGREDIENTS
Dough
300 g plain flour
230 g plant butter
1-2 tbsp ice water
1 tbsp sugar
1 tsp salt
A pinch of cinnamon
4 tbsp cocoa powder
Filling:
1 tin black cherries (I used black cherries from Tesco)
300g vegan chocolate
1/2 cup oat milk
INSTRUCTIONS
1. Start by making the dough. Add flour, sugar, butter to a large food processor, and pulse for 10 seconds. Slowly add the water until it all comes together. Now roll the dough into a big ball and wrap it in cling film. Leave to rest in the fridge for 20 minutes.
2. While the dough is resting in the fridge, you can spend the time making the chocolate ganache. It's very easy. Simply add 300ml hot water to a small pot, put it on medium heat, then add a plastic bowl on top (make sure its heatproof). Then add the chocolate and milk to the bowl. When it starts to melt, give it a stir until it's smooth and all the lumps are gone. Set it aside to cool down a bit. When that is done add the dough to the freezer for the last 10 minutes.
3. When the dough has cooled it's time to shape the tarts. Take a big piece of baking paper and put it on your kitchen counter. This will be where you'll roll out the dough. Flour the baking paper and roll the dough out, keep adding flour if it sticks.
4. Now you want to cut out big circles in the dough, you can do that by using a big glass or a pizza cutter. Then slap the circles onto your tart tins, and gently push it down and to the sides. Cut off excess dough by using a knife or dough scraper. Use a fork to make lots of holes in the bottom and bake them for 20 minutes at 200 degrees.
5. Add the cherry filling to the bottom of the cooled tart, followed by the chocolate ganache, add your favourite Christmas sprinkles and decorations and add to the fridge to harden a bit and enjoy with a hot cup of vegan chocolate :-)
Baking Notes:
If your kitchen is ice cold (like mine is haha) then the ganache might harden up a bit. If that happens, simply add the plastic bowl to the small pot (water bath) again and heat until it's nice and smooth and ready to pour.
If you don't have time to do the whole recipe in one go, don't worry, the dough can chill in the fridge for hours, even overnight.
Want to try more tasty Christmas recipes?
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