Chocolate and raspberry tart

This is a nice vegan dessert, a recipe slightly adapted from another website. For a light version, use perhaps Canderel instead of sugar and light margarine – or reduce the amount of margarine even more, although the original recipe called for 100g which I already reduced and worked fine.

Here already half eaten... I forgot to take a picture before.

Here already half eaten… I forgot to take a picture before.

For the base:

  • 1 cup wheat flour
  • 1/3 cup cacao
  • 80g margarine
  • 1/3 cup sugar
  • 6 tbsp soya milk

Mix all the solids, then add the cold margarine and the soya milk bit by bit and mix well until it’s an even dough. Press the dough onto the bottom of a baking tray (grease it with a bit of margarine and flour beforehand) and pre-bake it in the oven for 15min at 180 C.

For the top:

  • 300g raspberries
  • 300g silken tofu
  • 1/4 cup soya milk
  • 4 tbsp starch (I used cornflour)
  • 1/2 cup sugar
  • 4 tbsp lemon juice

Mix everything in the blender except the raspberries, which you can cut roughly and the end and add to the mix. Wait for the base to cool down, and pour this mix on top. Bake for a further 15-20min at the same temperature.

Let it cool down and serve with more berries on top, or some chocolate shavings.



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