Recipe: Appetizing Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

Recipe: Appetizing Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN Delicious, fresh and tasty.

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN. Great recipe for Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN. My raspberry bush is very bountiful this year and raspberries with chocolate is a classic combination. Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN step by step.

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN step by step.

Combine the flour, cocoa powder and baking powder.

See recipes for Vickys Chocolate Puff Croissants, GF DF EF SF NF too.

You can cook Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN using 15 ingredients and 16 steps. Here is how you cook that.

Ingredients of Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

1. Prepare of For The Cookie Base.

2. Prepare 120 g of gluten-free / plain flour (1 cup).

3. You need 25 g of cocoa powder (1/4 cup).

4. Prepare 1/2 tsp of baking powder.

5. Prepare 3 tbsp of gold foil-wrapped Stork margarine.

6. It’s 115 g of granulated sugar (1/3 cup).

7. You need 4 tbsp of coconut milk or as required.

8. Prepare 1/2 tsp of vanilla extract.

9. You need of For The Filling.

10. Prepare 50 g of granulated sugar (1/4 cup).

11. Prepare 2 tbsp of cornflour / cornstarch.

12. It’s 325 ml of full fat coconut milk (11 oz).

13. It’s 130 g of chocolate chips - I use Plamil or Enjoy Life vegan brands.

14. Prepare 1 tsp of vanilla extract.

15. It’s 250 g of fresh raspberries.

So the kids helped bake these muffins as part of the new home-education situation we're in and I left the cakes at Mums back door.

Strange talking to someone on the phone.

You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.

Gluten free, dairy free, soy free with grass fed gelatin.

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN instructions

1. Combine the flour, cocoa powder and baking powder.

2. In a large bowl, cream together the margarine and sugar until pale and light.

3. Stir in the coconut milk and vanilla then slowly add the flour mixture.

4. Bring together to form a dough, adding more milk by the teaspoon as required.

5. Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours.

6. Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil.

7. Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners.

8. Prick the bottom of the dough with a fork and bake for 15 - 17 minutes.

9. Set aside to cool completely, unmoulding once the base is set.

10. To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat.

11. Cook around 5 minutes, whisking constantly until thickened.

12. Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted.

13. Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding.

14. This stops the top of the filling setting with a skin' on top.

15. Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices.

16. So good!.

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Good, Simple, Quality Ingredients Now Available At Your Local Trader Joe's.

Non-GMO, Certified Organic, Vegan, and Soy Free.

The remaining ingredients are quite simple — dates, almondmilk and ice.