Download my Autumn Wellness E-book

Raspberry and Chocolate Tarts

These pretty little pastries make a lovely addition to an afternoon tea or even a dessert if served with a scoop of plant based ice-cream or sorbet.

Method

Pre-heat the oven to 170C. Line a baking sheet with baking parchment.

Unroll the pastry and cut into 6 equal squares. Using the tip of a sharp knife score approximately 1 cm in from the edge of each square being careful not to cut all the way through.

Place on a baking sheet and bake for 10 minutes. Remove from the oven, allow to cool slightly and then using the tip of a knife cut away the centre of each pastry square.

It should come away easily leaving you with a neat pastry case. Mix the plant based milk and maple syrup together and brush the edges of the pastries.

Return to the oven and bake for a further 5-10 minutes or until golden and crisp.

Remove to a rack and allow to cool completely.

To make the ganache, gently warm the oat cream in a saucepan with the coconut sugar until hot but not boiling.

Chop the chocolate and add to the cream and turn off the heat.

Allow the chocolate to melt, stirring every now and again.

When the mixture has cooled to room temperature it will have become thick and glossy and is ready to use. Spoon some of the ganache into each pastry case and top with raspberries.

Garnish with toasted almonds and dust with a little icing sugar.

Ingredients

1 pack GF puff pastry


250g fresh raspberries


Toasted flaked almonds for garnish


For the glaze -


2 tablespoons plant based milk


1 tablespoon of maple syrup


For the chocolate ganache -


200g of dark chocolate (70% cocoa solids is best)


125g (half a carton) plant based such as 'Oatly, Whippable Creamy Oat'


25g coconut sugar


Serves: Makes 6


Dietaries: Vegan

Method

Pre-heat the oven to 170C. Line a baking sheet with baking parchment.

Unroll the pastry and cut into 6 equal squares. Using the tip of a sharp knife score approximately 1 cm in from the edge of each square being careful not to cut all the way through.

Place on a baking sheet and bake for 10 minutes. Remove from the oven, allow to cool slightly and then using the tip of a knife cut away the centre of each pastry square.

It should come away easily leaving you with a neat pastry case. Mix the plant based milk and maple syrup together and brush the edges of the pastries.

Return to the oven and bake for a further 5-10 minutes or until golden and crisp.

Remove to a rack and allow to cool completely.

To make the ganache, gently warm the oat cream in a saucepan with the coconut sugar until hot but not boiling.

Chop the chocolate and add to the cream and turn off the heat.

Allow the chocolate to melt, stirring every now and again.

When the mixture has cooled to room temperature it will have become thick and glossy and is ready to use. Spoon some of the ganache into each pastry case and top with raspberries.

Garnish with toasted almonds and dust with a little icing sugar.

More Recipes


breakfast


VEGAN, GF

Quinoa porridge with apple blackberry compote and quinoa crunch

This is a delicious and warming breakfast for when the weather turns cold. Also, thanks to the quinoa, this is also high in protein and totally gluten free.

Read More

snacks


VEGAN

Vegan Mocha Cookies

Read More

sweets


VEG

Pumpkin Pie

Need something delicious to rustle up for Halloween? Why not try my new pumpkin pie recipe? Super simple and perfect for Autumn.

Read More