IDEAL FOR A VEGAN CHRISTMAS PUDDING: INDIVIDUAL CHOCOLATE CHERRY TARTS

These wonderful little tarts by Waitrose can be made in advance and served straight from the fridge. You can leave out the cherry compote and dust the tops with a little cacao before serving if you prefer a more defiantly chocolate-y dessert.

Prep. time: 30 minutes, plus chilling

Cooking time: 10 minutes

Makes 4

TART CRUST

  • 100g blanched hazelnuts
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • Pinch sea salt

TART FILLING

  • 150ml maple syrup
  • 6 tbsp cacao powder
  • 4 tbsp coconut oil, melted
  • 4 tbsp black cherry preserve
  • Pinch sea salt
  • 4 glacé cherries

Method

 

 

  1. Preheat the oven to 180°C, gas mark 4. For the tart crust, tip the hazelnuts onto a roasting tray and roast for 6-8 minutes until golden; set aside to cool completely. Once cool tip the nuts into the bowl of a food processor and whizz, pulsing until just finely ground, (take care not to over-blend or the nuts will release too much oil). Tip in the cacao and pulse again until combined, then add the maple syrup, coconut oil and a pinch of sea salt. Pulse until just combined.
  2. Line 4 x 9cm tart tins with a large square of clingfilm and press a quarter of the tart crust into each, using oiled fingertips to evenly cover the base and sides. Chill for at least 2 hours.
  3. Spread 1 tbsp cherry conserve over the base of each tart. Next place the maple syrup in a mixing bowl and, with a balloon hand whisk, whisk in the cacao 1 tablespoon at a time. Whisk in the melted coconut oil a little at a time until you have an emulsified mixture. If the mixture is too thick, set the bowl over a pan of simmering water briefly to warm up the mixture.  Stir in a pinch of sea salt, then pour into the tart cases. Top each with a glacé cherry and chill for at least 2 hours or overnight before serving, dusted with a little more cacao powder, if liked.

For more vegan Christmas recipe ideas visit: www.waitrose.com/

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