Baking ingredients
- 250 g Plain flour
- 110 g Vegan butter/margarine
- 110 g Icing sugar
- 400 g Coconut milk full fat
- 455 g Dark chocolate 70%
- Renshaw Creamy Vegan Caramel
Decorating ingredients
- Rainbow Dust Glitter
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Instructions
Making the vegan pastry:
Step 1
Sift the icing sugar and flour together
Step 2
Add the butter and slowly blend together
Step 3
Place in the fridge to chill for 30 minutes
Making the vegan chocolate ganache:
Step 4
Heat the coconut milk until just before it begins to boil
Step 5
Break your dark chocolate up into a bowl, and pour the heated coconut milk over it. Allow the coconut milk to start to melt the chocolate
Step 6
Whisk the chocolate and coconut milk together, until it becomes smooth and all the chocolate has melted
Assembling the tart:
Step 7
Line 12 tart cases with pastry and blind bake at 190°C for approximately 12 minutes
Step 8
Once cool deposit Renshaw Creamy Vegan Caramel into the base of the cooled tart
Step 9
Deposit the ganache on top of the caramel at 40-50ºC
Step 10
Once the ganache has set, decorate with Rainbow Dust Glitter in the colour of your choice
