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The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

VE­GAN CHOCO­LATE TART WITH RHUBARB

Serves 16 150ml (¼pt) soya milk 4 car­damom pods, crushed 4tbsp sugar 1tbsp corn­flour 250g (9oz) dark (70% co­coa) ve­gan choco­late, bro­ken into small pieces 1tsp vanilla ex­tract 250g (9oz) flour 125g (4½oz) ic­ing sugar 1tsp ground gin­ger 125g (4½oz) soya mar­garine, chilled and cut into pieces, plus ex­tra 400g (14oz) rhubarb, washed and cut into 5cm (2in) pieces 2-3tbsp sugar to taste Splash of gin­ger cor­dial Zest and juice of 1 orange Pre­heat oven to 180°C/gas 4. Lightly grease a shal­low 25cm (10in) loose­bot­tomed tart tin. To make the pas­try, sift the flour, ic­ing sugar and gin­ger into a large bowl. Add the mar­garine and, work­ing quickly, rub into the dry in­gre­di­ents. Add enough cold water to bring the mix­ture to­gether into a ball. Wrap the dough in cling­film and chill for 30 min­utes. Once chilled, roll the pas­try to 5mm (¼in) and line the tin. Trim ex­cess; prick all over with a fork. Chill 30 min­utes, fill with bak­ing beans and bake blind for 15 min­utes. Re­move beans and bake a fur­ther 10-15 min­utes un­til golden and cooked through.

For the fill­ing, place the soya milk in a pan with 200ml (7fl oz) water, the car­damom pods and sugar and warm over a low heat. Put the corn­flour in a small bowl with a few ta­ble­spoons of the warm soya mix­ture and stir till smooth, then re­turn to the pan, stir­ring to com­bine, and bring back to the boil. Re­move the car­damom pods.

Put the choco­late in a bowl; pour over the hot soya. Stir to com­bine. Add the vanilla ex­tract and a pinch of salt, pour into the case and chill for 5-6 hours. Mean­while, put the rhubarb in an oven­proof dish with 2-3 ta­ble­spoons sugar. Add the cor­dial, zest and juice, cover with a car­touche (grease-proof-pa­per disc) and bake for 20-25 min­utes un­til soft but hold­ing its shape. Leave to cool. Serve thin slices of the tart with the rhubarb.

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