Vegan Chocolate Pudding Tart

 

 

 

For many people, a dessert is never complete without any chocolate. This creamy luxurious, dark and intoxicating chocolate tart/pie is such a beautiful dessert, it is also healthy and free from egg, dairy, refined sugar and nuts. Try serving this rich dessert and watch your guests wow with delight. This easy, elegant and decadent chilled pie can be made this in advance so you have more time to prepare other food for party.

 

Dietary: Vegetarian, Vegan. 

Make two 9 to 10" pie
Slightly adapted from this book.

 

Ingredients

For crust

 1 3/4 cup or 280g store-bought or Homemade Graham Crackers / digestive biscuits

 3 Tbsp molasses or any natural sweetener

 4 Tbsp melted vegan butter, melted coconut oil or canola oil

 1 Tbsp non-diary milk (I use soy milk)

 

For filling

 3 cups non-dairy milk (I use soy milk)

 1/4 cup cornstarch

 1/3 cup molasses or any natural sweetener

 3 Tbsp unsweetened cocoa powder

 Pinch of sea salt

 1/4 cup semisweet chocolate chips
 1 tsp vanilla extract

 

Method

For crust

1. Grease a 9 or 10" springform pan or pie plate. Preheat the oven to 175℃. Crush the biscuits by placing them in a zip lock plastic bag and a rolling pin to crush then as fine as possible. Or use a food processor to create a really fine and evenly textured crust.

 

2. In a mixing bowl, mix crushed biscuits with sugar, then add in butter/oil. Using a spatula, blend the mixture thoroughly to moisten the crumbs. Then add in milk, and stir again. 

 

3. Place crumbs into pan/plate, and press crumbs into sides first then work your way down to the bottom.  From experience, springform pans need a little less crust than pie plates. Any excess crumbs can be kept in the fridge for your next baking.

 

4. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 10 minutes until firm. Let the crust cool down before filling.

 

 

For filling

1. In a small heavy saucepot with the heat off, mix together 1 cup of milk and cornstarch, and whisk until cornstarch is well dissolved.

2. Whisk in the rest of the milk, sugar, cacao powder and salt. Bring it to a boil, then turn the heat to medium and whisk constantly for about 7 minutes, until slightly thickened.

3. Add chocolate chips and mix to melt. Turn off heat and stir in vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated. Set aside to cool for about 10 minutes.

 

4. Pour mixture into prepared pan/plate, let cool for about 10 minutes. Then refrigerate until set for about 3 hours. Top with roasted nuts, chocolate curls or any of your favourite candies. Once set, slice and serve!