Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN
Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys double chocolate raspberry tart, gf df ef sf nf vegan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have vickys double chocolate raspberry tart, gf df ef sf nf vegan using 15 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
  1. Get For The Cookie Base
  2. Take gluten-free / plain flour (1 cup)
  3. Take cocoa powder (1/4 cup)
  4. Make ready baking powder
  5. Get gold foil-wrapped Stork margarine
  6. Make ready granulated sugar (1/3 cup)
  7. Take coconut milk or as required
  8. Make ready vanilla extract
  9. Prepare For The Filling
  10. Prepare granulated sugar (1/4 cup)
  11. Make ready cornflour / cornstarch
  12. Make ready full fat coconut milk (11 oz)
  13. Prepare chocolate chips - I use Plamil or Enjoy Life vegan brands
  14. Take vanilla extract
  15. Take fresh raspberries
Instructions to make Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN:
  1. Combine the flour, cocoa powder and baking powder
  2. In a large bowl, cream together the margarine and sugar until pale and light
  3. Stir in the coconut milk and vanilla then slowly add the flour mixture
  4. Bring together to form a dough, adding more milk by the teaspoon as required
  5. Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours
  6. Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil
  7. Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners
  8. Prick the bottom of the dough with a fork and bake for 15 - 17 minutes
  9. Set aside to cool completely, unmoulding once the base is set
  10. To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat
  11. Cook around 5 minutes, whisking constantly until thickened
  12. Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted
  13. Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding
  14. This stops the top of the filling setting with a 'skin' on top
  15. Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices
  16. So good!

So that’s going to wrap it up with this exceptional food vickys double chocolate raspberry tart, gf df ef sf nf vegan recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!