Page 96 - Vegan Food & Living (February 2020)

Dessert R E C I P E S

Cherry chocolate tart

By The Humble Pescatarian (www.thehumblepescatarian.co.uk and @thehumblepescatarian)
Serves 8 | Prep 20 mins plus chilling | Cook 10 mins | Calories 545 (per serving)
300g (3 cups, crumbs) digestive biscuits 1 Line a tart tin with parchment paper. 6 Boil water and use a glass bowl to
7 tbsp sunflower spread, melted 2 Put the biscuits into a processor or melt the Divine 85% Dark Chocolate

1 tin of coconut cream, cream blender and whizz until crumbled. If and then the Belgian plain chocolate
only (I used Biona) you don't have a blender/processor, buttons before adding the coconut
250g (1½ cups) vegan Belgian plain then put your biscuits into a sandwich cream. Only then should you add the
Morello Gin Liqueur.
chocolate buttons bag and roll with a rolling pin until
crumbly. Once crumbled, put the 7 Once mixed, remove the biscuit base
90g (½ cup) Divine 85% Dark Chocolate
biscuits into a bowl. from the freezer and fill the tart before
4 tbsp Coxy's Morello Gin Liqueur decorating with raspberries and a
3 Melt the spread, add it to the biscuits
15 raspberries, to decorate and mix until it looks like wet sand. It sprinkle of strawberry pieces.
2 sprinkles of Lakeland Freeze Dried should be gently damp to the touch. 8 Place in the freezer for about 1 hour
Strawberry Pieces 4 Fill your tart tin with the biscuits and before serving.
press up to the edges until firm. Place
in the freezer for 20 minutes while you
make the chocolate filling.
5 In a saucepan, melt the coconut cream
(cream only) over a gentle heat, then
24.5g 12.1g 0.21g 44.6g 5.6g
leave to the side.
Total fat Saturates Salt Sugar Protein

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