Author Notes
I made these deliciously rich and almost guilt free tarts at work today with a couple of students, they really enjoyed building these cute little treats. We also did strawberry jam tarts too which went down well. Customers loved them, even the non vegans and the head chef wolfed his down, despite being against anything vegan! —Komal
Ingredients
- pastry
-
300g
plain flour
-
50g
icing sugar
-
50g
ground almonds
-
200g
vegan margerine
-
1 pinch
salt
-
few splashes
water
- Ganache
-
200g
dark chocolate
-
100g
soya or almond milk
-
20g
margerine
-
20g
icing sugar
-
1 pinch
salt
-
1 handful
flaked almonds
Directions
-
Blend pastry ingredients except the water til they form a breadcrumb texture (or rub between your fingers)
-
Add the water to form a paste and chill for an hour
-
Roll out to the thickness of a pound coin and cut out circles with a cutter or by using a glass and going round the outside with a knife
-
Place the circles into mince pie moulds (I used a rubber one for easy removal)
-
place the naked pastry shells into the oven to bake for 9 minutes until golden
-
Meanwhile heat together ganache ingredients over a low heat until smooth and glossy.
-
Remove shells from oven and spoon hot chocolate ganache into the wells. Sprinkle with the flaked almonds
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