Raspberry Chocolate Tart

Difficulty: Easy

Serves 8

You know how sometimes you make something and you realise you’ve well and truly nailed it? This is one of those times. Each year I host an Easter lunch for my family, this year I whipped up this Raspberry Chocolate Tart for dessert and let’s just say I could be the favourite child right now. Sometimes you can catch raspberries on sale for about $5 a punnet but if you’re on a budget you can use less purely for decoration and get away with it.

Ingredients

Crust

• 1 1/2 packets Digestive biscuits
• 1/4 cup cocoa powder
• 2 tablespoons caster sugar
• 2/3 vegan margarine (I use Nuttelex), melted

Filling

• 2 270mL cans coconut cream (I use Woolworths select)
• 1 tub vegan cream cheese (I use Tofutti)
• 1/2 cup icing sugar
• 1 teaspoon vanilla extract
• 1 200g block dark chocolate, melted
• 3-4 punnets of raspberries

Method

1. Place the cans of coconut cream in the fridge upside down for at least 24 hours.
2. Grease a quiche pan with spray oil and set aside.
3. Chuck the biscuits, cocoa and caster sugar into a food processor and blend. Slowly add the melted margarine until evenly combined.
4. Press the mixture into the bottom of the greased pan and also up the sides. Make sure it’s firm, I use the back of a spoon to pack it down.
5. Open the cans of coconut cream and drain the clear liquid from the top. You should have a hard lump of cream at the bottom. If it’s still a bit runny, leave it to get to room temperature and it should harden up.
6. Pop the coconut cream, cream cheese, icing sugar an vanilla in a bowl and whip with an electric mixture until light and fluffy.
7. Add the melted chocolate and whip some more until evenly distributed.
8. Pour the filling into the crust and smooth on top.
9. Gently pop the raspberries on top of the chocolate filling, pressing down lightly to secure them.
10. Allow to set in the fridge overnight.
11. Remove from the tin, dust with icing sugar and serve.