Triple Nut Chocolate Tart
No one will guess this rich, elegant tart is vegan.
Ingredients
Crust
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1 cup pastry flour
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1/2 cup cornmeal
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2 tablespoons sugar
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1/4 teaspoon salt
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1/2 cup vegan margarine (1 stick)
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1 teaspoon vanilla extract
Filling
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3 cups mixed walnuts, pecans, and almonds (1 cup each), coarsely chopped
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1/4 cup vegan margarine (1/2 stick)
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5 ounces bittersweet chocolate, chopped or in chips
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2 tablespoons pastry flour
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1/4 teaspoon salt
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1/2 cup maple syrup
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2 teaspoons vanilla extract
Directions
1.
To make Crust: Combine flour, cornmeal, sugar, and salt in bowl. Rub margarine into flour mixture with fingers until mixture is crumbly. Sprinkle in vanilla, and stir. Add 1 to 2 tablespoons cold water until dough clumps together loosely. Press dough into pie dish or tart pan until sides and bottom are covered. Chill in freezer 30 minutes.
2.
To make Filling: Preheat oven to 375 degrees F. Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
3.
Melt margarine and chocolate in saucepan over low heat, stirring until smooth. Sprinkle in flour and salt, and stir until smooth. Stir in maple syrup and vanilla. Stir in nuts.
4.
Spread nut mixture in piecrust. Bake 25 minutes, or until crust is golden and filling is firm. Cool on wire rack at least 20 minutes before serving.
Nutrition information
Calories 459, Total Fat 33.5 g, Saturated Fat 8 g, Sodium 225 mg, Carbohydrate 38 g, Fiber 4 g, Protein 7 g, Sugars 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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This recipe can be easily adapted to suit vegan diets by substituting margarine for butter in the crust, vegan "cream cheese" for cream cheese, and 1/2 cup silken tofu (puree it with original tofu before adding the other ingredients) for the eggs.
See Recipe