Chocolate, strawberries and a light crust are all that are needed to create a delightful evening—not to mention this gal’s best friends. In this recipe, I will explain how to bake a chocolate and strawberry tart dish that is completely vegan.
A decent vegan pie crust is hard to find. In the fall of 2015, I attempted making a pie crust from nuts and spelt flour for a vegan pumpkin pie. Needless to say, it was pretty much a failure. But the coconut oil-based crust recipe I found on MinimalistBaker.com was a success.
2 cups unbleached all-purpose flour
½ tsp sea salt (or Himalayan pink salt)
2/3 cup coconut oil, non-liquid
3-6 tbsp ice cold water
First get a medium-sized mixing bowl and whisk together the salt and flour (I just eyeballed how much salt to use). Next, scoop the coconut oil in, one spoonful at a time, using a spatula or fork to mix it in together until the consistency of the dough is granulated. Then, pour in three tablespoons of ice cold water, or more if needed, to form the dough. Adjust the amount as needed, just use a spatula or spoon to mix the water in gradually. Once the dough is thick enough, start kneading.
Next, sprinkle a few pinches of flour on a flat, cool surface and once your dough is formed into a nice ball, flatten it into a disc with your hands. If you choose to make two pies with a smaller pan, just separate the dough before flattening. Use a rolling pin to spread out the dough a little more, about the size of your pan, a little bigger in circumference. Sprinkle more flour onto the top so it doesn’t stick to the surface and roll it out to about 1/8 inch thick. You will then roll the dough onto the pin, and carefully peel it off so that it drapes over the pan. The edges should be slightly taller so that you can fold them over to make a rounded edge. Once that’s finished put it in the oven at 350 degrees for 30 minutes.
For the second part of the recipe you will need ingredients for a chocolate filling:
6 ounces of dark chocolate, at least 60 to 70 percent
1 pint of strawberries
1 ½ cups coconut cream
1 tbsp maple syrup
This recipe is adapted from a post on bakerita.com. When baking with this tart-filling recipe the first time, I realized the need for sugar or some sort of sweet alternative to be added to the filling. It is too bitter because of the dark chocolate and needs something a little extra to make it more pleasant.
First, you will need to break the dark chocolate into sections and melt each section in 10-second increments, stirring in-between, so that the chocolate does not burn. After the chocolate is completely melted, transfer into a medium sized bowl. I would suggest adding a sweetener at this point in the recipe, about a ¼ cup of sugar and add more to taste. This is a chocolate ganache, so the filling will need to be whipped until the coconut cream and chocolate are mixed all the way and the consistency is a lighter and fluffier.
Next, chop off the heads of the strawberries and cut into thin, vertical slices. Put the strawberries into a separate bowl. I estimate that I used about 10 strawberries or so. Lastly, pour in the maple syrup and mix.
Pull the crust out of the oven and pour in the chocolate filling. Wait to add the strawberries until the tart has baked and cooled completely. Bake the tart for another 15 minutes. At this point, both the crust and filling should be done. After letting the pan cool, spoon on the topping and sprinkle coconut shreds for an aesthetic touch.
Hopefully, this recipe will treat you and a group of friends to a delightful (and fanciful) dessert. If you try this recipe and liked it or have suggestions, leave a comment below. We’d love to hear from you!