For desserts last night, Shanel from Hungry Ang Mo made one of the best chocolate tart we have ever eaten. We thought it tasted way better than those sold at Laurent Bernard or any chocolate boutiques and parlours. Not only was the tart crunchy it had a good balance of nuts and it was not too sweet too. Most tarts we have eaten in the past are usually so oily and after a few mouthfuls you get so sick of the taste. The chocolate filling on the other hand was smooth and really creamy. When eaten together it was perfection and I am dying to make this tart. Imagine our joy when Shanel told us it was cool to share her secret recipe, don’t say we did not warn you it can be super addictive.
For the crust
½ cup vegan margarine
¼ cup sugar
1 tsp vanilla
¾ cup walnuts, finely chopped/ground
1 ¼ cup all-purpose flour
¾ tsp sea salt
For the filling
1 cup bittersweet chocolate, chopped (or chocolate chips)
1 cup soymilk (SILK brand preferred)
2 tsp instant coffee
3 tsp cornstarch (dissolved in a little water)
1 tsp vanilla
¼ tsp salt
1. Preheat oven to 350 degreesF. In a medium bowl, cream margarine and sugar with whisk until light and fluffy. Add vanilla and walnuts and mix. Add in flour a little at a time and mix until dough sticks together and is slightly moist.
2. In a tart pan, press dough with your fingertips. Bake until edges are just barely starting to brown, about 20 minutes. Allow crust to cool completely before filling.
3. Melt chocolate until it softens. Add heated soymilk, cornstarch, vanilla, instant coffee and salt to mixture. Pour filling into cooled crust. Place tart in refrigerator and chill for 6 hours.