Easiest Way to Make Perfect Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN. Vickys Summer Berry Muffins, GF DF EF SF NF. In a bid to be healthier I bought a bag of frozen summer Vickys Boozy Chocolate Chestnut Pudding, GF DF EF SF. This is a lovely dessert, almost like a Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN.

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Ingredients of Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

You need of For The Cookie Base.
You need 120 g of gluten-free / plain flour (1 cup).
You need 25 g of cocoa powder (1/4 cup).
It's 1/2 tsp of baking powder.
Prepare 3 tbsp of gold foil-wrapped Stork margarine.
Prepare 115 g of granulated sugar (1/3 cup).
It's 4 tbsp of coconut milk or as required.
It's 1/2 tsp of vanilla extract.
It's of For The Filling.
It's 50 g of granulated sugar (1/4 cup).
It's 2 tbsp of cornflour / cornstarch.
It's 325 ml of full fat coconut milk (11 oz).
It's 130 g of chocolate chips - I use Plamil or Enjoy Life vegan brands.
You need 1 tsp of vanilla extract.
It's 250 g of fresh raspberries.

Love at first site! … and bite! This vegan chocolate raspberry tart truly is the queen of tarts! It's light crust & creamy filling will definitely impress your guests! PERFECT Vegan Chocolate Chip Cookie Recipe + TIP!

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN instructions

Combine the flour, cocoa powder and baking powder.
In a large bowl, cream together the margarine and sugar until pale and light.
Stir in the coconut milk and vanilla then slowly add the flour mixture.
Bring together to form a dough, adding more milk by the teaspoon as required.
Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours.
Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil.
Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners.
Prick the bottom of the dough with a fork and bake for 15 - 17 minutes.
Set aside to cool completely, unmoulding once the base is set.
To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat.
Cook around 5 minutes, whisking constantly until thickened.
Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted.
Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding.
This stops the top of the filling setting with a 'skin' on top.
Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices.
So good!.

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