Contributing Monkie vegalicious
Published on March 4, 2009
Apricot Tarts with Chocolate Sauce (vegan)
Recipe by Veganlicious
These pretty tarts are very nice and light, especially nice after a full meal. Using a heart shaped tart form makes them a perfect dessert for Valentine’s Day.
Serves 4 people
For the Crust:
1 & 1/4 Cups Unbleached White Flour
1/2 tsp Baking Powder
2 TB Powdered Sugar
1/4 tsp Salt
1/4 Cup Coconut Oil (measure it in solidified form, in a dry measure)
2 TB Vegan Margarine, Chilled or Frozen
1 tsp Apple Cider Vinegar
3-5 TB Ice Water
Step 1 Place the dry ingredient in a medium bowl.
Step 2 Put the solidified coconut oil and margarine with the dry ingredients, coating the hardened pieces with flour, which makes the pieces easier to break up and work in.
Step 3 Work into the flour with your fingers or a pastry blender.
Step 4 Add the vinegar to the ice water.
Step 5 Drizzle the water into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together well when pinched. Do not add any more water than absolutely necessary.
Step 6 Gather the dough into a ball and flatten it into a disk.
Step 7 Wrap disk in plastic.
Step 8 Chill in the refrigerator for about 15 minutes.
Step 9 Roll out on floured board with floured rolling pin – or even easier, just press into pie pan evenly.
Step 10 Using a fork, put many small holes in the bottom of the pastry.
Step 11 Put a layer of parchment or baking paper I the bottom and fill the form with beans.
Step 12 Blind bake at 350 for 10 minutes.
Step 13 Remove the beans and parchment and bake for another 10-15 minutes or until golden brown.
Step 14 Remove from the oven and allow to cool.
For the Filling:
1 Cup of Apricot Puree
Splash Lemon Juice
2 Dash of Cinnamon
2 tsp Corn Flour
Step 1 If using canned apricots (aprox. 410 grams), drain the apricot syrup but reserve.
Step 2 Place the apricot pieces in a blender and puree.
Step 3 Add a splash of lemon juice.
Step 4 Add a dash of cinnamon.
Step 5 Place the puree in a saucepan.
Step 6 Add the corn starch and stir well.
Step 7 Heat the apricot mixture until it begins to bubble and thicken. Remove from the heat and allow to cool.
For the Chocolate Sauce:
For the Crust:
1 Cup Water
1/2 Cup Sugar
2/3 Cup Unsweetened Cocoa Powder, Preferably Dutch-process
1/4 tsp Salt
1 tsp Vanilla
1 tsp Cinnamon
Step 1 Put the water in a small sauce pan.
Step 2 Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar.
Step 3 Add the cocoa and continue stirring.
Step 4 Cook only until the mixture begins to thicken, then remove from the heat.
Step 5 Add the vanilla and cinnamon and mix it evenly into the syrup.
When the tart crusts have cooled and the apricot filling has slightly cooled, fill the tarts with the filling.
Allow the tarts to further cool and set.
Make the syrup.
Shortly before serving, drizzle the chocolate syrup over the tarts.
These are much easier to make than they look, you will have chocolate sauce left over, but it keeps well in the refrigerator and has many uses.