Vegan Peanut Butter Chocolate Tart
Vegan peanut butter chocolate tart – this easy vegan chocolate and peanut butter pie is simple to make but tastes incredible! It is rich and creamy, with a crisp pastry crust and a smooth, not too sweet peanut butter chocolate filling. Eggless and dairy-free.
Servings 10 people
Ingredients
Pastry:
- 250 g (2 cups) plain (all-purpose) flour
- 50 g (⅓ cup + 1 Tbsp) icing (powdered) sugar
- ¼ teaspoon salt
- 150 g (5 ⅓ oz / ½ cup + 2Tbsp) vegan block butter/margarine (NOT the spreadable kind. I use Naturli vegan block) cold and diced
- 1 tablespoon cold vodka optional
- ice water as needed
Filling:
- 120 ml (½ cup) non-dairy milk
- 300 g (10 ½ oz) dark chocolate (about 60-70% cocoa solids) chopped
- 300 g (10 ½ oz) firm silken tofu*
- 160 g (⅔ cup) smooth creamy peanut butter (not natural)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- a good pinch of salt
Instructions
- Ideally you should make this vegan peanut butter chocolate tart the day before you want to serve it as the filling needs time to set.
- Start by making the pastry case. Place the plain flour, icing sugar and salt in a large bowl and whisk to mix or place them in a food processor and pulse until combined.
- Add the cold diced vegan block butter and rub it in using your fingers or blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.
- Add a tablespoon of cold vodka (or water) and mix; drizzle in a little cold water as needed to bring the pastry together into a ball.
- Cover the pastry and pop it in the fridge for half an hour until it has firmed up a bit.
- Once the pastry has chilled, roll it out thinly on a floured surface until it is large enough to line a 25cm/10 inch round tart tin.
- Gently transfer the pastry to the dish and press it right into the corners. Trim off the excess pastry and prick the base all over with a fork.
- Place the pastry base in the freezer for twenty minutes while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.
- Bake for 25 minutes then remove the tin foil and rice/beans and turn the oven down to 170°C/150°C fan/325°F/gas mark 3. Return the tart shell to the oven for about 15 minutes, until it is golden and crisp. Remove from the oven and allow to cool.
- Once the pastry case has cooled, prepare the filling. Place the chopped dark chocolate and non-dairy milk in a heat-proof bowl over a pan of gently simmering water. Don’t let the base of the bowl touch the water. Stir often until the chocolate is melted and smooth then remove from the heat and set aside.
- Place the silken tofu, creamy peanut butter, maple syrup, vanilla extract and a good pinch of salt in a blender and blitz until smooth.
- Add the melted chocolate to the blender and blend again until it is well combined, then pour the filling into the prepared pastry case, spread it level and refrigerate for at least 4 hours, preferably longer, until the filling has set.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *You need to use firm silken tofu, NOT regular tofu. It is most commonly the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I use Mori-Nu or Clearspring. Make sure you drain off the excess liquid (no need to press it though).
- For the pastry it is important to use a vegan block butter/margarine – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Flora, Vitalite or Tormor blocks are also fine (not the tub versions).
- To save time you could use a store-bought pre-baked pastry case instead of making your own. Or see instructions in the post above to make a no-bake cookie crust.