Chocolate Tart

5.0 (1 reviews)

For the Crust:
2 2/3 cups whole almonds
2 cups unbleached white flour
1 1/3 cups sugar
Pinch of salt
1 stick (1/2 cup) soy margarine
1/3 cup maple syrup
1/3 cup canola oil
2 tsp. pure vanilla extract
1 tsp. almond extract

• Ground the almonds in a food processor. Add the dry ingredients and pulse to combine, then add the wet ingredients and pulse to combine.
• Press into 4 shells. Refrigerate for 30 minutes.
• Bake in a preheated 350°F oven for 7 to 10 minutes. Cool for 1 hour.

For the Ganache:
6 cups soy milk
1 vanilla bean, scraped and pod discarded
1/2 cup water
1 Tbsp. Earl Grey tea
5 cups vegan chocolate chips (try 70 percent Valrhona chocolate)

• In a bowl, combine the soy milk and vanilla bean scraping. Set aside.
• Bring the water to a simmer. Add the tea and steep for 15 minutes. Strain and then pore over the chocolate.
• Stir in the soy milk mixture until dissolved.
• Pour into the pre-baked crusts and let cool for 3 to 4 hours.

Makes 4 large tarts

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind