Chocolate Chunk, almond, and coconut cream tart
12/10/03 04:54 PM
Crust: 2 cups flour 1/4 cup sugar 1/2 t salt 1/4 t baking powder 1/2 cup safflower oil
Filling: 2-12 oz packages silken tofu, extra firm ( I used the lite version) 1/2 cup sugar 1T vanilla 1/2 t coconut extract 1/4 t almond extract 1/2 C toasted coconut 1/2 cup vegan chocolate chips 1/3 cup almonds, roughly chopped
Begin by preparing the crust. In a medium bowl place the flour, salt, and baking powder, and stir well to combine. Using a pastry cutter or fork, cut the safflower oil into the dry ingredients to form a crumbly mixture. Transfer the mixture to an 8 inch tart pan with a removable bottom. Using your hands, firmly press the crust mixture to cover the bottom and sides of the tart pan. Place the tart pan on a non stick cookie sheet and set aside. To prepare the filling, in a blender place the tofu, sugar, vanilla, coconut and almond extract, and process for 2 minutes or until very smooth and creamy. Place 3 T of the toasted coconut in a small bowl and set aside. Add the remaining toasted coconut, chocolate chips, and almonds, and pulse 2-3 times to combine. Pour the filling mixture into the reserved crust. Bake the tart pan on the cookie sheet at 350 for 45 minutes. Remove the cookie sheet from the oven, sprinkle the reserved toasted coconut over the top of the filling, and allow the tart to cool for 15-20 minutes, before removing the ring from the tart pan. Allow the tart to cool completely before cutting. Store in the refrigerator. This is also from the vegan chef online. Is the safflower oil too much in the crust?