the filling to create a simple, elegant tart that is a cinch to throw together but is very impressive. You know
how rare anything with caramel is in the world of vegan baking, so what are you waiting for? Get to it!
CRuSt:
1 cup fl our
¼ cup baking cocoa, sifted
½ cup margarine, softened
½ cup sugar
Filling:
1 cup brown sugar
¼ cup cornstarch
¼ cup fl our
½ cup corn syrup
or brown rice syrup
¼ cup milk
1 tablespoon oil
2 teaspoons molasses
1 teaspoon vanilla
¼ teaspoon maple extract
1 cup chocolate chips
1½ cups walnuts
sprinkle of sea salt
Preheat the oven to 350 degrees. Lightly grease a 10-inch
tar t pan or a 9-inch pie dish.
For Crust: In a small bowl, combine fl our and cocoa.
In a medium bowl, cream together margarine and sugar.
Add dry ingredients to wet ingredients and mix until wellcombined.
Press dough into the prepared tar t pan or pie
dish. Bake for 12 minutes. Remove from oven and set on a
cooling rack.
For Filling: While crust is baking, combine brown sugar,
cornstarch and fl our in a bowl. Mix well to avoid any
clumps. Add corn syrup or brown rice syrup, milk, oil,
molasses, vanilla and maple extract. Stir well, until mixture
is thick and everything is incorporated. Fold in chocolate
chips and walnuts and mix until they are coated with the
caramel mixture. Pour fi lling into crust and top with a
little sprinkle of sea salt. Bake for 25 minutes, until mixture
bubbles. Remove from the oven and let cool on a rack
for at least 30 minutes before serving. Store leftover tar t
covered at room temperature.
Yield: 1 TART, 10 TO 12 SLICES
Prep Time: 30 MINUTES
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