I’m going to be honest, I’m a little nervous. After my two year hiatus, I’m having to refamiliarize myself with the WordPress program, my food photography skills are rusty, and just in general, I feel like a rookie… I wonder if this is how Guy Lafleur felt when he came out of retirement… But enough of my bellyaching, I want to show you my tart!
This weekend was my mom’s birthday. Of course I jumped on the opportunity to cook up a yummy vegan meal to treat my parents to. The menu I decided on was an Eggplant and Chickpea Stew, served up along side Quinoa Pilaf, and a couple of vegetables… Naturally, dessert had to be extra special, but I wasn’t feeling the traditional birthday cake thing. After skimming through books, bookmarked webpages, and folded up newspaper clippings, it came to me. Chocolate Tart!… Fancy and elegant, perfect for a quiet birthday dinner. It could also be made ahead. What’s not to love about that?
1/2 cup Margarine
1/3 cup Granulated Sugar
3/4 cup Walnuts (finely chopped in food processor or blender)
1 cup All-Purpose Flour
1/2 cup Whole Wheat Pastry Flour
Pre-heat oven to 350°F.
Cream the margarine and sugar. Blend in walnuts. Mix in flour 1/2 a cup at a time, until dough sticks when pressed together.
Press dough into an 8 inch tart pan (I like the 2 piece one’s, for easy removal). Bake for 20 minutes or until crust is just beginning to brown. Remove from oven and allow to cool completely before filling.
1/2 cup Bitter-sweet Chocolate Chips
1/2 cup Semi-sweet Chocolate Chips
1 cup + 2 tbsp Non-Dairy Coffee Creamer
2 tbsp Brandy
1 tbsp cornstarch
1/4 tsp salt
In a double-boiler, combine chocolate chips and creamer and stir until chocolate has melted and mixture is smooth. Add brandy, cornstarch, and salt, and stir until completely combined.
Allow filling to cool slightly, then pour into crust. Place tart in refrigerator to chill for 6 hours or overnight.
When ready to serve, decorate top as desired. Can be served room temperature or chilled… I prefer room temperature for optimal flavour.