Spiced flourless chocolate fruit torte recipe
Give a classic chocolate tart a festive twist with this spiced flourless chocolate fruit torte recipe. This totally vegan Christmas dessert recipe has a smooth chocolate ganache studded with juicy dried fruit on a spiced gingernut base for an indulgent way to end your Christmas dinner.
See method- Serves 12
- 15 mins plus 2hrs 20 mins chilling time
- 420 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 100g vegan butter, such as Vitalite Dairy Free Spread
- 300g gingernut biscuits
- 300ml soya milk
- ½ tsp ground cinnamon, plus extra to dust
- ¼ tsp mixed spice
- 75g caster sugar
- 1 tbsp cornflour
- 300g vegan dark chocolate (such as Dr. Oetker Extra Dark Chocolate Created for Bakers 72%)
- 50g mixed dried fruit
- 30g dried cranberries
- 200g fresh fruit, to top, such as blackberries and pomegranate seeds
- vegan cream, to serve
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Shop ingredientsEach serving contains
- Energy
- 1760kJ 420.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 0.4g
- Sugars
- 46g
of the Reference intake
Carbohydrate 58.1gProtein 4.7gFibre 2.4g
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- Put the spread into a heat-proof bowl and microwave for 30 secs or until melted.
- Put the biscuits into a food processor and blitz to fine crumbs. Pour in the melted spread and pulse until combined. Press the biscuit crumbs into the base and sides of a 24cm loose-based fluted tart tin. Chill for 20 mins.
- Meanwhile, heat the soya milk, spices and sugar in a medium saucepan over a low heat for 1-2 mins until the sugar has dissolved.
- In a small bowl, mix the cornflour with a spoonful of the warm soya milk mixture to a paste. Add to the pan, stirring to combine. Cook over low heat for 2-3 mins until thickening and just beginning to simmer.
- Break the chocolate into small pieces and add to the saucepan with the soya milk mixture. Take off the heat and continue to stir until the chocolate has fully melted.
- Scatter the dried fruits evenly across the chilled biscuit base. Pour over the chocolate ganache, smoothing the top. Chill for at least 2hrs until set, or overnight.
- Arrange the blackberries and pomegranate seeds over the tart and dust over a little extra cinnamon before serving. Cut into thin slices and serve with the vegan cream or vegan crème fraiche.
- See more Vegan desserts
