As unlikely as it seems, I promise that you won’t realise that you’re eating tofu when you’re licking the plate clean after eating this tart. It’s utterly smooth, creamy, and moreish, and as an added bonus it’s quick and easy to make. Inspiration came from a recent BBQ with friends where someone explained how to make a vegan tart with tofu, coconut cream and chocolate, so then I came home and starting playing with proportions and ingredients and came up with this. If a delicious chocolate tart could ever be considered even vaguely healthy, it’s this one. Only vaguely though, who am I trying to kid? Serves 6 – I made 6 little ones, but you can use whatever sized tart tin you have.
2 x 154g packs of oreos
60g unsalted butter
350g pack of silken tofu
100ml coconut cream
100g dark chocolate, chopped
1 tbsp cocoa powder
4 tbsp icing sugar
1 tsp vanilla bean paste
- Cut out a disk of greaseproof paper and line the bottom of your tart tin. Dig your food processor out of the cupboard that it’s currently hiding in, and gather up your ingredients. If you’re not using a loose bottomed tart tin, then I’d suggest using several strips of greaseproof to dangle over the edges of the tin so that you can lift the tart out later.
- Reserve 6 oreo cookies and put them to one side. You’ll probably need to stash them away somewhere so that someone doesn’t ‘accidentally’ eat them.
- Melt the butter in a bowl in the microwave (or pop it in a saucepan and heat it up), then scrape into your food processor along with the rest of the oreos.
- Blitz until a fine crumb forms, then tip into your tart tin(s) and use the back of a spoon to firmly but carefully line the bottom and up the sides of the tins with a good coverage of biscuit base.
- Pop into the fridge to firm up while you make the filling.
- In the same processor (no need to wash it up, just scrape out any remaining crumbs) fling in the tofu, coconut cream, icing sugar, cocoa powder and vanilla extract.
- Whizz until smooth.
- Put the chopped chocolate into microwave (use the butter bowl) and blast until melted – I start with 30 second increments, but reduce to 10-15 seconds when nearly there.
- Scrape the melted chocolate into the processor and whizz again until fully combined.
- Spoon into the lined tart case(s) and pop it/them back into the fridge to firm up for a couple of hours.
- When ready to eat, carefully extract from the tart tin, pop on the reserved oreos in whatever manner you choose, be it whole, crushed, or snapped, and dive in.