Fruits & Veggies Monday/Chocolate - Coffee - Tarte 🍐 🍑 🍒 🍓

Hello dear gourmets,

first, I would like to express a big thank you @lenasveganliving and @plantstoplanks for the great work they do!

I am glad that I can be back this Monday, unfortunately last week my spinal discs prevented me from attending, but thank god I'm feeling a little better again 😊

I'm a big chocolate fan, so today I decided to make this chocolate tart. This chocolate tart is a dream of chocolate, juicy, moist, with a crunchy shell without a lot of bells and whistles. For the perfect luck often does not need much. Shortcrust pastry and a lot of chocolate are the ingredients of today's recipe for happiness.

Ingredients for 1 tarte

(26 cm Ø)

For the dough:

• 200 g of flour
• 120 g butter vegan
• 60 g of sugar
• 2 tablespoons cold almond milk

For covering:

• 100 ml almond milk
• 100 ml freshly brewed coffee
• 400 g dark chocolate vegan
• (60% cocoa content)
• 100 g ice-cold butter vegan
• 2-3 tablespoons orange liqueur or cognac

Also:

• vegan butter for the tart mold
• dried legumes for blind baking

Preparation

For the dough, knead the flour with the butter in cubes, the sugar and the almond milk to a dough. Wrap the dough into a ball and wrap in cling film and place in the fridge for about 30 minutes.

Preheat the oven to 200 ° C. Grease the tart mold.

Roll out the dough between two layers of baking paper (the dough should be slightly larger than the baking dish).

Place the dough in the baking tin, forming an edge and cut off the supernatant dough with a knife.

Prick the dough several times with a fork, cover with baking paper, fill up with legumes and bake in the oven for 25 to 30 minutes.

Remove the cake from the oven and remove the baking paper with the legumes. Allow the tart bottom to cool.

For the topping, mix the almond milk with the coffee and heat. Chop the chocolate roughly and place in a bowl.

Pour the coffee-almond milk mixture over the chocolate and stir gently with a spatula until the chocolate has melted. Add the butter and stir.

Finally, subject the orange liqueur.

Put the chocolate-coffee mixture on the tart top, smooth it and leave it in the fridge for at least 3 hours.

I am in the chocolate heaven!