Flourless Chocolate Tart, Day 98/125; 116 recipes down, 134 to go

pg 103, The Vegan Table, Rating 9, Made the Cut

Colleen’s Flourless Chocolate Tart is very delicious.  I am giving it a very high rating, even though a few instructions need to be adjusted.  I made this late in the afternoon and brought it over to a friend’s house for dessert.

First the taste.  It is delicious, chocolately, thick pudding-like texture, combined with the nutty/buttery crust – you have a definate winner.  I could just eat the crust alone (pecan, walnut, sugar, butter).  Our friends liked it, the kids liked it (except Sage), and even though there was more than half of the tart leftover.  I refused to take it home with me.  I would just eat it and that would do nothing for my waistline!  Our friends ended up taking it to a family dinner the next night and she said, “Everyone ate it until it was gone!!!” That’s a good testimonial.

OK, now for the instructions.  First the crust.  It was far too wet and not nearly enough.  I baked it for an additional 5 minutes and still very wet.  Next time – add less butter or more nuts.  I liked the crust so much that a thicker crust is in order, so for me, I will add about 1 cup more nuts and add 4.5 or 5 tbsp butter. (i use Earth Balance margarine)

Second – the recipe makes a lot of chocolate mixture.  On page 103, the picture shows a typical thin layer of chocolate for the tart.  However, the recipes makes quite a bit of mixture.  I used all of it (except 3/4cup, because I was following the recipe and I thought it was weird that I was even leaving out 3/4cup.  Still – look how thick my tart is compared to the picture in The Vegan Table.  It is twice or three times as thick, with a very thin crust.

Third – this tart DOES NOT set in 2 hours in the fridge.  And that’s probably because I put too much of the mixture in the tart pan.  After 8 hours (when it was served) it had the texture of very thick pudding versus fudge like texture.  After leaving in the fridge that night and serving it again the next night, my friend told me that it had firmed up and had more of a fudge like texture.

Despite all of that, it is still delicious and I will make this again and again.  I wish I had some berries to serve with it or even a raspberry coulis.  But I didn’t so I decorated with icing sugar and Zoe had some almonds in her cupboard, so I put those on top for decoration (great idea Zoe!).

Other notes:  I used unsweetened almond milk.  whenever I make desserts or meals, I always have the most success when I used unsweetened almond milk versus sweeter almond milk or thin rice milk.  And I used cornstarch versus the kudzu.

Flourless Chocolate Tart; recipe from The Vegan Table

Flourless Chocolate Tart; recipe fro The Vegan Table