5 Grease a 13 x 4-in (33 x 10 cm) rectangle tart pan with cooking spray. Lay puff pastry over pan and gently press down to form tart base. Trim excess pastry. 6 Place potatoes flat to pastry. Layer in an overlapping pattern until tart pan is full, scooping any remaining cashew cream onto tart while layering. It’s ok if there are leftover potatoes, but try to use all the cashew cream. 7 Season again with salt and pepper and bake until golden brown and potatoes are fork-tender, about 20 to 30 minutes. If a crispier tart is desired, broil on high for 2 minutes. Garnish with fresh thyme. Serves 4 to 6 PAIRS WITH HELLO! V.F. (VERY FRIENDLY) PINOT GRIGIO Australia $14.99 45928 CAVE SAINT-DÉSIRAT ARDECHE SYRAH France $14.99 188474
chocolate shavings, for garnish (optional) 5 mint leaves, for garnish 1 Preheat oven to 350 F (175 C). Prepare a 11-in (28 cm) round tart pan by cutting an 11-in (28 cm) round of parchment paper and placing it in bottom of tart pan. Spray sides with cooking spray. 2 In a food processor, blend Oreos into crumbs. Slowly add butter while pulsing to form a wet sand-like crumble. Place mixture in centre of prepared pan. Using wet fingers or bottom of a water glass, press mixture down and up sides to form a crust. Bake for 8 to 10 minutes until crisp. Allow to cool completely. 3 In a saucepan, warm coconut cream over medium heat, about 4 minutes. Do not allow to come to a boil. 4 In a large stainless steel bowl, add chocolate and hot coconut cream. Allow to sit for 2 minutes. Whisk until all chocolate has melted, then whisk in vanilla and salt. Pour chocolate mixture into tart pan and let set in refrigerator for at least 4 hours, preferably overnight. 5 Garnish with raspberries, hazelnuts, chocolate shavings and mint leaves.
PLANT-BASED CHOCOLATE RASPBERRY TART 40 Oreo cookies 5 tbsp (75 ml) plant-based butter 1 , melted 1 x 14 oz (398 ml) can coconut cream 8 oz (226 g) semi-sweet plant-based chocolate, plus extra for garnish
1 tsp (5 ml) vanilla ⅛ tsp (0.5 ml) salt
2 cups (500 ml) fresh raspberries, for garnish ½ cup (125 ml) hazelnuts, roasted, for garnish ½ cup (125 ml) semi-sweet plant-based
1 For best results, Earth Balance is the preferred baking butter replacement.
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