When I was younger, I never liked white chocolate.
Right from a young age, I was always addicted to dark chocolate (I used to adore the old Cadbury’s Bournville bars, if you can remember those, although I know they are not proper dark chocolate!), whereas my brother only ever wanted white chocolate.
Of course, you probably know by now that I still adore dark chocolate – and, honestly, the darker the better for me! My boys are the same, too. Yet, as my palette has changed, I’ve actually developed a taste for white chocolate too…
Anyway, I’ve been trying to perfect a Vegan White Chocolate Tart for a while, but it didn’t go according to plan…
It took me a while to find the right ratio (white chocolate is higher in sugar than dark chocolate, so it doesn’t have the same properties when making a ganache or filling.) but, hey presto, now I’ve got it!
This beautiful, vegan white chocolate tart is a real show stopper, and makes such an impressive centrepiece or talking point for guests!
It has a raw, dark chocolate base and is filled with a creamy, sweet dairy-free vanilla filling. And it’s just gorgeous!
To make things extra pretty, I topped mine with fresh berries and other fruits and coloured it pink with some pitaya powder. However, this is completely optional! It looks just as gorgeous when left white.
Anyway, since it is the colour of love, I think that this would make the perfect Valentine’s Day tart! What do you think…?
Vegan White Chocolate Tart
- Makes one large tart –
- For the base:
- 3 cups ground nuts of choice (I used walnuts)
- 4-5 tbsp cacao powder (to taste)
- 4 tbsp date paste
- 3 tbsp cacao butter, melted
- 2 tbsp maple syrup
- Large pinch salt
- 1 tsp vanilla paste
- For the filling –
- 3 cups vegan white chocolate, finely chopped
- 10 tbsp oat cream, coconut cream or soy cream
- 2 tbsp cacao butter
- 1 tsp vanilla paste
- Pitaya powder to colour pink (optional)
- Fresh fruit, to decorate (optional)
- To make your base, tip ground nuts into a large bowl and stir together with the remaining ingredients – taste sweetness and adjust accordingly. Press into the base of a large tin, working the mixture up the sides. If the mixture feels too sticky, add a touch more nuts. If it’s too dry, more cacao butter will work! Place in the fridge to set.
- To make your filling, gently warm the oat cream and cacao butter until warm but not boiling. Stir smooth. Remove from the hob and add the white chocolate and vanilla. Cover with a tea towel and allow to stand for a few minutes. Stir smooth until completely melted – if you need to apply a touch more heat to do this, make sure you do it gently so you don’t split your mixture! Stir in the pitaya powder, if using.
- Spoon the mixture into the tart base, then place in the fridge to set. Decorate with fresh fruits, if desired, before cutting into slices and eating.