Vegan white chocolate cardamon tartPosted: January 25, 2014
Quite a while back, I put in an order for six kilos of assorted chocolate chips from Plamil foods, a company with a dedicated dairy-free facility. Now, I don’t care if something “may contain traces” of dairy, I’m not severely allergic and it’s the intended ingredients that concern me, however I know it’s a big deal for people with allergies or just preferences not to have their chocolate cross-contaminated by unintended dairy, so I like to support this company, and a big plus for the budget-conscious is that they offer free postage over a certain spend, and their bulk packaged chips work out to a very reasonable price, especially if you catch them during one of their special offer periods.
My order was mainly for dark chocolate of varying cocoa content, however I thought I would give their alternatives to milk and white chocolate a try, so ordered a kilo of each. I’d been hoping to use them for truffles, however they didn’t behave quite as I’d expected them to upon heating. I was able to use the milk-chocolate chips in cookies and brownies in the end (rather than melting for couverture purposes, the rice-milk content makes it a bit too grainy/fudgy textured for that) but the white chocolate seemed to disintegrate when I tried to use it in cookies, leaving puddles of toffee-like goo in their place – perfectly tasty but not what I was expecting, nor very aesthetically pleasing.
In consequence, I’ve had nearly a kilo of white chocolate sitting around unloved for many a moon, and now I’m almost out of dark choc chips I thought some more about whether I’d be able to use the white ones for anything. As it turns out, they work brilliantly in a custard pie/cheesecake type application! I’m not over my pie jag yet, and have eyed up nearly all of the remaining ingredients in my cupboard with a view to pressing them into a pie dish. Being out of nuts (apart from cashews and about a tablespoon of walnut pieces), but discovering some dessicated coconut I thought I’d see how a coconut oat press-in crust would work, which resulted in a very rich tasting pie-crust which holds together surprisingly well.
This recipe is very much a work in progress which I hope to refine, but I was very pleased with the texture of the custard, which is thick and luscious.
Vegan white chocolate cardamon tart
1 cup oat flour
3/4 cup dessicated coconut, whizzed halfheartedly in a blender (that stuff is difficult to turn into flour! Too light, it just flies around the container!)
3 tablespoons marmalade (I expect maple syrup or agave or golden syrup would work pretty well, maybe better)
2 tablespoons vegetable oil
1 tablespoon water.
Pinch of salt (maybe 1/4 teaspoon)
Pie filling ingredients:
1 cup white chocolate chips
1 1/4 cups soya milk
1/2 cup marmalade
1/2 cup cashews
2 tablespoons custard powder
2 or 3 green cardomon pods (Just use the seeds if you’re not sure how well your blender will cope with the husks)
Pinch of salt.
Put the oats and coconuts into a mixing bowl, add the marmalade, oil and water and cut in with a knife until a crumbly dough is formed. Press into a pie-dish or individual tartlet cases and blind bake for about ten minutes in a moderate oven 180/350. This seems to burn quite easily so keep an eye on it to check it’s not getting too done. N.B. I don’t have the ratio of crust to filling quite right yet! You will probably end up with extra crust unless you make it very thick or have a wide but shallow pie dish.
Put all the filling ingredients in a blender and whizz them up until smooth. If you don’t have a high speed blender you might want to soak the cashews for a couple of hours, or boil them for a few minutes to soften them up, and just blend those with some of the milk to start with until they’re a smooth paste.
Pour the custard mix into the pie crust and bake for about another 20 minutes, until just beginning to get a golden top in spots. Keep an eye on it and reduce the heat a notch if it looks like it’ll start burning. Remove from oven and allow to cool completely before slicing. The flavours develop after chilling for a while, so make the day before eating, if possible.