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Plant Milk · Pulp Recipe

Cashew Milk Chocolate Tart

As you take your first bite, you'll be transported to a world of pure chocolate delight. Whether you're treating yourself or impressing guests, this Chocolate Cashew Tart is a showstopper that will leave everyone craving for more.

Ingredients:

for the whipped chocolate ganache:

  • 180g dark chocolate
  • 400ml dairy free whipping cream

for the filling:

  • 150g dark chocolate, melted
  • 150g coconut cream, room temperature
  • 1/8 tsp sea salt
  • 2 tbsp cashew pulp (after processed by Milky Plant)
  1. Combine all ingredients and mix until smooth.

for the tart shell:

  • 150g all purpose flour
  • 80g powdered sugar
  • 30g almond meal
  • 35g cornstarch
  • 90g butter of choice
  • 3 tbsp cashew milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

or

  • 165g flour
  • 80g powdered sugar
  • 30g almond flour
  • 30g starch
  • 85g dairy free butter, cubed
  • 25g cashew milk


Instructions:

for the whipped chocolate ganache:

  1. Prepare the ganache. Melt chocolate and whipping cream. Keep stirring until combined. Cover with plastic wrap and refrigerate overnight. (Ganache should be spoonable)

for the tart shell:

  1. Preheat the oven to 180°C.
  2. In a food processor, add the tart shell ingredients and pulse until a dough ball forms.
  3. Refrigerate the dough for at least 10 minutes.
  4. Roll out the dough and gently place it into a tart pan.
  5. Press the mixture firmly into the tart pan with your hands, covering the bottom and sides of the pan. If the dough gets too warm, chill it before continuing.
  6. Bake the crust for 15 minutes or until it turns golden brown.
  7. Allow the tart to cool in the pan.
  8. Fill the tart with the chocolate cashew filling and refrigerate until set.
  9. Pipe chocolate ganache on top of the tart.
  10. Serve and enjoy!

Cashew Milk Chocolate Tart Recipe Video

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