Chocolate Crème and Fruit Cheese Tarts. Name a more scrumptious combo. We’ll wait… 🍫🤎❤️
For the tart shells (makes around 10-12):
75g softened The Vegan Dairy Cultured Butter
2 tablspoons sugar
Pinch of salt
1 teaspoon vanilla extract
120g sifted all purpose flour
For the filling:
100g The Vegan Dairy Dutch Chocolate Crème
150g The Vegan Dairy Fruit Cheese
2-4 tablespoon sifted icing sugar
Make the tart shells:
In a medium sized bowl, mix the softened butter, salt, and sugar together. Then incorporate the vanilla extract. Mix the sifted all purpose flour, making sure that there are no traces of flour in the dough. If the dough is too soft, place this in the fridge for 30 minutes. Take a piece of dough and press evenly into your tart tin and cut the excess dough away with a paring knife. Use a fork to prick the base of the dough to stop it from puffing.
Freeze your tart shells while preheating your oven to 170C fan forced. Place your tart shells in a baking tray and bake for 15-20 minutes. Let your tart shells cool completely in their tins after baking. Turn them upside down with a light tap to release them from their tins.
Prepare and fill your tart shells:
Mix the fruit cheese and sifted icing sugar. Adjust this to your desired sweetness. Set aside . Layer the chocolate crème into the base of the tart shells and top these with the fruit cheese mixture.