Vegan Black Forest Tart

Ingredients:

• For the Chocolate Shortcrust Pastry:

  • 1 ¼ cups (155g) all-purpose plain flour (use gluten-free flour for a GF option)
  • ½ cup (110g) vegan butter or margarine
  • ¼ cup (25g) cocoa powder
  • 3 tablespoons (35g) granulated sugar or coconut sugar
  • Dash of cold water

• For the Chocolate Ganache:

  • 1 ¾ cups (300g) roughly chopped vegan chocolate (semi-sweet)
  • ¾ cup (180g) thick scoopable canned coconut cream
  • Additional sweetener, to taste (optional)
  • Pinch of salt

• Extras:

  • 2 cups (300g) fresh cherries (1 cup pitted, 1 cup whole)
  • 1 cup (240g) thick scoopable canned coconut cream (for topping)

Instructions:

1. Prepare the Crust:

   • Preheat the oven to 180°C (350°F). Line the bottom of an 8-inch loose-bottom tart tin.
   • In a medium bowl or food processor, combine flour, vegan butter, cocoa powder, and sugar. Mix until it forms a crumbly dough. If too crumbly, add a little cold water; if too wet, add more flour.
   • Roll out the dough on a floured surface into a 10-inch circle. Transfer to the tart tin, pressing it into the base and sides. Trim excess dough and patch any holes.
   • Bake for 15-20 minutes until dry to the touch. Allow to cool in the tin.

2. Make the Ganache:

   • In a small saucepan, heat chopped chocolate and coconut cream over medium heat. Stir until the chocolate is mostly melted, then remove from heat and continue stirring until smooth.

3. Assemble the Tart:

   • Arrange pitted cherries on the cooled pastry crust. Pour the chocolate ganache over the cherries. Press some of the remaining pitted cherries into the ganache.
   • Refrigerate for at least 4 hours to set.

4. Prepare the Whipped Coconut Cream:

   • Scoop the solid part of the chilled coconut cream into a bowl or stand mixer. Whisk on high speed for about 5 minutes until light and fluffy.

5. Finish and Serve:

   • Top the tart with whipped coconut cream and garnish with whole cherries. Serve immediately or store in an airtight container in the fridge for up to 3 days.

Notes:

• Gluten-Free Option: Use ¾ cup (75g) almond flour and ½ cup (80g) gluten-free all-purpose flour, or a high-quality 1:1 gluten-free flour blend.
• Pastry Tips: If the crust puffs up during baking, gently press it back down with a spoon or blind bake it for a crispier texture.

Enjoy this decadent tart that combines the richness of chocolate with the fresh burst of cherries!

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Feel free to adjust any details or add personal touches as needed!