Raspberry Chocolate Tart (vegan, nut-free, gluten-free, egg-free, dairy-free, soy-free)
Tart Base
200 g vegan margarine
4 dl gluten-free flour
1 dl sugar
50 g Dammenberg organic chocolate, 46–79%
0.5 dl extract
1–2 tsp salt
Mix the margarine and flour together. Add the sugar, salt and melted chocolate, and mix until combined. Transfer the dough to a greased 22–24 cm tart pan and press it evenly over the base and up the sides. Bake at 200°C for approximately 15 minutes.
Filling
400 g Schlagfix Creme Mascarpone plant-based cream
Juice of half a lemon
1 dl icing sugar
Raspberries
20 g Dammenberg organic chocolate, 46–79%
Mix the lemon juice and icing sugar into the mascarpone, then spread the mixture over the tart. Decorate with fresh raspberries and chocolate melted in a bain-marie. Finish by grating some chocolate over the raspberries.
