Indulgence in a bite. "Buttery" pastry filled with nuggets of salted peanut honeycomb and topped with a creamy chocolate avocado mousse.
How gorgeous and delicious does this tart look decorated with flowers, honeycomb and mint leaves? I love decorating my bakes with flowers as it makes them look so pretty and appealing. As well as being so beautiful, this tart is the best ever chocolate tart I have tasted, you would never know it was vegan! I served it up on Saturday night with 5 of my friends and they thought it was ladle with cream and butter but little did they know that this tart was dairy and egg free.
I have finally baked along with the Bake Off! After having the past 3 or so weeks not baking the signature challenge, I baked my idea of the Great British Bake Off's signature challenge which was a chocolate tart. Instead of a plain ganache filled chocolate tart, I went "Eve Style" and baked up this vegan number, filled with honeycomb, salted peanuts (trust me!) and a devilishly dark chocolate avocado mousse.
I cannot get over how freakin' amazing this tart is. The flaky crisp pastry with the crunch yet chewy honeycomb contrasting with the smooth and rich mousse, it is the perfect dessert for any chocoholic and non-vegans will love it as much as people on a plant-based lifestyle.
It is quite amazing how this tart is so good; I didn't have the best optimism about the pastry as I was following a recipe but it turned out great. Perfectly crisp and melt-in-your-mouth, there was no soggy bottoms in sight!
My least favourite thing when it comes to vegan baking is when you are searching for a recipe, say a plain cake and you click on a delicious looking recipe. However, once you scroll down to the ingredients, you are less than happy. "Vegan butter" and/or "vegan egg replacer like ener-g" take the happiness and fun out off vegan baking, for me.
I think plant-based/vegan baking is purely about using naturally dairy, egg and animal free products to make something divine, not substitute ingredients like vegan margarines etc.
Yes, I do use vegan milk in my plant-based baking such as soy or almond milk which I know is not nature's vegan food as it is processed, but I drink it. I don't drink cow's milk. I won't go out to buy vegan butter for a recipe, for example, because I know it is very processed. I would use use a recipe that required oil instead of a substitute ingredient.
You understand my trail of thought?
It's like vegan/vegetarian meats. You are a veggie/vegan for a reason some buy product which look and taste like meat?! I don't understand!
That is why I love this tart. It contains no substitute butters, eggs or creams, it is naturally vegan, like all of my other plant-based bakes.
My favourite part of this tart is the contrast between the crunchy and slightly chewy peanut honeycomb with the sheer luxury of the chocolate filling. Adding textures to bakes makes them more interesting as well as adding another dimension of flavours. Peanuts and chocolate are a match made in heaven but with salted honeycomb and dark chocolate, this classic combination becomes much more sophisticated.
The chocolate filling is a cross between a mousse and a pudding. The avocado is such a wonderful ingredient, adding a superior creaminess and I promise you that is doesn't taste like avocado, trust me. If it did, it would definitely be in the bin.
This tart is so, so good. The crisp pastry, crunchy nuggets of salted peanut honeycomb and topped with a gorgeous velvety chocolate topping, this is vegan baking done properly and it deserved a window display at a pâtisserie. You would be mad not to love this tart.
If you do decide to make this tart or anything else on my blog, I would love to see it. Simply share your baking, using the tag #bakingtheday so I can see all of your gorgeous creations.
qotd - have you got an autumn checklist?
Vegan Dark Chocolate & Salted Peanut Honeycomb Tart
Posted by Eve
Makes 1 tart, serves 10-12
For the peanut honeycomb layer
- 75g salted peanuts
- 75g light brown sugar
- 3 tbsp. golden syrup
- 1 tsp. baking soda
- 125g plain flour
- 1 tbsp. icing sugar
- 1 pinch of salt
- 60ml oil, use a non-flavoured oil such as rapeseed
- 40ml cold water
For the chocolate filling
- 2 ripe avocados, peeled
- 3 tbsp. milk, I used soy milk
- 1 tsp. vanilla extract
- 2 tbsp. cocoa powder
- 50g best quality dark chocolate, melted
- 70g golden caster sugar or maple syrup
- First, make the peanut honeycomb layer. Line a tray with a non-stick baking mat and spread the peanuts in a single layer, set aside. Next, put the sugar and golden syrup into a saucepan and stir together. Heat on a high heat and DO NOT STIR!! Just swirl the pan from time to time until the sugar turns a golden brown.
- With a whisk in your hand, turn off the heat and add the measured baking soda and stir like crazy for 3-5 seconds. Pour the boiling sugar on top of the peanuts. Leave the mixture to cool for 30 minutes or until set.
- While the honeycomb is cooling, make the pastry. Put the flour, sugar and salt into a bowl and stir together. Add the oil and mix in with a knife until it resembles breadcrumbs.
- Add the water and stir with the knife until a ball of dough forms. Wrap it in clingfilm and chill for 15 minutes.
- Once the pastry has chilled, preheat the oven to 190ºc/ 180ºc fan/ gas mark 5 and grease a 20cm fluted tart tin with a little bit of oil.
- On a clean floured surface, roll out the pastry until it is 3mm-5mm thick. Line the tin with the pastry and press it into the fluted. Line the pastry with baking paper and weight it with some baking beans or rice. Bake for 10 minutes and remove the weights and paper and bake for another 10-15 minutes until golden. Leave to cool.
- Now make the chocolate filling. Put the avocado, milk, vanilla, cocoa, chocolate and sugar or syrup into a food processor and blend until smooth and creamy.
- Remove the cooled pastry case from the tin and place on a serving plate Smash up the honeycomb into small chunks and fill the pastry case with it. Top with the chocolate filling and smooth the top. Decorate if desired and serve.
Store the tart in the fridge for up to 3 days, covered.