Chocolate Pudding Tart

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Chocolate Pudding Tart

Source: The Voluptuous Vegan

 

Brownie Layer

 

1/4 cup whole wheat pastry flour

1/4 cup unbleached flour

1/4 tsp. baking powder

1/4 cup Sucanat (raw cane sugar)

3 Tbsp. cocoa powder

1/4 cup vegetable oil

1/4 cup pure maple syrup

2 Tbsp. original flavored soy milk

1 tsp. vanilla

1/4 tsp. salt

 

Pudding Layer

 

3/4 lb. firm silken tofu

2 Tbsp. vegetable oil

1/2 cup pure maple syrup

1/4 tsp. salt

2 tsp. vanilla

1 cup water

1 Tbsp. agar flakes

2 Tbsp. cocoa powder

1 tsp. arrowroot powder

1/4 cup milk

1/4 cup chocolate chips (non-dairy)

PLUS

1/4 cup chocolate chips (non-dairy) -- chopped into small pieces, for garnish

 

 

This is a chocolate lover's delight--the brownie layered with a creamy filling satisfies those who love their pudding and want cake too. Make this sensuous dessert for your sweetheart on Valentine's Day. The recipe calls for a small amount of tofu. I generally do not like tofu in desserts, but I make an exception when results are excellent. I get superior results by using the boxed firm silken tofu for desserts such as this one. It has virtually no taste of soy and a very light, creamy, but firm texture. Serves 8 to 10

 

Make the Brownie Layer: Preheat the oven to 350F. Oil a 9-inch tart pan.

 

In a medium bowl, combine the flours, baking powder, Sucanat, and cocoa powder.

 

In a small bowl, thoroughly whisk the oil, maple syrup, soy milk, vanilla, and salt to combine. Pour the wet ingredients into the fry, whisking just until the dry ingredients are thoroughly moistened. Pour the batter into the prepared tart pan and spread evenly with a metal spatula to cover the bottom of the pan. It will be a thin layer. Bake for about 10 minutes or until a toothpick inserted in the cake comes out clean.

 

Make the Pudding Layer: In a food processor fitted with a metal blade, add the tofu, oil, maple syrup, salt, and vanilla and process until smooth.

 

In a small saucepan, combine the water with the agar flakes and cocoa powder. Heat until the liquid reaches a boil, then lower the heat and gently simmer for 10 to 15 minutes, or until the agar is completely dissolved. In a small bowl, mix the arrowroot with the soy milk to make a slurry. Stir the slurry into the hot liquid and cook, stirring constantly, until the liquid just starts to bubble. Turn off the heat and add the whole chocolate chips. Let sit for a few minutes in the hot liquid, then whisk thoroughly to blend.

 

Pour the chocolate mixture into the food processor and process until everything is thoroughly combined. Pour the mixture into the tart pan to cover the brownie crust. The chocolate mixture should completely fill the pan.

 

Let the filling set for a few minutes, then sprinkle the chopped chocolate chips around the edges to line the pan. Place in the refrigerator for 45 minutes, or until completely set and cool. Unmold and serve.

 

 

Interested in healthy, vegan recipes? http://www.Christian-Vegan-Cooking