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Dairy is hard to avoid over the festive period, with everything from cheese to sweet, creamy desserts being sold in shops and served at Christmas events. Avoiding milk and other dairy products doesn’t have to mean compromising on taste, particularly when it comes to rich, chocolatey puddings. Express.co.uk shares how to make a “showstopper” vegan, chocolate-orange tart from scratch.
How to make Oatly’s chocolate orange tart
Chocolate orange is one of many festive flavour combinations enjoyed by Britons, and while it can come in many forms, this Oatly tart is not to be missed if you’re catering for dairy-free, or vegan guests this Christmas.
The tart has a crunchy yet soft chocolate pastry base, topped with a creamy chocolate orange ganache filling. According to an expert at Oatly, it is best topped with chocolate shavings and orange zest for “an extra wow factor”.
Chocolate shortcrust pastry
- 150g plain flour
- 90g icing sugar
- 40g cocoa powder
- 95g cold vegan butter, cubed
- 40g cold non-dairy milk plant-based drink (e.g Oatly’s Oat Drink Whole)
Chocolate orange ganache filling
- 450g dark chocolate (55-65 percent cocoa solids), chopped
- 60g vegan butter, cubed
- 360g Oatly Whippable Creamy Oat
- zest 1-2 unwaxed oranges
- Vegan whipped cream
- 175g Oatly Whippable Creamy Oat
- 20g icing sugar, sifted
- Half a teaspoon vanilla bean paste
- chocolate shavings and orange zest, for decoration
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This sweet dessert serves up to 10 to 12 people, though it’s not an easy one to whip up. It takes around one hour to prepare, 23 minutes to cook, and eight-and-a-half hours to chill – but it can be made up to two days in advance.
In a large bowl, whisk together the flour, icing sugar and cocoa powder. Work the vegan butter into the dry ingredients until the mixture resembles breadcrumbs.
Pour in the non-dairy milk and mix well to form a dough, then give it a gentle knead into a ball. An expert at Oatly noted that if the pastry feels too soft to handle and roll out, you can chill it in the fridge for 30 minutes before proceeding.
Roll out the pastry until it’s about 3-4mm thin and use it to line a 23-inch wide and 3.5cm deep, loose-bottom tart tin. Cut off excess pastry for a tidier edge. Chill for 30 minutes while preheating the oven to 180C.
Lightly prick the bottom of the chilled pastry with a fork, line it with a sheet of baking paper and pour in rice or dried beans to blind bake for 15 minutes. Remove the pie weights and paper before baking for a further eight to 10 minutes until crisp.
Chocolate orange ganache filling
For the creamy ganache, melt the chocolate and vegan butter in a large heat-proof bowl. In a saucepan over medium heat, bring the Oatly Whippable Creamy Oat to a boil and then pour over the chocolate mixture.
Allow to stand for three to four minutes, then stir together into a smooth ganache.
Add the fragrant orange zest and stir until well combined into a rich, thick consistency. At this point, you can pour the filling into the tart shell, though you should make sure to smooth out the top for a glossy finish. Chill in the fridge for at least eight hours or overnight if possible.
Vegan whipped cream
To finish the tart, top with fluffy whipped cream. Make this by combining the Oatly Whippable Creamy Oat, icing sugar and vanilla until soft peaks form. Spoon over the chilled chocolate tart, sprinkle with chocolate shavings and orange zest, and serve.
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