Supplies
Vegan Pastry Case
- 225g plain flour
- 2 tbsp icing sugar
- 1/4 tsp salt
- 100g vegan margarine or butter, chilled and cut into cubes
Vegan Silk Filling
- 1 can coconut cream, refrigerated overnight
- 300g silken tofu
- 100g icing sugar
- 200g dark chocolate (vegan), melted
Vegan Cream Topping
- 1 can coconut cream, refrigerated overnight
- 50g icing sugar
- Vegan dark chocolate gratings, to serve
Steps
Vegan Pastry Case
- Put the flour into a large mixing bowl.
- Stir through the icing sugar and salt, then add the chilled margarine cubes.
- Use your fingers to mix together the flour and fat, until it’s like breadcrumbs.
- Stir in a tablespoon of water at a time, until the pastry comes together.
- Shape it into a ball then wrap it in a cling film and chill for 30 minutes.
- Preheat the oven to 180C (160C fan).
- Roll out the pastry to 0.5cm thick and use it to line your pie tin.
- Trim the edges and prick your base with a fork, then return it to the fridge for one hour.
- Line the pie case with baking paper and fill it with baking beads, then bake it for 30 minutes until cooked through.
- Remove the baking beads and paper, and return it to the oven for 10 minutes to color, then leave it to one side to cool.
Vegan Silk Filling
- Strain the chilled coconut cream, discarding the water, and put it into a food processor.
- Add the silken tofu and icing sugar, then blitz until smooth.
- With the motor running, drizzle in the melted chocolate and process until it’s well mixed together.
- Pour into a prepared pastry case and chill for 4 hours, or overnight.
Vegan Cream Topping
- Strain the second can of chilled coconut cream, discarding the water, and put it into a large mixing bowl.
- Use an electric whisk to beat the cream until light and fluffy (this will take a few minutes).
- And in the icing sugar and whisk to firm peaks, then pile it on top of the set pie filling.
- Grate extra dark chocolate on top, then serve.