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Ingredients
200g Doves Farm Wholemeal Digestive Biscuits
2 tbsp cocoa powder
80g vegan butter alternative, melted (I used Stork Vegan)
200g vegan dark chocolate
2 large ripe avocados
1 tangerine, scrubbed, zest
25g pistachio kernels, chopped
For the candied tangerines
200g caster sugar
2 tangerines, skin on, thinly sliced
Method
Put the biscuits in a large bowl. Crush into
crumbs with the end of a rolling pin (or pulse
in a food processor), then add the cocoa
powder. Stir through the melted vegan butter
alternative until the crumbs are well coated.
Press into the base of a 23cm flan tin and chill
for at least 30 minutes, or until set.
Meanwhile, to make the candied tangerines,
put the sugar into a medium saucepan with
175ml cold water. Bring to a simmer. Stir until the sugar has dissolved, then add the tangerine
slices. Simmer gently for 15-20 minutes, or
until the tangerine begins to look translucent
and the syrup has thickened. Remove using a
slotted spoon (keep the syrup for later) and
leave to cool and dry slightly on a cooling rack.
Melt the dark chocolate in the microwave or
over a pan of barely simmering water. Scoop
the flesh out of the avocados (discarding the
stone) and place into a blender, then blitz until
smooth. Drizzle in the melted chocolate, along
with the tangerine zest and 100ml of reserved
tangerine syrup. Blitz well until smooth, then
spread into the tart case. Top with the candied tangerine and pistachios, then chill for at least
30 minutes.
Remove from the fridge and leave to stand
at room temperature for 10 minutes before
slicing. If there is any leftover syrup, you could
drizzle a little over the top before serving.
Cook’s tip
To make this tart without the candied tangerine slices, replace the tangerine syrup in the filling with 75ml maple syrup and 25ml water.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,167kJ/ 520kcals
Fat
32g
Saturated Fat
14g
Carbohydrates
48g
Sugars
35g
Fibre
7.4g
Protein
6.1g
Salt
0.4g
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