Chocolate Pudding Tart

[Guest guest]

* Exported from MasterCook *

 

Chocolate Pudding Tart

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Brownie Layer

1/4 cup whole wheat pastry flour

1/4 cup unbleached flour

1/4 teaspoon baking powder

1/4 cup Sucanat

3 tablespoons cocoa powder

1/4 cup canola oil

1/4 cup pure maple syrup

2 tablespoons original flavored soy milk

1 teaspoon vanilla extract

1/4 teaspoon salt

Pudding Layer

3/4 pound firm silken tofu (boxed Mori-Nu)

2 tablespoons canola oil

1/2 cup pure maple syrup

1/4 teaspoon salt

2 teaspoons vanilla

1 cup water

1 tablespoon agar flakes

2 tablespoons cocoa powder

1 teaspoon arrowroot powder

1/4 cup soy milk

1/4 cup chocolate chips

plus

1/4 cup chocolate chips -- 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 yart 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 iingredients into the fry, whiskng 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 hheat 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 filliing 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.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 186 Calories; 15g Fat (67.5% calories

from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

153mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0