Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Mix the coconut flakes, icing sugar and baking powder in a bowl. Add the soya milk, agave syrup and vegan butter, mix to form a sticky dough. Transfer the dough to the prepared tin, press the base and edges down firmly.
Approx. 16 mins. in an oven preheated to 175°C (convection). Remove from the oven and leave to cool in the tin.
Place the chocolate in a bowl. Bring the coconut milk to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Pour the chocolate ganache over the tart base, cover and chill for approx. 2 hrs.
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