Remember when I shared this recipe with you? It's really one of my favourite tarts. Recently though, I've gotten a new job as a pastry chef at a vegan restaurant where I also do quite a bit of gluten free baking. So I reworked the original pie recipe to make it vegan, gluten free, and extra tasty!
Vegan GF Best Friend Tart
1 cup vegetable shortening
2 1/2 cups all purpose gluten free flour, or white rice flour
2 tbsp sugar
pinch of salt
1/2 cup of cocoa
4-8 tbsp of water
Combine dry ingredients. Cut in fat until it becomes a sandy texture with pieces of shortening the size of peas. Gradually add water until dough just comes together. Chill in fridge until ready to use. Because this recipe uses shortening and gluten free flour the dough is ready to use right away, but store it in the fridge while you make the filling.
1 cup water
1 cup sugar
3 cups mixed berries (raspberry, cranberry, blackberry is my fave combination)
1/4 of a can of coconut cream
1 cup chocolate chips
Combine water and sugar in a saucepan and bring to a boil to dissolve sugar. Once dissolved, add berries and cook until thick, stirring occasionally to prevent sticking. Cook until all cranberries have burst and the syrup sticks to the back of the spoon so that when you run your finger through it, that stripe stays dry.
In a bowl over a double boiler combine chocolate chips and coconut cream. Stir to melt.
Preheat oven to 375*F.
Press dough into a 9" tart pan. Pre bake 5 minutes until just set.
Spread a layer of the chocolate coconut cream on the bottom of the pie shell. Pour in the jam. Bake for another 20 minutes or until crust is done.
Let cool to room temperature and serve with a vegan whipped cream substitute (for example, Lite Nutriwhip), and a berry coulis drizzled over the top, if you have some.