How gorgeous and delicious does this tart look decorated with flowers, honeycomb and mint leaves? I love decorating my bakes with flowers as it makes them look so pretty and appealing. As well as being so beautiful, this tart is the best ever chocolate tart I have tasted, you would never know it was vegan! I served it up on Saturday night with 5 of my friends and they thought it was ladle with cream and butter but little did they know that this tart was dairy and egg free.
I have finally baked along with the Bake Off! After having the past 3 or so weeks not baking the signature challenge, I baked my idea of the Great British Bake Off’s signature challenge which was a chocolate tart. Instead of a plain ganache filled the chocolate tart, I went “Eve Style” and baked up this vegan number, filled with honeycomb, salted peanuts (trust me!) and a devilishly dark chocolate avocado mousse.
I cannot get over how freakin’ amazing this tart is. The flaky crisp pastry with the crunch yet chewy honeycomb contrasting with the smooth and rich mousse, it is the perfect dessert for any chocoholic and non-vegans will love it as much as people on a plant-based lifestyle.
It is quite amazing how this tart is so good; I didn’t have the best optimism about the pastry as I was following a recipe but it turned out great. Perfectly crisp and melt-in-your-mouth, there were no soggy bottoms in sight!
My least favorite thing when it comes to vegan baking is when you are searching for a recipe, say a plain cake and you click on a delicious looking recipe. However, once you scroll down to the ingredients, you are less than happy. “Vegan butter” and/or “vegan egg replacer like enter-g” take the happiness and fun out off vegan baking, for me.
I think plant-based/vegan baking is purely about using naturally dairy, egg and animal-free products to make something divine, not substitute ingredients like vegan margarine etc.
Yes, I do use vegan milk in my plant-based baking such as soy or almond milk which I know is not nature’s vegan food as it is processed, but I drink it. I don’t drink cow’s milk. I won’t go out to buy vegan butter for a recipe, for example, because I know it is very processed. I would use a recipe that required oil instead of a substitute ingredient.
You understand my train of thought?
It’s like vegan/vegetarian meats. You are a veggie/vegan for a reason some buy product which looks and taste like meat?! I don’t understand!
That is why I love this tart. It contains no substitute butter, eggs or creams, it is naturally vegan, like all of my other plant-based bakes.
My favorite part of this tart is the contrast between the crunchy and slightly chewy peanut honeycomb with the sheer luxury of the chocolate filling. Adding textures to bakes makes them more interesting as well as adding another dimension of flavors. Peanuts and chocolate are a match made in heaven but with salted honeycomb and dark chocolate, this classic combination becomes much more sophisticated.
The chocolate filling is a cross between a mousse and a pudding. The avocado is such a wonderful ingredient, adding a superior creaminess and I promise you that is doesn’t taste like avocado, trust me. If it did, it would definitely be in the bin.
This tart is so, so good. The crisp pastry, crunchy nuggets of salted peanut honeycomb and topped with a gorgeous velvety chocolate topping, this is vegan baking done properly and it deserved a window display at a pâtisserie. You would be mad not to love this tart.
If you do decide to make this tart or anything else on my blog, I would love to see it. Simply share your baking, using the tag #bakingtheday so I can see all of your gorgeous creations.
qotd – have you got an autumn checklist?
If you make my Salted Peanut Honeycomb Tart with Dark Chocolate Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the peanut honeycomb layer 75g salted peanuts For the pastry 125g plain flour For the chocolate filling 2 ripe avocados, peeled Store the tart in the fridge for up to 3 days, covered.
How do you make Salted Peanut Honeycomb Tart with Dark Chocolate
75g light brown sugar
3 tbsp. golden syrup
1 tsp. baking soda
1 tbsp. icing sugar
1 pinch of salt
60ml oil, use a non-flavoured oil such as rapeseed
40ml cold water
3 tbsp. milk, I used soy milk
1 tsp. vanilla extract
2 tbsp. cocoa powder
50g best quality dark chocolate, melted
70g golden caster sugar or maple syrup
Try out our Vegan Dark Chocolate & Salted Peanut Honeycomb Tart recipe and post your results below in the comments…
For the peanut honeycomb layer
75g salted peanuts
For the pastry
125g plain flour
For the chocolate filling
2 ripe avocados, peeled
Store the tart in the fridge for up to 3 days, covered.