No bake Vegan Black Forest Chocolate Tart

Method:

1. Finely crush or blend your Oreos and add to a mixing bowl
2. Melt your butter and pour over the crushed Oreos and stir through immediately.
3. Firmly press this mixture into a 7 or 8 inch cake tin (ideally with a removable base), and refrigerate while you create the filling.
4. Blend your block of silken tofu until smooth and add to a clean mixing bowl
5. Melt your block of chocolate (I like to use a double boiler method)
6. Quickly mix the melted chocolate with the silken tofu until well combined and pour into the cake tin on top of the base immediately.
7. Refrigerate for a minimum of 4 hours, or ideally overnight.
8. Using a small pot on medium heat, add the 350g of cherries with syrup. In a small cup or bowl, add the lemon juice and sift in the cornflour. Whisk until well combined (no lumps) and then add to the pot with the cherries. Keep stirring until the mixture just starts to thicken (you don’t want this to be too runny). Add to an airtight container and refrigerate until serving the tart. I wouldn’t recommend adding the topping hot as it will melt the chocolate filling.
9. When you’re ready to serve, carefully run a knife around the edge of the cake tin to loosen the edges and then push the removable base up until the tart comes loose, and move the tart onto the serving plate.
   • If you don’t have a removable base, it’s a bit trickier… using two plates (one of them your serving plate) place the first plate over top of the cake tin and flip it over so the tart is upside down on the plate, then put your serving plate over top of the tart and flip it over again.
10. Pour the cherry topping over the tart so that it covers about 80% of the surface- save the rest for serving. If you’re adding fresh fruits, arrange these on top of the cherry topping and serve with a cream of your choice (or enjoy on its own)!

Ingredients:

Serves 6-8

For the base:

• 256g crushed original Oreos (two regular packs)
• 1/4 cup melted vegan butter (or coconut oil)

For the filling:

• 300g silken tofu (very important that it’s silken and not any other type)
• 250g vegan dark chocolate (I always use Whittaker’s 50% dark block)

For the cherry topping:

• 350g of canned/preserved pitted cherries in syrup (you could also use any other berry in syrup)
• Juice of 1 lemon
• 1 1/2 tbsp cornstarch

For garnishing (optional):

• Fresh fruit – depending on the time of year I like to use  fresh cherries, blueberries, raspberries, sliced strawberries and sliced plums (use the photo as a guide).
• Vegan cream: cashew cream (cashews soaked overnight and blended until smooth), coconut whipping cream (a can of coconut cream refrigerated overnight and then the thick part beaten)  or store-bought plant-based cream whipped or runny.