How to make Oatly's festive 'showstopper' chocolate orange tart – vegan recipe


Roll out the pastry until it’s about 3-4mm thin and use it to line a 23-inch wide and 3.5cm deep, loose-bottom tart tin. Cut off excess pastry for a tidier edge. Chill for 30 minutes while preheating the oven to 180C.

Lightly prick the bottom of the chilled pastry with a fork, line it with a sheet of baking paper and pour in rice or dried beans to blind bake for 15 minutes. Remove the pie weights and paper before baking for a further eight to 10 minutes until crisp.

Chocolate orange ganache filling

For the creamy ganache, melt the chocolate and vegan butter in a large heat-proof bowl. In a saucepan over medium heat, bring the Oatly Whippable Creamy Oat to a boil and then pour over the chocolate mixture.



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