Vegan chocolate coconut cream tarts

Ingredients for 1 servings:

• 200 g flour
• 90 g sugar
• 15 g vanilla sugar
• 1 packet of baking powder
• 1 pinch of salt
• 5 tbsp cocoa powder
• 200 ml soy milk (soy drink), preferably with chocolate flavor
• 80 ml vegetable oil
• 3 tsp, heaped powder (egg substitute powder, mixed with 2 tbsp water each), if necessary.
• 1 package of cream (plant-based cream)
• 2 bags of cream stiffener
• n. B. Desiccated coconut
• e.g. chocolate, vegan (e.g. dark Schakalode buttons)
• n. B. sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 5 minutes

makes 6 tartlets

For the batter, mix together flour, sugar, vanilla sugar, baking powder, a pinch of salt, and cocoa powder. Then add vegetable oil, soy milk, and—if you like—the mixed egg substitute. I find it makes the cake lighter. Beat with a mixer on high for two to three minutes. Pour into a greased muffin tin, without paper baking cups, and bake in a preheated oven at 175°C (top/bottom heat) for 22-24 minutes. Then let cool. For the coconut mousse, whip the plant-based cream with the cream stiffener. Add enough desiccated coconut to form a fairly stiff mixture. This also depends a bit on personal taste. Cut the small cakes in half, spread about a centimeter thick with the coconut mousse, and replace the top half of the cake. Melt the chocolate very slowly at a maximum of around 30/35°C (86/95°F). This way, it doesn’t overheat and doesn’t leave white streaks as it cools. Cover the cakes with the melted chocolate. If you like, sprinkle some desiccated coconut on the still-moistened chocolate. Let cool completely overnight. For the caramel ring, pour the melted sugar several times over a cool glass and let cool. This takes a little practice at first, but it works really well once you get it right. It’s important that the glass is completely smooth and, if necessary, lightly oiled. Place the caramel rings around the cakes. The cakes were a hit with non-vegan customers, too.