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transfer to a blender. Add the agave and Florida Crystal syrup. Transfer the mixture to a blender and blend for 1 minute, or until smooth. Let cool to room temperature. (Store at room temperature for up to 1 month. If the caramel crystallizes, cook over low heat until the crystals dissolve.

To Assemble and Serve Using a 2 1/2 inch round biscuit cutter or glass tumbler, cut 12 rounds out of the Chocolate cake. Place 1 round on a dessert plate. Using a small ice cream scoop, top with 2 tablespoons of the filling. Repeat, creating 2 more layers of cake and filling. Set a few whole macadamia nuts on top and sprinkle with shredded coconut. Dot the plate with caramel sauce, and garnish with kumquat slices and Chocolate cigar.

Key Lime Tart continued

Place a saucepan, filled halfway with water, over low heat. Place a small metal bowl on top of the saucepan, without touching the simmering water, to create a double boiler. Add the soy milk–cocoa butter mixture, the remaining soy milk, the Florida Crystals, and the vanilla. Stir for 10 minutes, or until everything is melted and heated through.

Let cool to at most 100°F (this is very important!). When cool, blend for 2 minutes.

Pour the mousse into a storage container, and let cool at room tem- perature for 15 minutes. Refrigerate overnight to set up.

To make the mango sauce, place all of the ingredients in a blender and blend until smooth. (Store, covered, in the refrigerator for up to 4 days).

To make the tart shell, preheat the oven to 350°F. Oil six 4-inch round tart pans or one 9-inch tart pan, and line with parchment paper. Sift the white flour, pastry flour, salt, and baking soda in a bowl. Stir the pistachios and poppy seeds into the flour mixture.

In a separate bowl, whisk together the oil, maple syrup, and vanilla. Pour the wet into the dry ingredients, and mix to make a dough. Place the dough in the tart pan(s), and cover with plastic wrap. Using the plastic wrap, begin pushing down the dough with your hands. Push the dough around the sides of the tart pan(s) and on the bottom to a uniform thickness to allow for even baking. When the dough is pressed evenly, discard the plastic wrap, and prick the bottom of the tart shell(s) a few times with a fork.

Bake the small tart shells for 18 to 22 minutes or the single large shell for 25 to 28 minutes, until lightly browned. Let cool. (Store, unfilled and wrapped, at room temperature for up to 5 days.)

To make the filling, place the grape juice and agar in a small saucepan. Soak for 10 minutes.

Place the saucepan over low heat and bring to a simmer. Simmer, stir- ring occasionally, for 10 minutes, or until the agar flakes have dissolved. Stir in the kudzu slurry, and continue cooking for 3 minutes, or until thick.

Pour the mixture into a blender. Add the tofu, Key lime juice, avocado, salt, Florida Crystals, and vanilla. Blend until smooth. Pour the mixture into a 9-inch loaf pan and place in the refrigerator. Let cool for 1 hour, or until the mixture hardens. When cool, place in a food processor fitted with the metal blade. Process until there are no lumps. (Store refrigerated for up to 5 days.)

When ready to eat, spread the filling into the cooled tart shell(s), and refrigerate for 1 hour to overnight.

To serve, place 1 small tart on each plate or cut the large tart into 8 slices and place each on a dessert plate. Place a dollop of white choco- late mousse on top, and sprinkle with poppy seeds and pistachios. Garnish the plate with mango sauce and strawberries.

Reprinted with permission from The Artful Vegan by Eric Tucker with Bruce Enloe & Desserts by Amy Pearce Published by

Ten Speed Press

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