Tart Reform!
Chocolate Polenta Crust Tart

Chocolate Polenta Crust Tart

Ingredients

Crust

1 1/2 cup water
1 cup polenta
1/4 cup of vegan chocolate chips, from a 9 oz. pkg.
1/4 cup pure maple syrup or agave nectar
1 Tbsp. Earth Balance

Tart Filling

1 cup of fresh or frozen raspeberries (thawed) and run though a sieve
or fine mesh strainer - makes about 1/4 cup of "juice/pulp"
1/2 pkg. (6 oz.) Silken tofu
Remaining chocolate chips from the 9 oz. pkg., melted
1 pkg. (8 oz.) Tofutti "cream cheese"
1/3 cup of pure maple syrup or agave nectar
1/4 block of vegan baker's chocolate, grated, for garnish
A few fresh raspberries for garnish

How we make it

Crust

In a medium sized sauce pan bring the water to a boil. Slowly sprinkle in polenta and Earth Balance, while whisking. Add the chocolate chips and maple syrup to the mixture and continue to whisk until it thickens and the water is absorbed. Set aside and allow it to cool a little.

Spray a 9 inch pie or tart baking pan with baking spray.
Transfer the polenta mixture to the baking dish and spread out with a spoon, making a slight rim around the edges.

Place the polenta mix in a 375° F oven and bake for about 45 min. to 1 hr.** Remove from oven and allow to cool. Transfer to serving plate if desired.

Tart Filling

Using a small sieve or fine mesh strainer, mash raspberries to produce the juice/pulp, eliminating the seeds. Melt the chocoalte in a double boiler or microwave.

In a blender combine the tofu and melted chocolate and blend on high until a smooth mixture is formed. Add in the raspberry juice/pulp. Mix some more until blended. Add the maple syrup and the Tofutti "cream cheese" and continue to blend on high until the mixture is smooth again and uniform.

Transfer mixture to the polenta crust shell and smooth from the middle out toward the edges. Garnish with a little rasperry juice and a Tbsp. of grated chocolate. Refrigerate for at least two hours before serving.

Makes 6 servings

Per serving: Calories 79, calories from fat 15, total fat 1.68g, saturated fat 0.31g, trans fat 0.0g, cholesterol 0mg, sodium 20mg, potassium 67mg, total carbs 15.29g, dietary fiber 0.1g, sugars 12.33g, protein 1.14g


** Note: I realized that I had inadvertantly found and used a smaller than 9 inch pan. Therefore my crust was thicker than usual and the bake time longer. Watch your crust. If you use the 9 inch pan your crust will be thinner...make sure to check it at 30 minutes and then 10 or 15 minutes intervals..