Cuban Paella
Page 99 of Horizons: New Vegan CuisineIngredients
This recipe yields four to six servings.
Crust
- 1½ cups flour
- 1 tbsp. cornstarch
- 1 pinch of salt
- 2 tbsp. softened margarine
- 2 tbsp. softened shortening
- 2 tbsp. oil
- ½ cup of cold water
Chocolate Filling
- 4 cups bittersweet chocolate chips
- 3 cups soymilk
- 1 pinch of salt
- 2 tbsp. flour
Working with Crusts
When mixing the crust, the desired consistency is crumbly and tender. When squeezed, the dough should hold together. If the dough feels too dry and doesn't stick together, add a bit more water. However, be careful not to add too much water or the dough will become elastic and stretchy.
Directions
Make the Crust
- In a food processor, combine flour, cornstarch, salt, margarine, and shortening. While mixing, add all of the oil, but only half the cold water.
- Stop the food processor and feel the dough. Add more water if necessary. Read Working with Crusts to find the desired consistency.
- Remove the dough from the food processor and roll it out on a floured surface.
- Transfer the dough to a 10-inch, fluted pie pan. Cover and chill the crust in the refrigerator for about 10 minutes.
- Preheat your oven to 375°F.
- After the crust has cooled, place it in the oven and bake it for 12–15 minutes or until golden brown.
- Remove crust from oven and allow to cool.
Make the Filling
- In a medium saucepan over very low heat, combine the chocolate chips and only two cups of soymilk, stirring occasionally until the mixture is smooth.
- In a separate mixing bowl, create a roux by adding the remaining one cup of soymilk, salt, and flour, combining well and leaving no lumps.
- Once the chocolate chips have melted in your saucepan, add the soymilk mixture to the pan and increase the heat to medium.
- Bring to a near-boil to activate the roux, while being careful to keep the chocolate from burning.
Put it all Together
- Pour the chocolate into the cooling pie shell, and allow to cool to room temperature for at least thirty (30) minutes. Once cooled, place in your refrigerator for at least two (2) hours prior to serving. Store the tart in an airtight container in the refrigerator.
- Garnish and serve as desired.