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1
Prepare the Shortbread Tart Crust.
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2
Whisk together the sugar, cornstarch, and salt in a heavy saucepan.
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3
Add the rice milk, whisking until fully combined.
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4
Add the egg replacer, whisking until light and frothy.
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5
Set the saucepan over medium heat.
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6
Warm slightly, add the chocolate pieces, and cook, whisking, until it comes to a slow simmer and has thickened, about 5 minutes.
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7
If it lumps at all, just whisk more vigorously.
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8
Once it has thickened to a pudding consistency, reduce the heat to medium-low and cook, just below a simmer (a scald), stirring with a wooden spoon, for 20 minutes, until it has thickened almost to a soft ball stage.
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9
The pudding should be dark and chocolaty, and should slowly drip off of a wooden spoon.
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10
The pudding must reach this thick rich stage or it will not set, so its better to err on the side of cooking a little longer than not long enough.
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11
Once really thick, remove from the heat, whisk in the vanilla, and pour into the tart crust.
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12
Chill thoroughly in the refrigerator, 3 to 4 hours.
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13
Serve as is or with Vegan Whipped Topping (page 113).
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14
Store, covered, in the refrigerator.
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15
In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, confectioners sugar, xanthan gum, and salt.
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16
Add the shortening in tablespoon-sized pieces (be very exact about this measurement, being sure not to add any more than instructed), and mix on medium speed until you have a coarse meal, about 1 minute.
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17
Add the orange juice and mix until the dough begins to ball in the center, about 20 seconds.
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18
Turn out onto a sheet of parchment paper, form into a ball, top with another sheet of parchment paper, flatten into a disk, and roll out into a circle about 1/4 inch thick and 1 inch wider than your tart pan.
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19
Lightly grease a 9 1/2-inch nonstick tart pan with a removable bottom.
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20
Remove the top sheet of parchment paper, flip the crust into the pan, and press down with the palm of your hand.
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21
Gently peel off the remaining sheet of parchment paper, and finish pressing the dough into the pan, patching the sides as necessary.
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22
If the dough crumbles a bit or breaks apart, dont worry about it, just patch it back togetherit will still bake up to be a lovely crust!
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23
Trim by running a rolling pin over the top of the tart pan.
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24
Prick the crust 8 times with a fork.
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25
To prebake the crust, preheat the oven to 350F and bake for 20 minutes, until set and very lightly golden.
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26
Let cool completely on a cooling rack before filling.
