Filling:
200ml soya/almond milk
1 Vanilla Pod (split in half length ways)
4Tbs Caster sugar
250g dark Vegan chocolate

Pastry:
250g plain flour
125g icing sugar
1tsp Vanilla Essence
125g Vegan margarine

To Serve:
Fresh Berries
Cacao Paste Shavings (optional)

Method

Pre Heat your oven to 180deg celsius or gas mark 4 and grease a medium sized loose bottom tart tin.

For the Pasty, Sieve the flour and sugar into a large bowl, add the vanilla essence & cubed cold margarine. Using your hands combine the mixture until it starts coming together. You may need to add a couple tbs of water to bring the mixture together. This can be made in a food processor if you are short for time. Once the mixture is in a ball, wrap in cling film and place in the refrigerator until cold.

Remove the pastry from the fridge and roll to 1/2cm thick & carefully line your tin. I rolled my pastry on greaseproof paper, this made it easier when transferring to the tart tin. Trim any excess pastry & cover the centre with greaseproof paper and weigh down using baking beans. Bake for 12-14 minutes or until the pastry is golden.

For the filling, mix the milk, sugar & split vanilla pod in a small saucepan, heat the mixture until almost boiling. Add your chopped chocolate to a bowl and poor over the hot milk mixture, Stir until combined and all chocolate is completely melted.

Pour the chocolate mixture into your pastry case & chill for 3-4 hours.

When serving your tart cut into slices using a hot sharp knife & serve with fresh berries. I grated over raw cacao paste which adds a nice texture & flavour.

Serves

Cooks In

Difficulty

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