Vegan Dark Chocolate Tart
Equipment
- 11" tart tin
Ingredients
Pastry:
- 300 g plain flour
- 25 g caster sugar
- 1/4 tsp salt
- 125 ml flavourless oil e.g. sunflower oil, grapeseed, canola or even a light olive oil
- 75 ml cold milk of choice dairy, oat, or soya milk work the best
Filling:
- 400 ml full fat coconut milk
- 400 g dark chocolate or milk chocolate if preferred
- 1 tsp vanilla extract
- Cocoa powder for dusting
- Flaky sea salt optional
Instructions
Pastry:
- Combine flour, salt and sugar
- Add oil to the flour mix and use a knife or a pastry cutter to 'cut' the fat into the flour. Do this until it looks like fine breadcrumbs
- Add in the milk and briefly gather the dough together and form a 'disk' shape. Avoid kneading the dough to prevent a tough pastry
- Wrap the disk of dough in cling film or greaseproof paper and refrigerate for a minimum of 3 hours. Overnight works too.
- Preheat oven to 180'C fan/200'C conventional 30mins before taking dough out of the fridge
- Take the dough out of the fridge and place between two sheets of greaseproof paper. Slowly roll out the dough, turning it at the same time to ensure it rolls out evenly. Roll the pastry out to a thickness of around 3-4mm, the size should fit your tart tin with an additional 2 inches of excess around (for the sides)
- Flour your dough and rolling pin. Roll the dough around your rolling pin and transfer to your tart tray. If small areas crack, don't worry just pinch these back together
- Dock the pastry with a fork all over (make holes with a fork). Place back in the fridge for 15 mins
- Place a layer of grease proof paper over the tart dough and pour in baking beans/dried beans/dried rice
- Bake for 18-20 mins
- Then remove the baking paper and beans, and continue to bake the tart for a further 10 mins or until golden
- Allow the pastry to cool completely before filling
Filling:
- Place the coconut milk and vanilla to a saucepan and bring to JUST a boil. Don't boil for too long or you risk the coconut milk splitting
- Pour the coconut milk over your dark chocolate, ensuring it is completely covered
- Let this sit for 1 minute, and then whisk to combine
- Pour into your tart shell and refrigerate for a minimum of 2 hours to set
- Dust with cocoa powder and flaky sea salt right before serving
Notes
The pastry can be made the day before. Alternatively the pastry dough can be made and left to rest for up to 24 hours.