Dairy Free Chocolate Tart Recipes

Steps:

• Pre heat Oven 180/160 fan and place a baking tray in to heat
• Make the pastry by adding all the ingredients to a food processor and pulsing it until the dough forms.The dough is quite soft.
• Place dough into a sandwich bag and place in the fridge for 30 minutes to rest
• Place the margarine and chocolate in a glass, heat proof bowl and place this over a pan of simmering water. Do not let it touch the water. Allow to slowly melt, stirring.
• Set aside 1 Tsp of egg white. In another heat proof bowl, place the eggs and sugar into it and set it over a pan of simmering water and whisk until it makes a trail. Take off the heat.
• Fold the chocolate mixture into the eggs and add the flour. Whisk gently until the mixture is thick and glossy
• Set aside.
• Roll out the pastry and place in an oiled 8 inch, round pie tin. This pastry is delicious but very soft so i advise using quite a lot of flour when rolling out and try not to let it get warm.
• Prick the base and brush the base with the reserved egg white and place on the heated baking tray in the oven. Bake for 15-20mins till golden. Remove from oven.
• Pour the chocolate mix into the pastry base and place back in the oven for 20 minutes. The chocolate mix should still be slightly soft in the middle.
• Serve warm or cold cut into slices.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Crush the biscuits to crumbs in a bowl using the end of a rolling pin or by pulsing in a food processor. Mix in the cocoa powder, flour, syrup and enough vegan margarine or butter to create a dough. Butter a 23cm loose bottom tart tin and press the mixture into the tin.
• Bake in the oven for 10-12 mins, then leave to cool in the tin.
• Meanwhile, make the filling. Open the cans of coconut milk which will have separated with the water at the top and the thick coconut at the bottom. Discard the water (or use it to make a smoothie) and tip the thick coconut into a bowl.
• Break the dark chocolate into pieces and melt in the microwave on high in 10-second bursts, stirring in between, or in a heatproof bowl set over a pan of simmering water until smooth. Add the coconut along with the golden syrup and whisk together, beating hard until there are no lumps of coconut left.
• Pour the filling over the base of the tart and put in the fridge to set for 3-4 hrs, or overnight.
• Spray the tart with edible silver or gold glitter spray, if you like, and serve with raspberries. Will keep in the fridge for three days - it actually tastes even better one or two days after baking.