Recipe makes 8 (10 cm round) tarts.
2 cups plain flour
half cup of icing sugar
1 cup vegan butter/margarine (I used sunflower based)
half tsp salt
1 to 3 tbsp of ice cold water
180g dark chocolate (vegan)
1 400ml tin of full fat coconut milk
1 tsp vanilla essence/powder
pinch of salt
Combine the flour, sugar, and salt in a large bowl.
Add the butter/margarine and rub into the flour using your fingers or a pastry cutter, until the mixture resembles wet sand.
Start adding the water, a tbsp at a time, mixing just until dough forms (be careful not to add too much water).
The dough should hold together well and pull away all of the flour from the mixing bowl.
When the dough is formed, cover with cling film, and place into the fridge to chill for 30 minutes at least.
Preheat your oven to 180 degrees celsius.
After 30 minutes, remove the dough from the fridge and roll out onto a lightly floured surface to about quarter inch thickness.
(I like to do this on a sheet of baking paper so there’s no chance of anything sticking.)
Once your dough is rolled out, cut circles around your tart tins and gently press the dough it into them, trim any extra bits along the edges.
Blind bake the tarts for 8 minutes.
(You can do this simply by placing a circle of baking paper over the dough and weighing it down with dry rice, this ensures the pastry doesn’t rise up in the centre.)
After 8 minutes take the paper and rice off the tarts.
Place the tarts back in the oven uncovered for 6 to 8 minutes until crisp and golden.
After removing your tarts from the oven, place your coconut milk in a saucepan over a medium heat and bring to simmer.
Break up the chocolate into pieces and add into a bowl with the salt and vanilla.
Once the coconut milk is simmering, pour it over the chocolate and mix thoroughly.
It should look like thick hot chocolate.
Pour your chocolate mixture into your tart tins and place them into your fridge for 2 hours or until fully set.
Garnish with whatever fruits, nuts or toppings you desire! Indulge away! x