Vegan Chocolate Tart

To make the pastry sift the flour and sugar into a mixing bowl and then add the margarine. Rub this into the flour to create a breadcrumb-like consistency. Bring the mixture together into a dough and then wrap in cling film and chill for 15 minutes before rolling the pastry out.

Grease a 25cm size flan tin and roll the pastry out to fit this. Fill with greaseproof paper and baking beans and blind bake for around 15 minutes or until the pastry starts to brown a little at 180˚C. Remove the baking beans and continue to bake for another five minutes or until the base is a golden colour.

Meanwhile, make the filling. Heat the coconut cream in a saucepan over a medium heat until it has a smooth consistency. Remove from the heat and stir in the chopped dark chocolate until it melts into a creamy ganache. Fold in the salt and vanilla essence and allow the whole mixture to cool a little.

Remove the baked pastry casing from the tin and pour in the chocolate ganache. Leave to rest for three to four hours to allow the ganache to set. To finish decorate with flaked almonds and a sprinkling of icing sugar.