- flour, for rolling
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 320g shortcrust pastry sheet (we used Jus-Rol, which is vegan)
- 180g medjool dates, pitted and chopped
- 400ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tsp vanilla extract
- 200g dairy-free dark chocolate, finely chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 3 tbsp coconut oil
On a lightly floured surface, roll the pastry sheet into a slightly larger rectangle, big enough to line a 20cm tart tin. Line the tin, leaving any overhanging pastry – you'll trim this away once the tart is baked. Chill for 30 mins on a baking tray. Heat oven to 200C/180C fan/gas 6.
Line the pastry with greaseproof paper and fill with baking beans. Bake for 15-20 mins, then remove the paper and beans and bake for 15 mins more, until cooked through. Remove from the oven and leave the case to cool in its tin, then trim the sides.
While the pastry is cooling, make the date caramel. Soak the dates in 100ml of boiling water for 5 mins. Meanwhile, tip the can of coconut milk into a bowl and give it a good whisk to combine. Drain the dates and put them into a food processor with 150ml of the coconut milk, the vanilla extract and a big pinch of flaky salt – the mixture should look like caramel. Spread the caramel onto the base of the tart and put in the fridge for 30 mins to set a little.
To make the ganache topping, heat the remaining coconut milk over a low heat until steaming. Put the chocolate and coconut oil in a large bowl and pour the warm coconut milk over the top. Leave to sit for a minute, then gently stir until combined. Spoon the mixture over the caramel and spread it out – don’t worry if the caramel comes up the sides a bit. Sprinkle with flaky sea salt, then put into the fridge for at least 4 hours to set.