Dairy Free Chocolate Tart

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.