Vegan Chocolate & Raspberry Tart

Step 1

Prepare one batch of the vegan shortcrust pastry as per the recipe and fully blind bake it until deep golden brown (at 350ºF/180ºC, first for 15 minutes with the pie weights and then for 10-15 minutes uncovered).You can find the full recipe for the pastry and my top tips for making and blind baking it here.

Step 2

Once blind baked, allow the tart shell to cool completely in the tart tin, then set aside until needed.

Step 3

Place the chopped chocolate into a heat-proof bowl.

Step 4

In a saucepan, combine the Nature's Charm Evaporated Coconut Milk and Sweetened Condensed Coconut Milk, and cook them over medium heat with occasional stirring until well combined and the mixture only just comes to a boil.

Step 5

Pour the hot mixture over the chocolate and allow to stand for 2-3 minutes. Then, stir it together until the chocolate has fully melted and you get a glossy, smooth chocolate ganache. Set aside until needed.

Step 6

Arrange the fresh raspberries in an even layer on the bottom of the cooled, blind baked tart shell.

Step 7

Pour the chocolate filling over the raspberries.Tip: The raspberries tend to cluster together in places after the filling has been poured over them. While the filling is still runny, you can nudge them around to get them more evenly distributed within the tart.

Step 8

Allow the chocolate filling to cool at room temperature for 1-2 hours, then chill in the fridge overnight – this allows it to set completely and with minimal condensation forming on top.

Step 9

After the tart has chilled in the fridge overnight, remove it from the tart tin onto a serving platter or plate of choice.

Step 10

Lightly dust the surface of the filling with cocoa powder.

Step 11

In a bowl, whip the Nature's Charm Coconut Whipping Cream with the powdered/icing sugar until firm peaks form.Tip: Make sure to chill the Coconut Whipping Cream overnight before using it, as that stabilises it and makes it much easier to whip.

Step 12

Transfer the whipped cream into a piping bag fitted with a large star nozzle, then pipe dollops of cream around the edge of the tart (see blog post for photos).

Step 13

Decorate with fresh raspberries and chocolate shavings, before slicing and serving.Tip: For extra neat and clean slices, cut the tart with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the tart while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

Step 14

The vegan tart keeps well in a closed container in the fridge for 4-5 days.