Chocolate & date tart

Impress your guests with this luscious dessert. Suitable for vegans, it’s sure to go down a treat with everyone.

SERVES 8 PREP 30 mins plus 2 hrs 15 mins chilling, soaking and cooling COOK 40 mins MORE EFFORT V

320g ready-rolled vegan shortcrust pastry sheet flour, for dusting

1 tbsp cocoa powder, mixed with ½ tbsp icing sugar

For the date caramel 400ml coconut milk

180g medjool dates, pitted and chopped

1 tsp vanilla extract large pinch of sea salt flakes, plus extra for sprinkling

For the ganache

200g dairy-free dark chocolate, finely chopped

3 tbsp coconut oil

1 Unroll the pastry onto a lightly floured surface, sift over the cocoa mix and fold the pastry in half like

a book. Chill for 15 mins. On a lightly floured surface, roll the pastry sheet out until it is big enough to line a 20cm tart tin. Line the tin, leaving any extra hanging over the sides. Put the tin on a baking tray and chill for 30 mins. Heat the oven to 200C/180C fan/gas 6.

2 Line the pastry case with baking parchment and baking beans. Bake for 15-20 mins, then remove the parchment and beans and bake for 15 mins more until cooked through. Leave to cool in the tin, then trim the pastry edges.

3 Meanwhile, make the caramel. Warm 120ml of the coconut milk until steaming and pour over the dates. Leave to soak for 5 mins, then tip into a food processor with the vanilla and sea salt. Blitz until smooth. Spread the caramel into the pastry case and transfer to the fridge to chill for 30 mins.

4 To make the ganache, warm the remaining coconut milk until steaming. Put the chocolate and coconut oil in a large bowl and pour the warm milk over the top. Leave for a minute, then gently stir until combined. Spoon the mixture over the caramel layer and spread – don’t worry if the caramel comes up the sides a bit. Sprinkle over some sea salt flakes and chill for 1 hr or until set. Bring to room temperature before slicing and serving.

GOOD TO KNOW vegan

PER SERVING 395 kcals • fat 27g • saturates 16g • carbs 30g • sugars 17g • fibre 5g • protein 4g • salt 0.6g