VEGAN CHOCOLATE TART WITH RHUBARB
Serves 16 150ml (¼pt) soya milk 4 cardamom pods, crushed 4tbsp sugar 1tbsp cornflour 250g (9oz) dark (70% cocoa) vegan chocolate, broken into small pieces 1tsp vanilla extract 250g (9oz) flour 125g (4½oz) icing sugar 1tsp ground ginger 125g (4½oz) soya margarine, chilled and cut into pieces, plus extra 400g (14oz) rhubarb, washed and cut into 5cm (2in) pieces 2-3tbsp sugar to taste Splash of ginger cordial Zest and juice of 1 orange Preheat oven to 180°C/gas 4. Lightly grease a shallow 25cm (10in) loosebottomed tart tin. To make the pastry, sift the flour, icing sugar and ginger into a large bowl. Add the margarine and, working quickly, rub into the dry ingredients. Add enough cold water to bring the mixture together into a ball. Wrap the dough in clingfilm and chill for 30 minutes. Once chilled, roll the pastry to 5mm (¼in) and line the tin. Trim excess; prick all over with a fork. Chill 30 minutes, fill with baking beans and bake blind for 15 minutes. Remove beans and bake a further 10-15 minutes until golden and cooked through.
For the filling, place the soya milk in a pan with 200ml (7fl oz) water, the cardamom pods and sugar and warm over a low heat. Put the cornflour in a small bowl with a few tablespoons of the warm soya mixture and stir till smooth, then return to the pan, stirring to combine, and bring back to the boil. Remove the cardamom pods.
Put the chocolate in a bowl; pour over the hot soya. Stir to combine. Add the vanilla extract and a pinch of salt, pour into the case and chill for 5-6 hours. Meanwhile, put the rhubarb in an ovenproof dish with 2-3 tablespoons sugar. Add the cordial, zest and juice, cover with a cartouche (grease-proof-paper disc) and bake for 20-25 minutes until soft but holding its shape. Leave to cool. Serve thin slices of the tart with the rhubarb.