Impress your guests with this decadent chocolate and date tart in a shortcrust pastry case. It’s sure to go down a treat with everyone.
Prep: 30 mins
Cook: 40 mins
Difficulty: Medium
Serves: 8
INGREDIENTS
flour, for rolling
320g shortcrust pastry sheet (we used Jus-Rol, which is vegan)
180g medjool dates, pitted and chopped
400ml coconut milk
1 tsp vanilla extract
200g dairy-free dark chocolate, finely chopped
3 tbsp coconut oil
METHOD
- 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.
Recipe from bbcgoodfood.com
