Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires
For the pastry:
1¼ cups flour
½ cup icing sugar
½ cup cocoa
¼ cup oil (sunflower or coconut)
¼ cup chilled water
For the filling:
1½ cups coconut cream
350g dark chocolate, chopped
¼ cup coconut oil
1 tsp vanilla extract
Make the pastry by mixing the dry ingredients together. You can do this in a food processor if you like but a bowl works just fine too. Mix in the oil and then slowly add the water a little at a time until the pastry comes together.
Press the pastry evenly into and up the sides of a 20cm loose bottomed tart tin. Cover with baking paper and the dry beans or baking weights. Blind bake at 180°C for 15 minutes. Remove the beans and baking paper and place in the oven for a further 5 minutes.
To make the filling place the coconut cream in a pot along with the chocolate, coconut oil and vanilla. Heat gently until the chocolate has melted. Place filling in a blender and process until it is completely smooth. Tap the jug a few times and allow it to sit for a few minutes for the air bubbles to dissipate before pouring it into the tart case. Chill the tart until set (about 2 hours).
Before serving, top with fresh fruit. Autumn berries and fresh figs are perfect.